Lemon-and-lime cake

Name: Lemon-and-lime cake
Ingredients: 150 g/5 oz/¾ cup caster (superfine) sugar; 225 g/8 oz/1 cup butter, softened, plus extra for greasing; finely pared rind of 1 lime; juice of 2 limes; grated rind of 2 lemons; 30 ml/2 tbsp lemon juice; 225 g/8 oz/generous 1 cup caster (superfine) sugar; 4 eggs, beaten; 225 g/8 oz/2 cups self-raising (self-rising) flour; 5 ml/1 tsp baking powder

Preparation info

Serves
8

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

This cake has a lime syrup poured over the baked lemon sponge. It’s perfect for busy cooks, and there is no need for icing. Keep this cake for up to three days in an airtight container.

Ingredients

225 g/8 oz/1 cup butter, softened, plus extra for greasing
225

Cake
Vegetarian

Method

Preheat the oven to 160°C/325°F/Gas 3. Grease and line a 20cm/8in round deep cake tin (pan) with baking parchment.
Sift the flour and baking powder into a large bowl. Add the sugar, butter and eggs, then beat together for 2 minutes until the mixture is