Little D's Lemon and Lime Drizzle Cake

Little D has recently took his first steps into the big wide world. He is spending a little time at nursery, preschool as they call it these days. He runs, he giggles, he has fun, he comes home and rarely will he tell us a bean about it.



He is turning out some very creative pictures though, and the other night at bedtime insisted on greeting us in French, Spanish and most surprisingly Chinese. It gave me a bit of a start to be asked nihao? as I was bidding him goodnight. He is growing up in the best of ways, with an enquiring little mind and a desire to learn all the time.

We are lucky with his preschool, it is brilliant and because we want to support them I whipped up a lovely lemon and lime drizzle cake for their fundraiser this week.  I am going to have to go along and buy a slice or two, as silly as I am, I just made one.

If you fancy trying it too, here's the recipe.

Little D's Lemon and Lime Drizzle Cake



What you will need:

For the cake

  • 175 grams softened butter
  • 175 grams caster sugar
  • large eggs
  • 225 grams self-raising flour (sifted)
  • tablespoons milk
  • lime zest
  • lemon zest

For the drizzle topping

  • lime juice
  • lemon juice
  • 125 grams caster sugar

How to make it:

Heat the the oven to 180c. Grease and line your loaf tin

Cream the butter and sugar together until fluffy and pale. Then add the eggs, beating well. Fold in the milk, then the flour and zests.


Spoon the mixture into the prepared loaf tin From experience I suggest you do not use a silicon cake tin *cough* stick with what you know. Place the cake in  the oven for about 1 hour, or until a skewer comes out clean.


Meanwhile, mix the lemon juice and lime juice with the sugar. Stir well, then leave somewhere warm and dry.

When the cake is out of the oven, stir the drizzle well. Prick the cake and pour the drizzle over it.

Leave to cool in the tin.

Serve with a nice cup of tea in a china cup.