For the cake
200g caster sugar
Finely grated zest of 1 lemon
Finely grated zest of 1 lime
200g plain flour
¼ teaspoon salt
1 teaspoon baking powder
For the syrup
50g caster sugar
Zest and juice of ½ lemon
Lightly grease and line a 900g loaf tin.
Beat together the butter and caster sugar until light and fluffy. Beat in the eggs one at a time until well combined.
Stir through the lemon and lime zest.
Sift together the flour, salt and baking powder then fold it into the cake mixture until everything is well incorporated. Stir through the soured cream.
Transfer the cake mix to the prepared loaf tin and level the surface. Place on a baking tray and put in a Miele Oven. Select the Fan Plus setting at 170ºC and bake the cake for 1 hour to 1 hour 10 minutes until the sponge is firm to the touch and a skewer inserted in the middle comes out clean.
While the sponge is baking, prepare the drizzle topping. Place all the ingredients in bowl and add 20ml of water and mix well.
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