Grease and flour/line a 2lb loaf tin (see notes below)
Preheat your oven to180ºC/160ºC fan
Cream together your unsalted butter and caster sugar until soft and smooth
Add in the self raising flour, eggs, lemon and lime zests and beat again as briefly as possible until smooth
Pour your ingredients into your cake tin and bake in the oven for 55-65 minutes or until a skewer poked into the middle comes out clean. If you think its browning quickly, check it at 45 minutes as some ovens bake cakes quicker than others!
Towards the end of baking - in a bowl, mix together your caster sugar with the juice of both your limes and lemons until combined
Remove the cake from the oven but leave it in the tin
Drizzle the sugar and juice mixture over the cake, whilst still in the tin. Let the cake cool fully.
Once the cake is cooled, remove from the tin.
Mix together the lemon and lime juice with the icing sugar until you reach your desired consistency and pour over the top of the cake however you like - I drizzled mine over.
Sprinkle some lime and lemon zest over your loaf cake and ENJOY!
Notes
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!
Original recipe (updated December 2022)
Loaf cake: 175g unsalted butter, 175g caster sugar, 175g self raising flour, 3 eggs, zest of 2 lemons and zest of 2 limes.
Topping: Juice of 1-2 limes, juice of 1-2 lemons, 100g caster sugar
Just follow the same method as above, and bake for 35-40 minutes!