I like the addition of lime to this zingy citrus cake.
Ingredients
3 eggs
210g caster sugar
60g butter/margarine– melted and cooled
90mls double cream
Grated zest of 1 lemon and 1 lime
1 tablespoon lemon and lime juice - mixed
165g self raising flour
Pinch salt
Syrup
150ml water
75g caster sugar
Finely pared zest 1 lime and 1lemon - cut into very fine matchsticks
50ml lemon juice and 50ml lime juice
Icing
50g icing sugar
juice of half a lemon
Pre-heat the oven to 170° fan 190° C. Grease and line a 20 cm cake tin.
Beat the eggs and sugar in a mixer for approx. 5 minutes until pale and fluffy.
Gradually add the cooled, melted butter, cream, citrus zest and juice, and mix together until well combined.
Fold in the flour and salt and give it a good mix. Pour mixture into the cake tin and bake for 40 to 45 minutes or until a skewer inserted in the centre comes out clean. Leave to cool in the tin.
Make the syrup by placing the water, sugar and citrus zest into a pan and simmer over a low heat until the sugar has melted.
Add the lemon and lime juice, turn up the heat and continue to simmer until the syrup has reduced by half.
Take off the heat and allow to cool.
Make small holes in the top of the cake with a skewer and pour the syrup and the zest strips over the top arranging the strips carefully.
If icing the cake, place the icing sugar in a small bowl with lemon juice and mix until a runny consistency. Drizzle over the cake from a spoon or in a piping bag if you wish.
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Notes
This cake works very well as a loaf. You may need to adjust the cooking time a little.
Adding orange or clementine juice and rind works very well too.
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