I really like making traditional lemon drizzle cake as it is really simple and I love the nice fluffy cake, good citrusy taste and crunchy sugar topping. For a while I have been thinking about changing up my original recipe, so I thought adding some lime and changing the drizzle to more of an icing would add an interesting twist.
Lemon and Lime Drizzle Cake
You will need:
For the cake:
5oz/150g Caster Sugar
Few drops of Vanilla Extract/Flavouring
3 Beaten Eggs (I just do this in a mug!)
5oz/150g Self Raising Flour
1 tsp Baking Powder
Pinch of Salt
Rind of 1 Lemon and Lime
For the drizzle:
Juice of either 1 lemon/lime (I used the juice of 1 lemon)
2oz/50g Icing Sugar
Let’s get started!
- Preheat the oven to 180ºC/350ºF/Gas Mark 4.
- Grease and line a loaf tin with grease proof/baking paper.
- Beat together the butter and sugar until light and fluffy.
- Add the vanilla and then slowly add the beaten eggs, beating until smooth and combined (Sometimes the mixture can split at this point, but don’t worry once we add the flour it will be fine!).
- Sift in the flour, baking powder and salt, then add the grated rind of the lemon and lime. Beat together until fully combined.
- Pour the mixture into the tin and bake for 30-40 minutes, until golden on the top and a skewer/cocktail stick comes out clean from the centre (If the top is browning too much, and the skewer/cocktail stick isn’t coming out clean, you can cover the top with foil and continue baking until it is cooked through).
- Once baked, leave to cool in the tin for 5 minutes.
- To make the icing combine the icing sugar and juice of either the lemon/lime until the consistency is to your taste. The more juice the thinner and runnier your drizzle will be (Maybe better for drizzling all over the cake). The less juice the thicker and less runny your icing will be (Maybe better for sitting on top of your cake), but of course it is up to you!
- If you want your icing to sit on the top of the cake, leave your cake in the tin, pour the icing on top and leave until set. If you want the icing over the whole cake, remove the cake from the tin and place one a wire rack/plate, drizzle the icing over the top and leave to set (If it isn’t setting just pop it into the fridge).
- You are all done – Enjoy! 🙂
I really liked the end result of these changes. The lime adds more citrusy tang and the icing contrasts this sharpness well. I will definitely be making this version again, and I would like to try out a few more changes I have seen. The addition of poppy seeds, raisins/sultanas and use of different citrus fruit – orange or grapefruit.
If you want to make a traditional lemon drizzle cake, just leave out the lime rind/juice and instead of using icing sugar, use caster sugar for the crunchy topping. Remembering to prick holes in the cake using a skewer/cocktail stick, and leave the cake in the tin before pouring over the drizzle.
A Bake in the Life…