Too good not to share!

I made this luscious lemon and lime confection yesterday and had to share the recipe.

I have [at last] joined Twitter (late to every fad, I figured why break the habit of a lifetime and that's why I'm only getting around to it now.) and, having chatted a little on Twitter with Deborah, of Tast.ie and Spicendipity fame I got a baking bug and poked around in my recipe books and found this simple recipe and gave it a try.

This is the lightest, tangiest, most delicious cake I have ever made. It's super easy to do, too - so go get the stuff and make it, today, k? I PROMISE you'll be glad you did.

LEMON & LIME LOVE CAKE

This tangy loaf is known by lots of different names, but Love Cake is particularly appropriate since everyone who tries it finds it impossible to resist.

Makes 1 Loaf

6 tbsp butter, at room temperature, plus extra for greasing
1 1/2 cups all-purpose flour, plus extra for dusting
2 tsp baking powder
1/2 tsp salt
1 1/4 cups sugar
2 eggs, lightly beaten
1/2 cup milk
Grated peel of 1 lemon and juice of 1/2 lemon
Grated peel and juice of one lime

Preheat oven to 325oF. Grease and flour a 9x5in loaf pan. Mix together the flour, baking powder and salt in a large bowl.

Put the butter in another bowl and add 3/4 cup of the sugar. Beat until pale and creamy, then gradually beat in the eggs, adding a little flour if the mixture shows any sign of curdling. Gradually add the remaining four, alternating with the milk, beating well after each addition. Stir in the lemon and lime peel.

Spoon the mixture into the prepared loaf pan and level the surface. Bake 40-50 minutes, until a skewer inserted into the center of the cake comes out clean. Invert the loaf onto a wire rack, then turn it right way up.

Mix the citrus juices with the remaining sugar*. Put a tray underneath the rack and spoon the sugar mixture over the top of the loaf, letting it run down the sides slightly. Allow to cool before slicing.

Taken from 'Pig Out: 60 fab recipes for sweet indulgence'.

*(next time I'll use powdered sugar instead of regular sugar for this as my glaze was slightly gritty and I would prefer it more smooth in texture.)

This one's definitely going into my regular baking repertoire.