There's something about citrus fruits I can't resist, maybe its simply that delightful tangy taste they offer. Have you ever wondered why limes and lemons are sour? I sure have and as you'd expect I've been doing some digging. It's because like the name suggests, they contain high concentrations of citric acid, duh. However, my investigations never end there as I tend to get a bit carried away delving into the effects of citric acid in the body. Now from a dental nurse point of view, I'd say have mercy on your enamel (high intake of acids causes enamel erosion) but hey its been a long week. Oh, I've realised it's only Tuesday, any excuse to make cake ay?! I would've gone all out by chucking some icing on that too but unfortunately, I've never really been a fan of icing. I feel like it disguises the true flavour of an already delicious loaf. This lemon and lime loaf is refreshing and is sure to get you taste buds tingling.
Makes: 1 loaf
Prep time: 10 minutes Cooking time: 40 minutes
**This is really easy to make, exactly the same as making a lemon loaf, with a few additions.
- 225g (8 oz) softened butter
- 225g (8 oz) caster sugar
- 275g (10 oz) self-raising flour
- 4 eggs
- 4 tablespoons milk
- Sprinkle of salt
- 2 tbsps lemon juice
- 2tbsp lime juice
- finely grated rind of 1 lemon and 1 lime
Method:
- Grease rectangle baking tin and pre-heat oven to 170°C.
- Measure all the ingredients listed above and pour into a large bowl. Beat until well mixed. I used an electric whisk but this can also be done by hand.
- Bake in the pre-heated oven for 40 minutes until knife comes out clean.
- Allow the cake to cool a little before adding topping.
- Topping is of course optional: mix the juice of half a lemon and 100g granulated sugar in a small bowl to give a runny consistency. Spoon mixture onto cake.
- Enjoy.
Nokhuthula xo
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