My friend gave me some limes from her garden so I decided to make a lime drizzle cake and have a little afternoon tea party with some friends. This is an all time classic English cake normally made with lemons rather than limes, which are a lot easier to come by here in Thailand.
So what do you need?
- 200g butter (softened)
- 250g sugar
- 3 large free range eggs
- 3 tbsp of natural yogurt
- 250g plain (all purpose) flour
- 2tsp baking powder
- 2 limes (or 1 lemon)
So what do you do?
Pre-heat your oven to 175 degrees F / 350 F. In a food processor (or in a bowl with a wooden spoon) beat together the butter and 180g of the sugar then add the eggs and the yoghurt and mix together well. Grate the zest of one lime into the mixture and sift and add the flour an baking powder. Mix together into a thick batter and then pour into a greased and lined loaf tin. It’s a good idea to make sure the parchment paper lines the sides of the tin too as then you can use it to lift the cake out of the tin after you have drizzled the sugar lime icing over it. Bake for about 50 – 60 mins until a skewer comes out clean. (Check the cake after about 30 minutes and if the top is growing too fast cover with foil.)
Meanwhile in a bowl mix together the remains 70g suar and the zest of the other lime and the juice of both limes. Once the cake is done take it out of the oven and allow it to stand in the tin for about 15 mins. While it is still warm, prick the top of the cake with a skewer and drizzle over the lime sugar mixture and allow the cake to cool. Then lift it out of the tin using the parchment paper and peel the paper way. Serve with a cup of tea.