Mini Lime Drizzle Loaves
 
Instructions
  1. Preheat the oven to 180°C (160°C fan) and grease the loaf tins.
  2. Cream together the butter and the sugar until light and fluffy.
  3. 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.
  4. 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.
  5. Mix in the sour cream, two tablespoons of lime juice and (if using) some of the lime rind.
  6. Divide up evenly between the mini loaf tins. These rise pretty well so make them about ⅔s full.
  7. Bake in the oven for between 20-25 minutes, or until a skewer inserted into the middle comes out clean.
  8. Remove from the oven and ease out onto a rack.
  9. 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.
  10. 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.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/cakes/mini-lime-drizzle-loaves/