Lemon, lime, and poppy seed cake

Special equipment • electric mixer • 8½ x 4½ x 2½in (21 x 11 x 6cm) loaf pan

SERVES 8–10

12 tbsp (1½ sticks) butter, at room temperature

1 cup granulated sugar

3 large eggs, lightly beaten

finely grated zest of 1 lemon

finely grated zest of 1 lime

2 tbsp fresh lemon juice

1 2/3 cups self-rising flour

2 tbsp poppy seeds

1 tbsp fresh lime juice

1 cup confectioners’ (powdered) sugar

Method:

1 Preheat the oven to 350°F (180°C). Line the bottom and sides of an 8½ x 4½ x 2½in (21 x 11 x 6cm) loaf pan with parchment paper. In a large bowl, beat the butter and granulated sugar with an electric mixer until light and fluffy. Gradually beat in the eggs until blended. Fold in the lemon zest, lime zest, and 1 tablespoon of the lemon juice. Sift in the flour, then fold into the batter with the poppy seeds.

2 Scrape into the prepared pan and smooth the top. Bake for 1 hour or until risen, golden, and firm to the touch. Let cool in the pan for 5 minutes, then unmold onto a wire rack and leave to cool completely.

3 Mix the remaining lemon juice with the lime juice in a saucepan. Sift in the confectioners’ sugar and whisk to make a runny glaze. Place parchment paper under the rack to catch the drips, then spoon the warm glaze over the cake, letting it drizzle down the sides. Leave to set before serving.

Lemon, lime, and poppy seed cake