It's been a while since I've baked a cake - work has been a bit hectic, then we were in France on holidays, cleaning up after the renovations (more, so much more to come on that) and then my beloved laptop packed up. Thankfully the laptop is fixed and I've got my Sunday Baking mojo back once again. It's been ages since I've made anything citrusy and I had a longing for a loaf cake but with something a bit extra.
This cake is light and luscious because it's full of creme fraiche which makes it really moist - no dry as a desert sponge here - and adding lime to the usual lemon really intensifies the citrus hit. I've a couple of ideas to use this cake. Naturally, a large slice with a cup of coffee is the first one, but it could form the base of a grown up Italian style trifle, spiking the sponge with a shot or two of Limoncello liqueur or as a lovely stacked dessert with fresh raspberries and softly whipped vanilla cream.
Lemony Limey Loaf
210g Plain Flour
1 tsp Baking Powder
1/2 tsp Bicarbonate of Soda
Zest of 1 lemon & 1 lime (unwaxed)
3 large Eggs
80g Butter, very soft
230g Caster Sugar
230g Creme Fraiche
Juice of 1 lemon & 1 lime
Preheat your oven to 180c / Gas Mark 4. Line a 1kg/2lb loaf tin with a paper case.
In a large bowl, sift together the flour, baking soda and bicarb. Add the lemon and lime zest and mix through.
In another large bowl (or your food mixer), beat the eggs and sugar together for about 4-5 minutes until light and fluffy. And the butter and beat again until the butter is incorporated. Now add the creme fraiche and mix well until the mixture is smooth.
Now add the flour mixture in three stages. You need to have a very light touch here as overmixed batter means a tough cake. At the end, add the lemon & lime juice.
Pour the batter into your prepared cake tin, place onto a baking sheet and bake for 45-50 minutes until golden on top and a skewer comes out clean.
Cool in the tin for 10 minutes before transferring to a cooling rack. When cool, cut into slices and devour!