Lemon and lime drizzle loaf
A buttery lemon and lime loaf soaked in a tart citrus syrup, with a crisp sugary crust and a soft, damp middle.
- Time1 hr 10
- LevelEasy
- Costabout £0.39 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line a 900g loaf tin with baking paper.
- 2
Beat the butter and caster sugar for 3 minutes until pale and fluffy. Beat in the eggs one at a time, adding a spoonful of the flour with each to stop it splitting.
- 3
Fold in the rest of the flour, the lemon and lime zest and the milk until smooth. Spoon into the tin and level the top.
- 4
Bake for 45 minutes, until risen, golden and a skewer comes out clean.
45 min - 5
Meanwhile, stir the lemon juice, lime juice and granulated sugar together in a small bowl. Do not dissolve it fully, the crunch is the point.
- 6
Prick the warm cake all over with a skewer. Spoon the syrup slowly over the top so it soaks in. Leave to cool completely in the tin before lifting out, so the top sets crisp.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
