Lemon & Lime Drizzle Cake!

A Classic Bake that everyone at home will love – A Citrus Drizzle Cake.

I decided today, that we would go back to basics. I LOVE Classic Cakes, something about their simplicity yet how amazing they taste really gets me hyped up to eat the whole cake myself. You can play around with the flavours you use, but Lemon & Lime is my favourite combination!

Nearly two months ago I posted my recipe for my Lemon Celebration Cake which is basically a Lemon Drizzle Cake/Victoria Sponge Hybrid and it went down an absolute storm with people now baking it regularly for their families and friends – YAY! However, I wanted to put my original Citrus Drizzle Cake up so that if thats all you guys want, you don’t have to work out from my other recipe what to do!

I have always loved cakes like these, they make the perfect Sunday Afternoon Tea accompaniment to a Cuppa, or as a quick treat for your family if you’re craving something delicious. I also realise that Lemon Drizzle Cake is a staple in many families cake baking range but this recipe has honestly never failed me.

Let me know how you get on if you try!

This cake Serves 8-10!

Ingredients

Cake
– 175g Unsalted Butter, Softened
– 175g Caster Sugar
– 175g Self-Raising Flour
– 3 Large Eggs
– Zest of 2 Lemons
– Zest of 2 Limes

Topping
– Juice of 1-2 Lemon
– Juice of 2 Limes
– 100g Caster Sugar

Method

1) Grease and flour/Line a 2lb Loaf Tin** and preheat your oven to 180C/160CFan

2) Cream together your butter and sugar until soft and smooth, add in the Flour, Eggs, and Fruit Zests and beat again as briefly as possible until smooth!

3) Pour your ingredients into your cake tin and bake in the oven for 35-40 minutes or until a skewer poked into the middle comes out clean – If you think its browning quickly, check it at 30 minutes as some ovens bake cakes quicker then others!

4) Remove the cake from the oven, but leave it in the tin. Poke the top if the cake with the cake skewer carefully so that you don’t create a gaping hole, but so that the drizzle has somewhere to go – Mix together the Fruit Juices with the Caster Sugar and pour over the top of the cake. Leave the cake to cool completely in the tin!

5) Remove from the tin and ENJOY!!

Tips and Ideas

** 2lb loaf tins typically measure to hold about 900ml water so you know which one I mean – mine measure 11cmx21.5cm at the top of the tin! They all vary widely!

As I said at the beginning, I typically prefer the Lemon & Lime combination as its my favourite – but you can use Orange, Blood Orange, Just Lemon etc!

As this cake is so moist it will never really go dry, but this will last up to 3 days in an airtight container!

ENJOY!

Find my other Cake & Lemon Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.