Easy lime drizzle cake - Ellas Better Bakes

Alter quantities (metric only) 10 slices

180 g self raising flour (1 Cup and 4 tablespoons) or use plain/AP flour and add add 2 teaspoons of baking powder in total
½ teaspoon baking powder
pinch of salt
80 g unsalted butter softened (⅓ Cup)
225 g caster (superfine) sugar (1 Cup)
90 ml natural or Greek yoghurt (6 level tablespoons for just over ⅓ Cup)
2-3 teaspoon lime zest (roughly 3 limes)
1 tablespoon lime juice (roughly juice of 1 lime)
3 large eggs at room temperature (US = extra large)

Set your oven to 350°F/180°C/160°C Fan/Gas mark 4
Line the base of your loaf tin with greaseproof paper and grease the exposed ends of the tin.
Sift together your flour, baking powder and salt.
Using the paddle attachment for your stand mixer or beaters for your hand mixer, beat your butter a few times to ensure nice and soft.
Add your caster sugar and beat in until a dry paste is formed.
Mix together your yoghurt, zest and lime juice and then add it all to your beaten butter and sugar, beat a few times until just combined and wipe your bowl down with your spatula intermittently to ensure everything is equally mixed.
Add one egg and a heaped dessertspoonful of your sifted flour mixture and beat on a low setting until combined.
Repeat twice more until the eggs are all mixed in.
Lightly beat in the remaining flour until just combined again wiping down with your spatula to ensure all of the batter is mixed in.
Give the mixture a fast beat on medium-high for 10 seconds and no more. It should be mixed and look silky when ready,
Pour the mixture into your prepared tin and level out.
Place in the centre of your oven and bake for 35-40 minutes, until golden on top and skewer inserted into the centre comes out clean.

10 minutes before your cake is due to come out of your oven make your lime syrup.
Add your water and sugar to a small saucepan and mix thoroughly whilst heating on a gentle heat until all of the sugar has dissolved.
Mix in your lime juice.
As soon as your cake is out of the oven, use a skewer to prick holes all over.
Leaving your cake in the tin pour over your syrup.
Allow to soak in for 20 minutes then remove the cake from the tin and place on a cooling rack.

Once your cake has completely cooled make your icing.
Mix together your sifted icing (confectioner's) sugar and lime juice until fully combined. If too runny add in some more icing sugar.
Hold a dessert spoon full of icing over the centre of the cake and allow to naturally drizzle over the cake and drip down the sides,

Key tips:

Don't overbeat your mixture, it will take some of the air out.

Storage:

This cake will keep for 2-3 days in an airtight container

Place on kitchen paper as it is quite moist.