Lemon & Lime drizzle cake

 It's summer, and what could be more refreshing than a little slice of lemon cake on a chilled Sunday afternoon. Perfectly light and fresh with a sweet sour icing. Mmm. 

 

 

lemon & lime drizzle cake

Cook time: Prep time 20 minutes, bake 1 hour.

Serves:8

Ingredients:

for the cake

2 large free range eggs
225g castor sugar
230g double thick cream
zest 1 lemon
1/4 tsp lemon extract / essence
200g self raising flour

for the syrup and topping
juice of 1 lime and 1 lemon
extra lemon juice for the topping
100g granulated sugar
150g icing sugar
lemon & lime zest to decorate



 Instructions:
Heat the oven to 180°C (160°C fan). Butter a 23cm cake tin.
Whisk the eggs and sugar in a large bowl until pale and thick.
Stir the cream until smooth and mix with a pinch of salt, then gently stir the into the eggs with the lemon zest and extract.
Sift the flour, fold in gently, spoon into the tin and bake for approx 50 minutes until the cake is golden and firm. (Cover with foil if it browns to quickly)
Cool. 

Make the syrup by mixing the lemon and lime juices with the granulated sugar.
Prick the cake all over with a skewer; pour the syrup over. The sugar will form a crunchy topping and the juice will sink into the cake.

Decorate with glacé icing by mixing some icing sugar and a little lemon juice, then sprinkle with the zest.