(serves 10)
225 grams (one cup) unsalted butter, softened
225 grams (one cup) caster (ordinary American) sugar
4 eggs
zest of 3 lemons, finely grated
zest of 1 lime, finely grated
225 grams (one cup) self-raising flour, or plain flour with 1 tsp baking powder added
drizzle topping
juice of 3 lemons
85 grams (1/3 cup) caster sugar
Beat the butter and sugar till soft and fluffy, then beat in eggs one at a time. Stir in zests and flour gently until fully mixed (including the baking powder if you are using plain flour). Tip into a loaf pan and smooth the top flat with a spoon. Lick the spoon.
Bake for about 45 minutes in an oven set to 185C, 350F. Watch carefully, because all ovens are different. Take care not to burn bottom or brown top too much. The cake is done when the middle of the top doesn’t jiggle when pressed gently. Err on the side of baking less rather than longer.
Cool cake enough so that you can handle the tin. In the meantime, mix the lemon juice and sugar till dissolved. Prick the top of the cake all over with a fork and then SLOWLY drizzle the mixture over it. If you drizzle too fast, the mixture will end up all sliding down the sides of the cake. Serve warm.
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