For the cake:
- Finely grated rind of 1lemon and 2 limes
- 8oz soft margarine
- 12oz golden caster sugar
- 12oz self raising flour
- 1 and a half tsp baking powder
- 4 large eggs
- 6 fl oz milk
For the topping:
- 8oz golden caster sugar
- Juice of the lemon and limes
I find the limes give this cake a fresher zing than a straight lemon version.
Grate the rinds off into a large mixing bowl, I use an 8 litre, and measure everything else in on top.
Spon it all together until creamy, it may need a little extra milk if it is too stiff.
Grease and fully line a 26cm sprung cake tin, I do this with one large piece of greaseproof, crushing it against the sides, it gives a crinkly “home made” look to the cake.
Tip the mixture into the tin and shake to level. Bake at 180c/350f/gas4 for about 40 minutes until shrunk slightly from the sides.
Mix together the juices and sugar ready for the cake coming out of the oven, pierce the top quite fiercely with a fork and spread on the topping.
Leave on a rack until completely cool before turning out.