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I've been asked for a Lemon & Lime drizzle cake recipe from a lovely grape, she has an excess of lime's and lemons so I've pm'd this recipe to her but thought I'd let everyone else have it...it's very yummy.
LEMON & LIME DRIZZEL CAKE
INGREDIENTS
175g (6oz) margarine or softened butter
175g (6oz) caster sugar 3 large eggs
175g (6oz) self-raising flour, sifted
1tsp baking powder
Grated rind of one lemon & 1 Lime pinch of salt
For the drizzle topping
125g (4oz) of granulated sugar
30ml (1fl oz) of lemon juice
30ml (1fl oz) of lime juice.
1. Heat the oven to 180°C (gas mark 4). Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin.
2. Put all the ingredients in a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It's important not to beat the batter too much – just long enough to make it smooth.
3. Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the cake - it should come out clean.
4. Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn the cake out onto a wire rack to cool.
5. When cooked and cooled, prick the top with a skewer. Combine the granulated sugar lemon juice, without letting the sugar dissolve. Pour the sugar mixture over the top of the hot cake. The juice will sink in and the sugar will form a crunchy topping.
ENJOY
LEMON & LIME DRIZZEL CAKE
INGREDIENTS
175g (6oz) margarine or softened butter
175g (6oz) caster sugar 3 large eggs
175g (6oz) self-raising flour, sifted
1tsp baking powder
Grated rind of one lemon & 1 Lime pinch of salt
For the drizzle topping
125g (4oz) of granulated sugar
30ml (1fl oz) of lemon juice
30ml (1fl oz) of lime juice.
1. Heat the oven to 180°C (gas mark 4). Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin.
2. Put all the ingredients in a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It's important not to beat the batter too much – just long enough to make it smooth.
3. Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the cake - it should come out clean.
4. Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn the cake out onto a wire rack to cool.
5. When cooked and cooled, prick the top with a skewer. Combine the granulated sugar lemon juice, without letting the sugar dissolve. Pour the sugar mixture over the top of the hot cake. The juice will sink in and the sugar will form a crunchy topping.
ENJOY
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