It’s the old fashioned dessert’s that hold the test of time and we keep going back to. I have child hood memories of tangy lemon drizzle cake served in cute dainty little squares. Moist, tangy and sweet squares of sponge heaven and I almost forgot about them !
I was at a friends for coffee recently and she served them and the revival started.
My Kids love them and they are great as a treat in lunch boxes. Which can be a trial in its self , trying to satisfy a fussy 5 year old !!
Traditionally it’s “lemon drizzle cake “ , but I love the addition of lime to give the cake that added zing and the green flecks in the icing are so pretty.
Lemon & lime drizzle cake.
225g soft Butter
225g vanilla Caster sugar
4 eggs, beaten
250g self raising flour
1 tsp baking powder
3 tblsp milk
Zest lemon & lime
175g icing sugar , sifted
Juice zest 1/2 lemon & lime
Grease and line a deep rectangle baking tin. Pre heat oven to 160oc.
In a food mixer, cream together the soft butter and vanilla sugar until light and fluffy. Add beaten eggs gradually, followed by flour, baking powder and milk. Don’t over beat.
Place mix in prepared tin and Bake in oven for about 30 mins.
Remove from oven when golden brown on top and risen.
Cool on a wire rack completely before icing .
To prepare icing , place sifted icing sugar in a bowl, add zest and enough juice to bring icing together to dropping consistency. Spread icing over cake and let it drop down the sides. When icing has set , cut into dainty squares .