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 zingy edge.

LEMON AND LIME DRIZZLE LOAF


Yield: 10 slices

Lemon and Lime Drizzle Cake

prep time: 10 minscook time: 50 minstotal time: 60 mins
A zingy lemon and lime drizzle cake

ingredients:

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

instructions:

Step 1: 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.


WHY NOT TRY MY DARK CHOCOLATE ORANGE BROWNIES?

Beth Sachs (Jam & Clotted Cream)
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