Zingy bake
Lime & lemon drizzle cake
SERVES 6
FOR THE SPONGE
• 175g unsalted butter, softened, plus extra for greasing• 175g golden caster sugar• 3 large eggs• 4 tbsp milk• 225g self-raising flour• Finely grated zest of 1 lime & 1 lemon
FOR THE SUGAR SYRUP DRIZZLE
• 200g icing sugar• Juice of 2 limes & 2 lemons
FOR THE DECORATION
• Finely grated zest of 1 lime & 1 lemon
1. Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease a 22cm sandwich tin with extra butter, and base-line with baking paper. To make the sponge, cream the butter and sugar together in a large bowl using an electric hand whisk, until they are pale and fluffy. Add the eggs, one at a time, still whisking.
Once all
