I tore this out of a magazine years ago and have never made it… Until now. Delicious.




175g butter, softened, plus extra for greasing

175g caster sugar

3 large fre-range eggs

2 tbsp milk

225g self raising flour, sifted

finely grated zest of 1 lemon

finely grated zest of 1 lime

For the drizzle syrup

4 tbsp lemon juice

3 tbsp lime juice

100g caster sugar

Preheat the oven to 180C/160C fan/Gas 4. Grease a loaf tin and line with baking paper. Cream the butter & sugar together until light & creamy.

Add the eggs, one at a time, beating well between each addition and adding 1tbsp flour with the last one.

Fold in the milk & the rest of the flour, then add the lemon & lime zest. Spoon into the prepared cake tin & cook in the oven for about 55 minutes or until a skewer inserted in the centre of the cake comes out clean.

As soon as the cake goes into the oven, mix the lemon & lime juice with the sugar for the drizzle syrup. Leave in a warm place (next to the cooker is idea), stirring every so often, to dissolve the sugar.

When the cake is cooked, immediately prick it in several places with a skewer & spoon over the drizzle. Leave to cool in the tin.