A mild citrus taste, a crunchy sugar topping and a soft fluffy sponge make this the perfect drizzle loaf cake. A sponge lightly infused with the zest of a fresh lime and a fresh yuzu, and drizzle with a simple sugary syrup made with the fresh juice of a lime and yuzu, which goes delectably crunchy on top. This is a perfect beginner friendly bake, which comes out perfectly every single time! Perfect for anyone with a sweet tooth.
This really is such a simple bake and follows the same method as my classic lemon drizzle loaf cake. They both follow the all-in-one method in which you place all of the cake ingredients into a bowl and mix together. This makes the process even quicker and easier to follow. For the cake, you only use the zest of the yuzu and the lime. The juice is reserved for the drizzle that will be made later. Once everything is well mixed, add to a pre lined loaf tin and bake in the centre of the oven for 45 mins-1 hour.
Yuzu
I would always recommend using the best and freshest eggs that you can. For this recipe I have used ‘golden yolk’ free range eggs which naturally have a very bright orange yolk, which has made this bake look slightly more yellow than a traditional cake.
Once the cake is baked and removed from the oven, you san start making the drizzle. This drizzle is quite sweet, so you can reduce the amount sugar used slightly. Place the sugar and fresh juice from the lime and yuzu (make sure it’s strained to avoid any pips. Yuzu’s have quite large hard seeds in the centre so make sure that none of them make it into the syrup), into a saucepan and stir on a low heat until the sugar starts to dissolve. It may be slightly thicker as there isn’t as much juice. But keep simmering and once the sugar is dissolved, remove from the heat.
Yuzu
With a sharp knife, pierce holes into the loaf cake. You need to make quite a lot of hole all over the cake in order for the drizzle and syrup to be fully absorbed. Making sure that the knife goes all the way to the bottom of the bake. Slowly and gently pour the warm syrup over the cake, adding as much as you like, you don’t have to add it all if you don’t want to. It may seem like there’s too much liquid for the cake, but it will all fit and be absorbed into the cake making it nice and moist.
To finish, add a sprinkle of crunchy granulated sugar and enjoy!
Ingredients
- 175 g / 6 oz Self Raising Flour
- 175 g / 6 oz Margarine (I always use Stork)
- 200 g / 7 oz Caster Sugar - 88 g / 3 oz for the cake, 112 g / 4 oz for drizzle
- 3 Medium Eggs
- 2 Tablespoons Milk
- Zest and Juice of 1 Lime
- Zest and Juice of 1 Yuzu
- Sprinkle Granulated Sugar, for the topping
Instructions
- Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.
- Grease and line a 1 kg loaf tin with baking paper
- Place the self raising flour, margarine, eggs, milk, lime zest, yuzu zest and 88 grams/3 oz of caster sugar into an electric mixer, and beat together until light and fluffy, and spoon in the mixture into your prepared tin.
- Cook for 45 minutes to an hour checking regularly, or until light and fluffy. You can tell it's ready when it springs back when lightly pressed. You could also insert a skewer into the middle of the cake and if it comes out clean, then the cake is ready.
- Once ready, remove from the oven.
- Whilst you're waiting for the cake to cook, make the lemon syrup.</li>
- Place the lime juice, yuzu juice and the remaining caster sugar (112 g / 4 oz)</strong> int
- o a saucepan, and lightly until all the sugar is dissolved. If you like things a little less sweet, then feel free to reduce the amount of sugar slightly.
- Using a sharp knife, pierce holes into the top of the cake, ensuring you go all the way down to the bottom.
- Pour the drizzle all over the cake. It may seem a lot of syrup, but the more that's added results in a moister taste. But feel free to add less if desired.
- Sprinkle a layer of granulated sugar on top, to give it a nice crunchy outing.
- Allow it to sit in the tin for roughly 5 minutes, then turn it out of the tin.
- Once cool, it's all ready to enjoy. And trust me, it's easy enough to do.
Notes
Wrap in foil, and keep in a cool, dry place for up to 2 days.
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