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Lemon and Lime Drizzle Cake

A community recipe by Nollo

Not tested or verified by Nigella.com

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Introduction

Sweet and sour - but just great food!

Ingredients

Serves: 10

Metric Cups

For the Cake

225 grams self-raising flour (sifted)
4 tablespoons milk
1 lime zest
1 lemon zest
175 grams butter (softened)
175 grams caster sugar
3 large eggs

For the Drizzle

1 lime juice
1 lemon juice
125 grams caster sugar

For the Cake

8 ounces self-rising flour (sifted)
4 tablespoons milk
1 lime zest
1 lemon zest
6 ounces butter (softened)
6 ounces superfine sugar
3 large eggs

For the Drizzle

1 lime juice
1 lemon juice
4 ounces superfine sugar

Method

Lemon and Lime Drizzle Cake is a community recipe submitted by Nollo and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 180c. Grease and line a loaf tin.

Cream the butter and sugar together until fluffy and pale. Add the eggs, beating well. Fold in the milk, then add the flour.

Fold in the zest and spoon the mixture into the prepared cake tin. Place in the oven for just under 1 hour, or until a skewer comes out clean.

Meanwhile, mix the lemon juice and lime juice with the sugar. Stir well, then leave somewhere warm and dry (perhaps next to the oven).

Once the cake is out of the oven, stir the drizzle well. Prick the cake in several places, and pour the drizzle over the cake.

Leave to cool in the tin.

Preheat the oven to 180c. Grease and line a loaf tin.

Cream the butter and sugar together until fluffy and pale. Add the eggs, beating well. Fold in the milk, then add the flour.

Fold in the zest and spoon the mixture into the prepared cake tin. Place in the oven for just under 1 hour, or until a skewer comes out clean.

Meanwhile, mix the lemon juice and lime juice with the sugar. Stir well, then leave somewhere warm and dry (perhaps next to the oven).

Once the cake is out of the oven, stir the drizzle well. Prick the cake in several places, and pour the drizzle over the cake.

Leave to cool in the tin.

Additional Information

Slices of the cake can be frozen for up to a month. Is really nice served with a tbsp of cream.

Tell us what you think

What 4 Others have said

First cake I've made since home economics, which is longer ago than I care to remember... Wife said it came out perfectly and deserved a Paul Hollywood handshake!

Really tasty - would recommend. I lightly whisked the eggs first and slowly added in the eggs, flour and milk. It was done in 50 minutes on fan 160.

Posted by Novice_Baker on 25th May 2020
This cake is amazing, a real hit in our house. Didn't even last 24hrs.....gone!

Posted by susisoo on 5th May 2020
Yum yum!!!

Posted by Ladybowler on 29th January 2016
Easy to make, turned out beautifully and tasted phenomenal!

Posted by Dannik on 3rd October 2014