Fresh Lemon And Lime Cake
Preheat the oven to 180C.
Line, and cut to size the base and sides with baking paper.
Grate the lemons and limes and place to the side.
Weigh out the sugar and butter and use an electric or handheld whisk and beat until smooth. Add the flour, eggs and then whisk again.
Add in the juice of the lemons, limes and zest and stir.
Once the mixture is evenly combined, spoon the batter into the prepared tin and level out evenly.
Slice up some lemons and limes if you like for the topping. Cook for around 25-35 minutes until baked golden/ well-risen.
Leave to cool down and then serve.
2 large lemons (2 squeezed, 1 rind)
1 lime (squeezed & rind)
200g caster sugar
200g butter, cubed and softened
3 large free-range eggs
200g self-raising flour