Fresh, zesty, and oh-so-simple, this delicious golden cake is fabulous served with a cup of afternoon tea. It’s also the perfect treat to go in a lunchbox or picnic basket.

Ingredients: (Serves 8)

For the cake:

• 170 g/6 oz butter, at room temperature
• 140 g/5 oz caster sugar
• 3 eggs
• 140 g/5 oz self-raising flour
• FInely grated zest and juice of 2 limes

For the syrup:

• Finely grated zest and juice of 2 limes
• 60 g/2 oz caster sugar

Method:

Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease a 22 x 12-cm/8½ x 4½-inch loaf tin, then line the bottom with greaseproof paper.

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

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

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