Lemon and Lime Crumble Cake

My favourite cakes and puddings have to anything citrus.

I love the sweet tangy flavour that they gleave in your mouth!

My hubby also enjoys my crumble cakes so I decided incorporate the two and created this beautiful cake!

Lemon and Lime Crumble Cake

Ingredients

Cake

200g baking spread

200g caster sugar

4 eggs at room temperature

225g self raising flour

Zest and juice of 1 lemon

Zezt and juice of 1 lime

Crumble topping

55g plain flour

30g butter 

20g caster sugar

Filling

Lemon curd

Double cream whipped

Icing sugar

Method

Pre heat oven to 180C

1 - mix the baking spread and caster sugar until creamy and light

2 - add the lemon and lime zest and mix

3 - beat the eggs together and add the lemon and lime juice

4 - gradually add the egg and juice mix along with a little flour to prevent curdling

5 - sift in the flour and mix until evenly combined together

6 - divide the mixture into two cake tins

7 - to make the crumble topping place the butter, flour and caster sugar into a food processor and blitz until you have a breadcrumb consistency

8 - evenly spread the crumble topping over one of the cake mixtures and place in the oven for 30 - 40 minutes or until baked all the way through

9 - once baked remove from the oven and leave to cool for 10 minutes in the tin before removing then finish cooling on a cooling rack

10 - once completely cooled whisk the double cream until thick adding a little icing sugar to sweeten

11 - level off the bottom half of the cake and spread with lemon curd the amount you use can be adjusted to taste I used 3 desert spoons because I love the added tang it gives! 

12 - spread the whipped double cream over the lemon curd and place the crumble topped cake on the top

This cake is a delicious citrus treat that I cannot wait to bake again! 

Enjoy x