Lime & lemon drizzle cake
- 175g butter, softened, plus extra for greasing
- 175g caster sugar
- 3 large free-range eggs
- 2 tbsp milk
- 225g Asda Self-Raising Flour, sifted
- 1 lemon, finely grated zest of
- 1 lime, finelt grated zest of
- For the drizzle syrup
- 4 tbsp lemon juice
- 3 tbsp lime juice
- 100g caster sugar
Pre-heat the oven to 180C/160C Fan/Gas 4. Grease a loaf tin and line with baking paper. Cream the butter and sugar together until light and creamy.
Add the eggs, one at a time, beating well between each addition and adding 1 tbsp flour with the last one.
Fold in the milk and the rest of the flour, then add the lemon and lime zest. Spoon into the prepared cake tin and cook in the oven for about 55 minutes until a skewer inserted in the centre of the cake comes out clean.
As soon as the cake goes into the oven, mix the lemon and lime juice with the sugar for the drizzle syrup. Leave in a warm place (next to the cooker is ideal), stirring every so often, to dissolve the sugar.
When the cake is cooked, immediately prick it in several places with a skewer and spoon over the drizzle. Leave to cool in the tin.