Lemon and lime drizzle cake
So this is my take on the standard lemon drizzle. I like citrus based drizzle cakes as the ingredients and be virtually all thrown into the bowl together and don't really need a lot of technique. It makes it an easy and quick make to make. Perfect if your new to baking (lemon drizzle was the first cake I ever made). I made this lemon and lime version for the first time as part of a present for a 70th birthday and it got rave reviews. The birthday girl is young at heart. I wanted to make a cake that was light, zingy and fresh but felt that a lemon drizzle wouldn't quite be enough. To make it really stand out it's imprtant that you use the zest as well as the juice. It makes the cake taste like all of those famous fizzy lemon and lime soft drinks that we all know and love! I also firmly believe that there should be multiple layers of icing and that it should also be lovely and messy with the icing dripping and running down the sides....This is not a cake for tidy people!
Ingredients
- For the cake; 2 large lemons, zested (and a little of the juice of 1 lemon)
- 2 limes, zested (and a little of the juice of 1 lime)
- 230g baking spread or softened unsalted butter
- 230g caster sugar
- 275g self-raising flour
- 1 generous tsp of baking powder
- 4 large eggs
- Dash of concentrated lemon juice (optional)
- Dash of concentrated lime juice (also optional)
- 4 tbsp whole milk
- For the glaze; 80g standard granulated sugar
- Juice of 1 lemon
- Juice of 1 lime
- For the icing; the remaining glaze
- 100-200g icing sugar (sieved). The amount of icing sugar is really just a guide
- Dash of the lemon and lime concentrates (optional)
- Candied lemon and lime peel to decorate
Method
- Preheat the oven to 180 C/160 C fan
- Grease and line a standard loaf tin
- Cream the butter sugar together in a large bowl using a stand mixer or hand mixer if you prefer
- Add all of the remaining ingredients and whisk on a medium speed until the cake mixture is well blended and silky soft
- Next it is important that you taste the mixture. If you would like it to be more zingy then add the concentrated juices. This will make them really stand out. Add as much or as little as you feel you need. Personally I like a lot!
- When your happy with the taste of the mixture then pour it into your prepared loaf tin and tap to level
- Bake it in the centre of your oven for about 40 minutes or until your tester comes out clean and the cake is golden
- Leave to cool in the tin on a wire rack for 5-10 minutes
- While the cake is cooling in its tin spoon a couple of tbsp of the glaze over the cake and let it soak in
- Then take the cake out of its tin and leave to cool
- Once semi-cooled pour half or so of the glaze al over the top of the cake, saving the other half for the icing
- Then when totally cool mix up the first layer of icing. Sieve the icing sugar in to the remaining glaze and mix thoroughly. The first layer should have only a little icing sugar in it to give it colour. Pour only a little of this over the cake. It will run down the cake but thats more than ok!
- Then add half of the remaining icing sugar into the icing mix and again pour a little over the cake to cover it
Sieve the remaining icing sugar into the mix and again mix through. Pour all over the top of the cake allowing it to run down the sides and on to your plate- Roll thin strips of lemon and lime peel in caster sugar to candy them and place on top of the cake
- Eat. Savour. Enjoy!
Tip
In all honesty you don't need to use the lemon and lime concentrates if you don't want to. I only use them to enhance the flavour because I like the extra zing that comes with them The icing also doesn't really need to be 3 layers but I think it adds the the playful element of the cake when its thick and running down the sides. In reality one layer will do if your in a hurry Also, adding a little pinch of salt will help combat the sweetness if you find it too much
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