Step 1

In a bowl, massage the lemon and lime zest into the sugar, then add the eggs and whisk for 3 minutes.

Step 2

Pour in the cream and whisk.

Step 3

Sift in the dry ingredients and gently whisk them in.

Step 4

Whisk in the oil and lemon extract.

Step 5

Pour the mixture into a greased and floured 2lb loaf tin. Pipe a thin line of butter down the centre and bake at 160C (non fan assisted) for 65 minutes or until a skewer comes out clean.

Step 6

While the cake bakes, boil the syrup ingredients together and set aside.

Step 7

Once the cake has baked, remove it from the tin and soak it with the syrup. Wrap the cake tightly in cling film and chill it overnight.

Step 8

The next day, whisk the lemon juice into the icing sugar - just enough until it resembles runny honey. Paint this all over the cake then bake it at 160C for 3 minutes.

Step 9

Cool to room temperature before serving.