Lime and Lemon Drizzle Cake
Serves 6. Recipe is reprinted with permission from “Cake Boy” by Eric Lanlard, Mitchell Beazley, July 2015
For the cake:
¼ pound plus 4 tablespoons (1½ sticks) unsalted butter, softened, plus extra for greasing
¾ cup superfine sugar
3 large eggs
4 tablespoons milk
2 cups self-rising flour
Finely grated zest of 1 lemon and 1 lime
For the sugar syrup drizzle:
1¾ cups confectioners’ sugar
Juice of 2 limes and 2 lemons (see Testing Note)
For the decoration:
Finely grated zest of 1 lime and 1 lemon
1. Preheat the oven to 350 F. Grease an 8½-inch layer pan with extra butter, and base-line with parchment paper.
2. To make the cake, cream the butter and sugar together in a large bowl using an electric mixer, until it is pale and fluffy. Add the eggs, one at a time, still whisking. Once all the eggs have been added, pour in the milk and whisk to combine. Sift the flour onto the batter, and fold it and the grated citrus zest gently into the batter using a large metal spoon.
3. Turn the batter into the prepared layer pan, smooth the top, and bake for 50 minutes or until a skewer inserted into the center comes out clean. Allow to cool on a wire rack for 10 minutes while still in the pan, then carefully turn out of the pan, remove the paper and allow to cool completely.
4. To prepare the sugar syrup drizzle, mix the confectioners’ sugar and citrus juices together well. When the cake is cool, make tiny holes all over the top of the cake with a skewer. Gently pour the syrup over the top and into the holes until it is absorbed and starts to form a nice white crust.
5. Finely grate lemon and lime over the top of cake and serve.
Tip: This is a terrific cake to make the day before you want to eat it, as the sugar syrup drizzle will sink into the cake and make it taste even better the next day.
Testing Note: Instead of calling for the juice of 2 limes and 2 lemons for making the sugar syrup drizzle, the recipe should list an actual amount. The citrus I used provided too much juice for the amount of required sugar and I had to add quite a bit more sugar before the syrup reached the proper consistency to form a white crust. I suggest beginning with about half of a small lime and half of a small lemon and slowly adding more juice as needed.