This recipe is taken from The Guardian: The Best Lemon and Lime Drizzle Cake
Well, honestly I can't say there is something outstanding about this cake or if it's really the best ever one. But it's worth making if you fancy moist cakes with a strong and tangy lemony note. It's not too moist though, and has a nice crumbly texture. Perfect with a cup of tea or coffee.
Ingredients:
125g butter, plus extra for greasing
2 lemons
1 lime
225g golden caster sugar, plus
3 teaspoons
3 large free-range eggs
200g self-raising flour
4 teaspoons natural yoghurt
1 tablespoon poppy seeds, plus a pinch for the top
190g icing sugar, sieved
Method:
Preheat the oven to 180 C / gas mark 4.
Beat the butter in a mixing bowl with a hand mixer until it is soft.
Grate the zest of one of the lemons and the lime. (Keep the fruit aside for later.)
Beating continuously, gradually add 225 g caster sugar.
Beat in the eggs one at a time.
Discard your mixer in favour of a spatula and carefully fold in the flour, making sure you reach right to the bottom to combine it fully.
Finally, mix in the yogurt and poppy seeds.
Stir in the zest.
This is how the mixture will finally look like.
Grease and line the bottom of 30 cm loaf tin.
Turn the batter out into your greased loaf tin and bake in the oven for 45 minutes.
When it is cooked through, a toothpick will come out of the cake clean.
Take the cake out from the tin and remove the lining from the bottom. Leave to cool on a rack for some time, then place it back to the tin.
To make the drizzle topping, squeeze the juice of the zested lemon and lime into a small saucepan and add the remaining 3 teaspoons caster sugar. Heat over a low heat until the sugar has dissolved.
Pour immediately over the cake. Make a few holes with a toothpick to further allow the syrup to sink into the cake.
Set aside for 20 minutes to cool in the tin and absorb the syrup. When your cake is cool, turn it out onto a wire rack to cool completely.
To make the icing, zest the second lemon into a measuring jug and stir in the icing sugar and the remaining lemon juice. Beat well to remove any lumps.
Pour half of the icing over the cake. Spread out to the edges with a palette knife before pouring over the remainder.
Sprinkle with a few more poppy seeds and leave to set before serving.
Enjoy the cake! Bon Appetit!
