Thomasina Miers' lemon and lime butter cake recipe is a beautiful, delicious and simple bake
leftover lemon and lime skinPre-heat the oven to 180C/350F/Gas Mark 4. Grease and flour a 24 cm springform tin.
Cream the butter and sugar until the butter is pale, light and fluffy. This is much easier by machine but then again by hand you can get rid of some pent-up energy! Still beating, break in the eggs, one at a time, incorporating them in fully before adding the next ones. Once incorporated, sieve in the flour and baking powder bit by bit, beating in the additions as you go. Finally, fold in the citrus juices, zest and Greek yoghurt.
To make the icing, sieve the icing sugar into a bowl and stir in the juices bit by bit. You want a fairly stiff icing so be careful not to add too much juice! To make the candied peel cut the leftover lemon and lime shells into quarters and scrape away any inside flesh with a small spoon or knife. Once you have removed the flesh, cut the rinds into thin strips and pop them in a small saucepan. Cover them with water, bring to the boil and simmer for a few minutes. Now empty this water, cover with fresh water and repeat. Once you have drained the second batch of water, add a final 250ml of water and add half the sugar.
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