Lemon & lime drizzle cake

For the cake:

• 250g Salted butter
• 250g Caster sugar
• 1 Lemon zested & juiced
• 1 Lime zested & juiced
• 4 Medium eggs
• 250g Self raising flour (sieved)
• 1 8-inch cake tin greased

For the drizzle:

• 100g Caster sugar
• 100ml Lemon juice fresh or from bottle

• In a cake mixer using the balloon whisk attachment, cream the butter, sugar, lemon/lime zest & juice. Beat on high speed for 5-10 minutes until light, creamy & fluffy. The mix shouldn’t feel gritty if rubbed between fingers. Stop the mixer to scrape the bowl sides with a spatula as needed.
• Once creamed, add one egg at a time, mixing for 4-5 minutes between each egg. After the last egg, the mix may look split; don’t worry, just mix another 4-5 minutes before moving on.
• Add the sieved self-raising flour over the butter mix & gently fold in using your hand or a wooden spoon until just combined.
• Scrape the mix into the greased cake tin & bake for 60 minutes or until a skewer comes out clean.

• When you think the cake is ready, touch it with your hand to see if it wobbles before testing with a skewer. If underbaked, it might sink in the middle.
• Do not stab the skewer straight into the middle. Start at the edge & gently push towards the centre.
• If the cake dips in the middle, it’s not ready. Remove the skewer & bake another 5–10 minutes, repeating until baked through.
• Do not overmix the dry ingredients into the butter mix or the cake will be heavy. Keep the air beaten into the butter & sugar.
• This cake freezes well.
• Store in a cake tin in a cool dark place. Do not refrigerate.