This is a delicious tangy alternative to lemon cake. Rachael made this for our coffee group. We new mums luuuuurve baking, especially other people's!

Ingredients:

For the cake

170g butter, at room temperature

140g caster sugar

3 eggs

140g self-raising flour

finely grated zest of & juice of 2 limes

for the syrup

finely grated zest & juice of 2 limes

60g caster sugar

Method;

Preheat oven to 180 degrees C.  Grease a 22x12cm loaf tin, then line the bottom with greaseproof paper.

Beat together the butter & sugar until pale & creamy.  Beat in the eggs one at a time.  Sift the flour over the top & fold in, then stir in the lime zest & juice.  Spoon the mixture into the prepared tin & spread out evenly, using the back of the spoon.

Bake for about 50 mins until golden brown & a skewer inserted in the centre comes out clean.  Leave the cake in the tin for about 5 mins, then transfer to a wire rack to cool completely.

Meanwhile, make the syrup.  Put the lime zest & juice in a pan with the sugar, then heat gently, stirring, until the sugar has dissolved completely.  Bring to a boil & cook for 1 min.  Remove from the heat & cool slightly until the syrup starts to thicken.  Pour over the warm cake & leave to stand for at least 30 mins before serving.