Lemon and Lime Loaf with Crunchy Topping

Last week when we returned from our big adventure up the coast, we were welcomed with a citrus bounty from my neighbour’s family property. There were outsize lemons, lovely limes and some awesome oranges.

I asked the good people of Facebook what I should make with my citrus haul and there were some cracking ideas like freezing the juice in ice cube trays, and making all kinds of deliciousness from citrus tart to Limoncello to lemon butter and marmalade. The possibilities were endless but I’m a creature of habit, so of course I made a cake.

But not any ordinary cake, oh no! This loaf cake is a real box ticker. The lemon and lime are balanced perfectly, the yoghurt gives it some value added moisture and the zest and juices of the fruit give it some value added zing. As for the crunchy topping, well, it’s just the tops!

I took this to my friend Belinda when I met her at one of her recent hospital visits. Her mum tried a slice of the cake first and then I noticed she promptly squirrelled the remaining slices in her bag before anyone noticed. Of course, I noticed but I didn’t say anything because I know that this cake is too good to share!

So tell me, when life gives you lemons (and limes for that matter,) what do you like to make?

Ingredients

FOR THE LEMON AND LIME LOAF
125g butter, at room temperature
225 g raw sugar
Zest of 1 lemon, grated
Zest of 1 lime, grated
3 eggs
4 heaped teaspoons natural yoghurt
1 tablespoon lemon juice
1 tablespoon lime juice
200 g self raising flour

FOR THE CRUNCHY TOPPING
50g lemon/lime juice
100 g raw sugar

How to – Traditional

1. Grease and line a 30cm loaf tin with baking paper. Preheat oven to 180C/160C fan-forced.
2. Beat the butter in a mixing bowl with a hand mixer until it is soft. Add the zest (but keep the fruit, you’ll need the juice later.)
3. Continue beating and while doing so gradually add the caster sugar.
4. Add in the eggs one at a time, beating well after each addition.
5. Using a spatula, fold in the flour, making sure you reach right to the bottom to combine it fully. Finally, gently mix in the yoghurt.
6. Pour into prepared cake tin and bake for about 40-45 minutes until a skewer inserted, comes out clean. Allow to cool in tin for 10 minutes.
7. To make the crunchy topping, gently stir together the raw sugar and citrus juices.
8. Remove cake from tin and pour over the crunchy topping. The juice will sink into the cake and the sugar will form a crunchy topping.
9. Allow to cool before serving.

How to – Thermomix

1. Grease and line a 30cm loaf tin with baking paper. Preheat oven to 180C/160C fan-forced.
2. Place sugar and butter to TM bowl and mix for 15 seconds on speed 5. Scrape down sides and base of bowl and mix for another 15 seconds on speed 5.
3. With the blades running on speed 3, add the eggs one at a time, through the hole in the lid, this should take about 45 seconds.
4. Add the lemon and lime zest and juice, the yoghurt and mix for 10 seconds on speed 6.
5. Add the flour and mix on interval speed for about 12 seconds. If it’s not quite mixed, scrape down and mix for a couple of seconds more on interval speed.
6. Pour into prepared cake tin and bake for about 40-45 minutes until a skewer inserted, comes out clean. Allow to cool in tin for 10 minutes.
7. To make the crunchy topping, gently stir together the raw sugar and citrus juices in a small bowl. If you want to make the crunchy topping in the Thermomix, simply place sugar and juice in TM bowl and mix for 1 second on speed 4. (Do not dissolve the sugar)
8. Remove cake from tin and pour over the crunchy topping. The juice will sink into the cake and the sugar will form a crunchy topping.
9. Allow to cool before serving.