Lemon & Lime Drizzle Traycake

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Lemon & Lime Drizzle Traycake

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Lemon & Lime Drizzle Traycake

This is a slight twist on a lemon drizzle cake. Still with the lovely fresh flavour of zesty lemons, but with the added sweeter and slightly floral fragrance of lime. We’ve also added poppy seeds to this recipe, but they are optional.

Ingredients

  • 225g self raising flour
  • 225g caster sugar
  • 225g butter, very soft
  • 1 tbsp poppy seeds
  • 4 large eggs
  • 125ml milk
  • Zest from 2 medium lemons
  • Zest juice from 2 limes
  • For the drizzle & glaze:
  • 65g icing sugar
  • Juice from 2 medium lemons
  • Juice from 2 limes
  • 150g caster sugar

Instructions

  1. Pre-heat oven to 180°C / 160°C fan assisted and line a small rectangle baking or roasting tin with parchment paper (about 26x20cm).
  2. Combine all the cake ingredients in a large bowl and mix just until you get a smooth batter. You can use a food processor, hand, or stand mixer.
  3. Pour batter into prepared baking dish and bake in the pre-heated oven until a toothpick inserted in the middle comes out clean, 45-50 minutes.
  4. Remove from the oven and place on a wire rack to cool, then use a skewer to poke holes all over the cake.
  5. For the glacé icing, stir together the icing sugar with about 1-2 tbsp of the lime juice. Cover and set aside until needed.
  6. For the drizzle, stir together the caster sugar with the remaining lime juice and the lemon juice.
  7. Slowly pour the drizzle evenly all over the still-warm cake. Leave to soak and cool completely in the baking tin on the wire rack.
  8. To serve, remove the cake from the tin and peel away the sides of the parchment paper. Give the glacé icing a quick stir and then drizzle over the top of the cake. Cut into portions and enjoy.
  9. Will keep for 3 days in an airtight container at room temperature.
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