Lemon and Lime Drizzle Cake

Lemon and Lime Drizzle- a classic citrus drizzle loaf cake with fresh lemon and lime.


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I absolutely love lemon drizzle cake. We considered it for our wedding, but after trying lime drizzle, we ended up choosing to have that instead. The two flavours together are even better!

This lemon and lime drizzle cake recipe give you a rich, buttery cake with a beautiful hint of citrus from the lemon and lime zest and then a good punch of citrus from the lemon and lime drizzle over the top. It slices perfectly into nice thick slices.

Make Lemon and Lime Drizzle Cake

Cream the butter and sugar.

Blend in the eggs.


Grate the lemon and limes with a zester.

Add the flour and zest and mix together.

Put the cake mixture into a lined 2 lb loaf tin, smooth the top and pop in the oven.

Squeeze the juice from the lemon and limes.

Add the caster sugar to the juice and mix well.

When baked, stab small holes in the top and pour the drizzle over slowly while the cake is still warm.

Transfer the cake from the tin to a cooling rack. Pour any remaining drizzle from the tin, over the cake.

Lemon Lime Drizzle Cake with a slice cut
When cool, slice thickly.


Top Tips for making Lemon and Lime Drizzle Cake

  • If using a cake mixer, check the blades after mixing as the zest tends to catch on them. Wipe off with a knife and mix it back through by hand.
  • When making the cuts for the drizzle, use a sharp knife and resist the temptation to stab everywhere. Just 4-5 cuts will do. Too many cuts will make the top unstable and difficult to slice.


cake, lemon, lime, drizzle
cake, dessert
British
Yield: 10
Author:

Lemon and Lime Drizzle Cake

Lemon and Lime Drizzle Cake

prep time: 15 Mcook time: 55 Mtotal time: 70 M
Lemon and Lime Drizzle- a classic citrus drizzle loaf cake with fresh lemon and lime.

ingredients:

For the cake
  • 225g butter, softened
  • 225g caster sugar
  • 4 eggs
  • 225g self-raising flour
  • zest of 1 lemon
  • zest of 2 limes
For the drizzle
  • 150g caster sugar
  • juice of 1 lemon
  • juice of 2 limes

instructions:

How to cook Lemon and Lime Drizzle Cake

  1. Pre-heat the oven at 170 (160 fan, gas mark 3)
  2. Cream the butter and sugar together until smooth.
  3. Add 1 egg at a time, mixing each time until well combined.
  4.  Add the flour and fold through, making quite a thick cake batter.
  5. Use a zester to grate the zest from the lemon and the lime into the batter and mix through.
  6. Pour the mixture into a greased 2lb loaf tin, or even better, use a loaf tin liner instead of greasing.
  7. Pop it into the oven  for around 55 minutes, checking it at 50 to see if a knife comes out clean..
  8. Squeeze the juice from the lemon and the lime into a lemon juicer and add the second lot of sugar. Mix through.
  9. At the end of the cooking time, check the cake with a sharp knife in the centre. If it doesn't come out clean, leave it in for another few minutes until it does.
  10. Take the cake out of the oven and use a sharp knife to pierce the surface in several places.
  11. Pour the sugar mixture over the cake. Let it sink in each time before adding more. Some will go down the inside of the tin or the liner, which is fine, as that will be soaked into the sides and the bottom.
  12. Once most of it has had time to absorb, remove the cake from the tin and  transfer to a cooling rack. Peel the liner back if using, and pour any remaining drizzle from the tin, over the cake,
  13. Enjoy in nice, thick slices, once fully cooled.

NOTES:

If using a cake mixer, check the blades after mixing as the zest tends to catch on them. Wipe off with a knife and mix it back through by hand. When making the cuts for the drizzle, use a sharp knife and resist the temptation to stab everywhere. Just 4-5 cuts will do. Too many cuts will make the top unstable and difficult to slice.
Calories
364
Fat (grams)
20.41
Sat. Fat (grams)
12
Carbs (grams)
42
Fiber (grams)
1
Net carbs
41
Sugar (grams)
23
Protein (grams)
5
Sodium (milligrams)
442
Cholesterol (grams)
123
Created using The Recipes Generator

Comments

  1. If I had the ingredients to hand, I'd make one right now, and I'm not a cake fan.

    ReplyDelete
  2. Ha ha! Lemons and limes on next week's shopping list ;)

    ReplyDelete

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