Lemon and Lime Drizzle Cake recipe from Miele Full of flavour, this lemon and lime drizzle loaf cake is easy to prepare and is the perfect afternoon treat with a cup of tea.
Lemon and Lime Drizzle Cake
Full of flavour, this lemon and lime drizzle loaf cake is easy to prepare and is the perfect afternoon treat with a cup of tea.
Brought to you by Der Kern by Miele
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For the cake
- 200 g butter
- 200 g caster sugar
- 3 eggs
- 1 finely grated zest of 1 lemon
- 1 finely grated zest of 1 lime
- 200 g plain flour
- 1/4 tsp salt
- 1 tsp baking powder
- 2 tbsp soured cream or plain yoghurt
For the syrup
- 50 g caster sugar
- 1/2 zest and juice of 1/2 lemon
- 1/2 zest and juice of 1/2 lime
Lightly grease and base line a 900g loaf tin.
Beat together the butter and caster sugar until light and fluffy. Beat in the eggs one at a time until well combined.
Stir through the lemon and lime zest.
Sift together the flour, salt and baking powder then fold it into the cake mixture until everything is well incorporated. Stir through the soured cream.
Transfer the cake mix to the prepared loaf tin and level the surface. Place on a baking tray and put in a Miele Oven. Select the Fan Plus setting at 170ºC and bake the cake for 1 hour to 1 hour 10 minutes until the sponge is firm to the touch and a skewer inserted in the middle comes out clean.
While the sponge is baking, prepare the drizzle topping. Place all the ingredients in bowl and add 20ml of water and mix well.
Pour the syrup over the cooked cake as soon as it comes out of the oven. Leave it to cool in the tin for 5 - 10 minutes then transfer to a wire rack to cool completely.