In the spirit of stealing recipes from my parents (see previous post of Curried Cauliflower Soup courtesy of my Dad), these Lemon and Lime Drizzle Fingers are a twist on my Mum’s delicious Lemon Drizzle Loaf. I did her usual recipe but added a bit more lemon juice and also added lime juice and zest to mine for extra zingyness. I also cut mine into fingers as I think they look a little daintier on a plate than in a loaf tin, but feel free to use a loaf tin if you prefer- it will taste equally delicious.
This is very simple to make, and a great one to make when you’ve guests coming. My mum often makes it, and it’s always a hit. It’s great at tea time and also a nice refreshing cake at the end of dinner. In fact, it was so nice I ate it twice… In quick succession!
Lemon and Lime Sponge
200g self-raising flour
200g caster sugar
1 tsp vanilla extract
1 tbsp lemon juice
Zest of 2 lemons
Zest of 2 limes
Lemon and Lime Drizzle Syrup
Juice of 2 lemons
Juice of 2 limes
2 tbsp caster sugar
(If any remaining zest you can use as a garnish)
- In a food processor (or a large bowl with a hand blender) mix in the butter and sugar. When combined add the eggs and then flour. Then finally add in the vanilla, lemon juice and zest.
- Pour the batter into a lined and buttered square baking tray (about 9inch by 9inch), pop into an oven preheated to 160C and bake for 30-40 minutes (depending on oven etc), a skewer should come out clean when inserted and top is golden brown. Pop the baked cake onto a serving board.
- Mix all the lemon lime drizzle syrup ingredients together and pour slowly and evenly oven the top of the cake, and leave to cool.
- Slice the cake into 12 fingers (cut down the middle vertically, and then horizontally into six fingers).
- Enjoy with a nice cup of tea… Ah lovely.