Lime Drizzle Cake

I recently went to a local women’s circle where one of the ladies had brought along a delicious gluten free lemon drizzle cake. Unfortunately when I went to recreate it I was out of lemons, but did have two sorry looking limes lurking in the fruit bowl. The result was incredibly tasty, and devoured by everyone within a day!

You could make this with normal self raising flour instead of the gluten free flour, and I imagine oranges would be just as tasty as lemons or limes – just use whatever citrus fruit you have to hand.

Ingredients for Lime Drizzle Cake:

• 8oz gluten free self raising flour (Doves works well)
• 5oz butter or vegan margarine
• 5oz sugar (I used coconut blossom sugar, but normal granulated is fine)
• 2 eggs
• 2 limes, grated and juiced
• 1 tablespoon sugar for drizzle icing

 

Method for Lime Drizzle Cake:

1. Cream together the butter and sugar;
2. Beat the two eggs together and then gradually add to the creamed butter/sugar;
3. Add the grated lime zest and flour a little at a time, until a batter if formed;
4. Line or grease a 2lb loaf tin and pour in the mixture (it is quite a heavy batter);
5. Bake at 180 Fahrenheit for 18-20 minutes until golden brown – or until a skewer comes out clean;
6. Remove from the tin and cool on a cake rack for at least half an hour;
7. Prick the surface of the cake with a long pronged fork;
8. Mix together the lime juice and 1 tablespoon of sugar and drizzle over the cake.

This cake is lovely on its own, alongside a cup of tea or coffee. I also found that it goes down very well with toddlers when served with custard for “pudding”!