Ingredients
- 280g softened, unsalted butter
- 280g caster sugar
- 280g self raising flour
- 5 eggs
- finely grated zest of 2 lemons/6 limes
- Drizzle
- juice of 2 lemons/6 limes
- 170g caster sugar
Details
servings 10
Level of difficulty Average
Preparation time 15mins
Cooking time 45mins
Cost Average budget
Preparation
Step 1
Heat oven to fan 160c. Beat together the butter and caster sugar until pale and creamy. Then add the eggs, one at a time, slowly mixing through.
Step 2
Sift in the flour and then add the zest of the lemons/limes and mix until well combined.
Step 3
Line 2 loaf tins (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon. Bake for 45-50 minutes until a thin skewer inserted into the cake comes out clean.
Step 4
While the cakes are cooling, mix together the lemon/lime juice and the caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, and then pour over the drizzle. The juice will sink in and the sugar will form a lovely crisp topping.
Step 5
Leave in the tin until completely cool.
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