Lemon Drizzle Cake is a firm favourite of mine, it is moist and tangy, not too rich but unbelievably moreish and oh so delicious. I would happily take a slice of Lemon Drizzle Cake over a slice of Chocolate Cake any day.
This is a very simple variation of a traditional recipe, the addition of lime as well as lemon gives this cake a bit of edge, more depth of flavour and a beautifully bold citrus-y bite.
Make sure your eggs are room temperature and add a tablespoon of flour after one or two of the eggs to prevent curdling. Line your loaf tin with baking paper, leaving a few cm or so hanging over the edges of the tin, this will make it much easier to remove the loaf later.
Lemon & Lime Drizzle Cake
225g unsalted butter, at room temperature
225g vanilla sugar (or caster sugar)
zest of 1 lemon
zest of 1 lime
5 medium eggs, room temperature
juice of 1/2 lemon
juice of 1/2 lime
1 x 23 x 13cm loaf tin greased and lined with baking paper.
For the Glaze:
150g icing sugar
2 tbsp lemon juice
2 tbsp lime juice
For the Cake:
For the Cake:
Preheat the oven to 175C.
Sift together the flour, baking powder and salt into a medium sized bowl and set aside.
Using an electric mixer, in a large bowl cream together the butter, sugar and the lemon and lime zest for around 5 minutes until light and fluffy.
Add the eggs one at a time, beating well after each addition. Add a tablespoon of flour to the mixture after adding the third and fourth eggs to prevent curdling.
Add the juice of half a lemon and half a lime and mix well.
Gently fold in the flour mixture, until fully combined.
Scrape the cake batter into the prepared loaf tin and place in the preheated oven for 45-50 minutes or until a cake tester inserted into the centre of the cake comes out clean.
For the Drizzle:
As the cake is nearing the end of its cooking time make the drizzle. Combine the icing sugar and lemon and lime juice in a small saucepan and place over a medium heat. Simmer the syrup for a few minutes until all the sugar has dissolved.
Once the cake is cooked, remove from the oven and with the cake still in the tin, immediately use a cocktails stick or wooden skewer to make holes all over the loaf cake. Pour the syrup all over the cake allowing it to soak through the loaf. Leave the syrup sodden loaf to cool in the tin for 20 minutes before removing it from the cake tin and placing on a wire rack.
For the Glaze:
Sieve the icing sugar into a medium bowl and add the lemon and lime juice 1 tbsp at a time until you reach the desired consistency. You may not need the full 4 tablespoons or you may need a little more, the glaze should be nice and thick.
Pour the glaze over the top of the loaf cake, letting it drip down the sides.
This yummy cake will keep for 3-5 days, store airtight and at room temperature.