First of all, apologies for the lack of updates the past couple of weeks. I’ve spent a lot of time away the last month or so and had barely any free time. Then the sun came out, and suddenly I found my evenings filled with sitting in the sun with friends and the odd beer. But in amongst this I’ve been doing the odd bit of baking. From cheese (scotch infused mull cheddar) and onion bread through to more summery pieces. Today’s recipe is one of the latter. I absolutely love lemon drizzle cake, it’s sharp, moist, full of flavour and refreshing. It’s perfect for a summer’s day. I also got my hands on some miniature loaf tins a few months ago and have been itching to put them to use. A drizzle loaf is the perfect thing to just make miniature.
Unfortunately when I popped into the shop they were 100% out of lemons. It’s pretty lucky that limes work just as well for this isn’t it then? This recipe only makes a few, small loaves, which makes it great for a set of light summer snacks.
- 125g butter
- 125g golden caster sugar
- 125g self-raising flour
- 2 large eggs
- 1 Dollop Sour Cream
- 2 Limes
- 5 tablespoons of golden syrup
- Preheat the oven to 180°C (160°C fan) and grease the loaf tins.
- Cream together the butter and the sugar until light and fluffy.
- Beat in the first egg, beating until well combined. Add half the flour, beat again. Repeat, with the second egg and then the last of the flour.
- Grate both limes into a bowl (do this before you juice them, or it’ll get a bit tricky). I used some of the rind in the cake mix, but it’s up to you.
- Mix in the sour cream, two tablespoons of lime juice and (if using) some of the lime rind.
- Divide up evenly between the mini loaf tins. These rise pretty well so make them about ⅔s full.
- Bake in the oven for between 20-25 minutes, or until a skewer inserted into the middle comes out clean.
- Remove from the oven and ease out onto a rack.
- While they are cooling, prep the drizzle. Take the rest of the juice from the limes and the rind. Reduce over a low heat then stir in the syrup. This will turn runny fairly quickly. Take it off the heat to avoid it catching.
- Prick holes into the loaves with a fork (I push the fork about ⅔s of the way into the cakes) and drizzle the syrup over the top.