Lemon and lime drizzle cake

Lemon and lime drizzle cake
Lemon and lime drizzle cake

I love lemon drizzle cake, but sometimes I like to jazz it up a bit. Lemon and lime is a classic combination – this one is very moist and pleasantly zingy! Best of all it takes only a few mins to throw together and bung in the oven, and doesn’t require any rich, faffy frosting.

For an 8″ round cake that serves about 10-12 people, you need:

  • 225g butter (soft)
  • 225g caster sugar
  • 280g self raising flour
  • 4 eggs
  • 4 tbsp milk
  • Pinch of salt
  • Zest of two lemons and two limes

for the drizzle

  • 200g granulated or demerara sugar
  • Juice of one lemon and two limes

    Lemon lime drizzle cake
    Lemon lime drizzle cake
  1. Preheat the oven to 140c.
  2. Line an 8 inch deep cake in, such as a springform tin, with baking parchment.
  3. Beat the butter and sugar together until pale and fluffy.
  4. Add the zest, eggs, milk, and salt and beat until combined.
  5. Add the flour and beat on gentle speed until well combined and smooth – do not overbeat!
  6. Pour the mix into the lined tin and spread out until even. Bake for 45 – 60 mins. It will be cooked when the cake feels springy and a skewer comes out clean.
  7. While it’s cooking, mix the fresh lemon and lime juice with the sugar.
  8. As soon as it’s out of the oven, spoon the sugary mix on top. It will soak into the sponge, leaving a crunchy topping on top!
  9. Cool in the tin for ten mins, then transfer to a wire rack. Store in an airtight container.

Enjoy!

James Martin has partnered up with quality cookware brand, Stellar, and has launched his ‘Baker’s Dozen’ range. The 8″ spring form pan below was gifted to me by James Martin and Stellar. I’ll be writing up a review of his ranges shortly! 

Made in the new 8" round cake tin from the James Martin / Stellar range! Very snazzy.
Made in the new 8″ round cake tin from the James Martin / Stellar range! Very snazzy.

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