A twist on the classic lemon drizzle with exotic fruity flavours from the Paloma cocktail.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 180°C, gas mark 4. Grease a 1kg loaf tin and line the base and sides with baking parchment.
Using a wooden spoon, cream together the butter and sugar for about 4-5 minutes, or use an electric beater, until light and fluffy. Beat in the eggs and half of the grapefruit and lime zest. Add the flour and baking powder, stirring until the mixture is well combined, then add the milk.
Spoon into the prepared tin and bake for 45-50 minutes or until risen, golden and a skewer inserted into the centre comes out clean.
To make the drizzle topping, combine the grapefruit and lime juice together with the tequila and remaining zest. Stir in the granulated sugar, then spoon all over the top of the warm cake. Allow to soak in for 10 minutes before serving warm, or leave to cool completely. This cake will keep for up to 3 days stored in an airtight container.
Typical values per serving when made using specific products in recipe
Energy | 1,232kJ/ 294kcals |
|---|---|
Fat | 12g |
Saturated Fat | 6.9g |
Carbohydrates | 41g |
Sugars | 28g |
Fibre | 0.8g |
Protein | 3.5g |
Salt | 0.4g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
