Lemon and Lime Loaf Cake

Our family’s favourite teatime treat, perfect for using up older lemons and limes. An updated version of the classic drizzle cake, this loaf is sweet, citrusy, and unmistakably moreish.

Cooking Time 1 hour
Bake Bake
Serves Serves 8



  1. Preheat oven to 180°C.
  2. Thoroughly grease a 30cm loaf tin with hillfarm cold pressed rapeseed oil.
  3. Whisk the butter, rapeseed oil and sugar together with the zest of one lemon and one lime.
  4. Add the eggs one at a time, beating well before adding the next.
  5. Carefully fold in the flour and yoghurt.
  6. Pour mixture into the tin and bake for 45 minutes.
  7. While the cake is in the oven, make the drizzle topping. Juice the lemons and lime, and pour into a small saucepan with 3 tsp of caster sugar.
  8. Heat slowly, stirring until the sugar has dissolved before removing from the heat.
  9. Take the cake out of the oven, and make holes all over with a toothpick or skewer.
  10. Pour the warm syrup over the cake and leave to cool for at least 20 minutes.
  11. Before serving, sprinkle with sifted icing sugar.

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