Lime Drizzle Loaf Cake with Strawberry Glaze
A moist citrussy sponge cake full of lime zest, topped with a lime drizzle syrup then covered in a simple strawberry glaze for the perfect contrast of flavours. A summertime showstopper!
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Servings: 10 Slices
Ingredients
- 175 g Unsalted Butter, Softened
- 175 g Granulated Sugar
- 3 Medium Eggs
- 175 g Self Raising Flour
- 1 Lime (zested/juice)
- 75 g Granulated Sugar
- 75 g Icing Sugar
- 2 Tbsp Milk
- 2 Large Strawberries
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line a 2lb loaf tin.
- In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar for 3-5 minutes on high (until the mixture is light and fluffy).
- Add the eggs, one at a time, mixing in between.
- Add the lime zest and flour (or flour and baking powder if using plain flour) and fold together.
- Pour mixture into the lined tin and bake for 40-50 minutes, until golden brown and a toothpick or knife comes out clean when inserted. Use this knife/toothpick to poke several holes in the top of the cake.
- Mix the lime juice and granulated sugar together and pour over the cake while it's still warm. Let cool on a wire rack.
- Once cool, make the strawberry glaze by smashing the strawberries, adding the icing sugar and milk and combine to form a glaze. Pour over the cake (whilst still in the tin).
- Optional: decorate with lime zest and strawberry slices.
- Let the glaze set before removing the cake from the tin. Slice and serve.