TANGY ICED LIME CAKE

If, like me, you're a lover of anything citrus-y and tangy, this is heaven. When I was a kid, I used to sneak lemons from the fridge at night and suck them, sometimes with salt...hmmm, which may explain why today I ❤️ margaritas. This cake delivers 100% in texture and tang. I promise. Cross my heart and hope to die.😋 (We used to say that as kids too...) Weird.

INGREDIENTS

CAKE

1 loaf tin (12"long x 4.7"wide x 1.8" deep)

4 eggs

265g caster sugar

120g thick cream

6 limes, juiced and zested

220g plain flour

1 tsp baking powder

55g icing sugar

75g unsalted butter, melted and cooled

ICING

200g icing sugar

juice from 3 limes

some lime zest for garnishing

METHOD

CAKE

Preheat oven to 160C.

Butter and flour your loaf tin. Tip out any excess flour.

Crack eggs into bowl of stand mixer, or a large bowl if using hand held mixer. Beat well. add sugar. Beat again. Add thick cream. Beat again. (There's a ton of beating in this recipe!) Add lime juice and zest. You guessed it. Beat again. Combine flour, baking powder and icing sugar. Sieve into egg mixture. Beat again. Add melted butter and.....beat again until throughly combined.

Place on middle shelf of oven for about an hour or until cooked through. The cake should be a lovely golden brown. Like this:

Remove from oven and cool on a wire rack.

ICING

Meanwhile sieve your icing sugar into a medium-sized bowl. Add your lime juice and mix. The mixture should be thick and white.

When cake is cooled, spread the icing onto your cake with a flat palette knife. You should be able to add several layers so you can hardly see the brown cake peeking through. Garnish with as much lime zest as you like. I used the zest from all three limes. Easy as 🥧 but not.