1) Preheat oven to 180C/160C fan oven/gas mark 4

2) Grease and line a loaf tin with baking paper

3) Cream the butter and 175g sugar together until light and creamy

4) Add the eggs one at a time, beating well after each addition and add 1 tbsp of flour with the last egg

5) Fold in the milk and the rest of the flour followed by the zest from the lemon and the lime

6) Spoon into your prepared tin and cook for about 55 mins or until skewer inserted into the centre comes out clean

7) While the cake is baking prepare the syrup. Mix the lemon and lime juice with the sugar. Leave in a warm place stirring every so often         to dissolve the sugar

8) When the cake is cooked immediately prick it in several places and spoon over the syrup.  Leave to cool