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

Pour in the cream and whisk.

Sift in the dry ingredients and gently whisk them in.

Whisk in the oil and lemon extract.

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.

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

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.

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.

Cool to room temperature before serving.