Theme Layout

Boxed or Wide or Framed

Theme Translation

Display Featured Slider


Featured Slider Styles


Display Grid Slider


Grid Slider Styles

Display Trending Posts

Display Author Bio

Display Instagram Footer

Copyright Beth Sachs 2018. Powered by Blogger.

Blog Archive

Lemon and Lime Drizzle Loaf

Lemon and Lime Drizzle Loaf
I have frozen this wonderfully easy loaf, ready to whip out after the baby is born to offer to guests. I did cut the end off though and had a sneaky taste - fresh and zingy, just what I'd wanted. I'm really glad I added the lime juice, it gave it that extra edge.


225g Butter, softened
225g Caster Sugar
4 eggs
225g Self Raising Flour
Zest 1 lemon
90g Caster Sugar
Juice of 1 Lemon
Juice of 1 Lime

Step1: Preheat oven to 180c. Line 2lb loaf tin with baking parchment.
Step 2: Cream together butter and sugar, beat in eggs then fold in flour and lemon zest. Tip into large loaf tin and bake for 50 minutes or until skewer comes out clean.
Step 3: While cake is in the oven, make the drizzle by mixing together sugar and citrus juices.
Step 4: Once out of the oven, prick the loaf all over with a fork and pour over drizzle. Let it cool in tin before turning out onto cooling rack. The cake will freeze well or can be kept in airtight container for 3 days.

Beth Sachs
Share :


  1. Lemon is the new chocolate for me!!!

  2. You are just so prepared, it amazes me


I love reading all your comments, so thank you for taking the time to leave one. Unfortunately, as I'm bombarded with spam, I've turned on comment moderation so I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish

Follow @jamandcream