A twist on the classic lemon drizzle cake which is probably my 3rd favourite cake. The recipe is one I have developed myself overtime. I like to make a sugar syrup for the top but I do not dissolve all the sugar as this creates a crunchy topping to the cake.
Ingredients
- 150g of Softened butter
- 150g of Caster Sugar
- 150g of Self Raising Flour
- 1stp of Baking powder
- Zest and juice of two/three limes (I like a strong flavour so always use 3)
- 3 Eggs
- 50g of Granulated Sugar
Method
- Pre- heat oven to 180 degrees celsius, Grease and line 1lbs loaf tin.
- Weigh out and cream together the softened butter and caster sugar until smooth and pale.
- Add the eggs one at a time and beat into the butter mixture, sometimes it can separate so add a little of the flour if this happens.
- Add the zest of 3/4 of zest of limes, 1/3 of juice and the rest of flour and baking powder into the mixture.
- Fill tin with mixture and bake in oven for 20-25 minutes until golden brown on top.
- Meanwhile make the sugar syrup by adding the Granulated sugar, rest of juice and zest and 2 tablespoons of water and heat until half of of the sugar has dissolved to form a syrup.
- Once the cake is cooked, poke little holes into the top of the cake using a cocktail stick, then drizzle the syrup over the cake whilst still warm. Then remove from tin and allow to cool.
I love this recipe and the actual baking time is super quick and I can make it in about 15 minutes! A quick and easy recipe if you have last minute guests.
Willey's Weekly Bake 