This is a simple loaf-style cake, which, once wrapped in cling film and tin foil, will keep for about 3 days. You could top the cake with some just-melted raspberry jam, and sprinkle with desiccated coconut.
Pre-heat the oven to 180C/350F/Gas Mark 4. Line a 2 lb Loaf tin with a paper liner or butter and flour it.
- 227g Pack Unsalted Softened Butter
- 200g Caster Sugar
- 2 Tablespoons *Lemon Juice
- 2 Tablespoons *Lime Juice
- 1 Teaspoon Vanilla Extract
- 3 Eggs
- 250g Self Raising Flour
Tip: For convenience, and ease of measurement, I used bottled *Lemon and *Lime Juice.
In a free-standing mixer (using the paddle attachment), beat together the butter and sugar until pale and creamy. Add the Lemon and Lime Juices, and Vanilla extract, and mix in thoroughly.
Add the eggs one at a time, beating in between, and, as usual, add a tablespoon of flour with each one to make sure the mix does not curdle. Sift in half the remaining flour, beat on a low-speed, add the other half, and repeat.
Pour the mixture into the tin, and bake for 50 minutes until golden brown on top, and a skewer comes out clean. I turned the tin after 2 sets of 20 minutes, i.e turn after 20 minutes, bake on for a further 20 minutes (= 40), at which point, I covered the top with foil, and cooked on for another 10 minutes.