Lemon & Lime Drizzle (fo' shizzle)

Lemon drizzle cake, an all time classic. Zesty, light, just the right sweetness and so incredibly perfect alongside a cup of tea. But lemon AND lime drizzle? Ooof, a celebration of citrus, perfect pairing and a zesty dance for the tastebuds that we just can’t help another slice.

Yes she may not look fancy with intricate piping or multiple layers - but classic un-fussed beauty is something to be cherished, a humble home bake bringing joy and extra zing to those lucky enough to have a taste.

Fancy it? Here’s what you will need for the cake:

175g room temp unsalted butter

175g white or brown caster sugar (brown will provide a slightly different taste - still delish)

175g self-raising flour (could sub for GF)

1 tsp baking powder

3 free range medium eggs

1 - 2 tbsp milk of choice

Finely grated rind of two lemons and two limes (yes, Zesty with a capital Z)

For the drizzle:

Juice of one lime & lemon

1tbsp caster sugar

For the icing:

Juice of one lime & lemon

Plenty of icing sugar - I tend to make this icing by eye, but guessing around 400g!

Pre-heat your oven to 160C fan and line a tin (I use 8 inch)

In a big bowl (or in a stand mixer) cream your butter and sugar together until slightly pale and fluffy.

Gradually add your eggs, beating after each addition, gradually tip in your flour, baking powder and zest - mixing until just combined. It’s hard, but try not to over-do this part - we want to keep in as much air as possible.

Scoop into your lined tin, gently levelling out with the back of a spoon.

Bake for 35 minutes until golden and skewer comes out clean.

Whilst the cake is baking, make your drizzle. Combine your caster sugar in a small jug with your lemon and lime juice - give it a stir and pop to one side.

When your cake is fresh out the oven and still in the tin, get a skewer and prick lots of holes in your cake. Pierce the skewer down to the bottom of the cake for maximum depth drizzle. Generously glug over all of your glorious drizzle and allow to soak into the cake until completely cool.

After a cup of tea, make your icing.

In a bowl, sieve in your icing sugar. Make a well in the middle and pour in some of your lemon and lime juice. Begin to gradually stir with a wooden spoon as your icing comes together. I like a really thick icing - but keep adding your juice until you get your desired consistency.

When your cake is cool, pour over your icing then tease out to drip over the sides with a wooden spoon. Finally, grate lemon and lime zest all over. Simple, beautiful and absolutely delicious. The key to wholesome, hearty home baking is to just go for it. Experiment, let go of the fear that it may and often does go a little pear shaped - it is all part of the joy.