A take on the classic lemon drizzle cake, but using my favourite ingredient of the moment, limes.
The recipe is based upon my Nana’s lemon drizzle cake recipe, but with limes substituted for lemons. When I made this, I used the zest of two limes in the cake and the juice of two limes in the drizzle. However I did find this made the cake a little wet, and so have reduced the amount of lime juice in the recommended recipe below.
For the cake:
115 g caster sugar
115 g margarine
170 g self-raising flour
4 tbsp milk
zest of 2 limes
For the drizzle:
juice of 1 lime
55 g caster sugar
For the icing:
green food colouring
tiny bit of lime juice (optional)
Step 1. Preheat the oven to Gas Mark 4.
Step 2. Cream the margarine and sugar.
Step 3. Fold in flour, eggs, milk and lime zest.
Step 4. Bake in a lined 1 kg loaf tin, on Gas Mark 4 for 50 minutes.
Step 5. Once out of the oven, immediately poke several skewer holes into the cake and pour over the mixture of sugar dissolved in lime juice. Leave to cool in tin for a few minutes and then take out to cool completely.
Step 6. Mix up a very small amount of water icing. It is optional to use lime juice here as the liquid to mix up the icing. I did, and if you want an extra lime kick, I recommend it. Drizzle over as white and then add some green colouring, and drizzle more lines.
And there we have it, an easy citrus cake which will keep well in a tin for a few days.