Lemon and Lime Drizzle Loaf
This is such a tried and tested recipe and who doesn’t love a lemon drizzle cake. I have just adjusted a few recipes over the years and this is my take. This recipe is versatile – I’ve made it in mini loaves here but it can be made in a single loaf tin or muffin tins. Just keep an eye on the cooking time and take out once a skewer comes out of the cake/cakes clean. Sally, Gatting’s.
- 170 g self-raising flour
- 170 g caster sugar
- 170 g butter or margarine
- 2 medium eggs
- 3 unwaxed lemons (A standard NZ lemon gives about 2 tbsp of juice. If yours are larger, adjust accordingly)
- 4 tbsp icing sugar
- Preheat the oven to 180C (160C fan).
- Cream the sugar and butter (or margarine) together. I use a cake mixer but it can be done with egg beaters or by hand.
- Add both eggs and whisk in.
- Sift in the flour and fold until smooth.
- Add the zest of two lemons and one lime and the juice of one lemon to the mixture and mix well.
- Spoon the dough into the greased and lined loaf pan/pans and spread out evenly.
- Bake the loaves for 25 minutes or until a skewer comes out clean when inserted into a loaf.
- Place the loaf pan on a cooling rack for 30 minutes. Then slide a knife around the loaves to loosen them and gently remove them from the pan, placing them directly onto the cooling rack.
Sprinkle lemon and lime zest on top and eat warm or cooled. Gorgeous with a dollop of mascarpone mixed with some lemon/lime juice.