Lime Drizzle Cake

Last Updated on 04/10/2019 by Adina

Super moist lime drizzle cake. Learn how to make an easy lime cake that your children will love!

LIME DRIZZLE CAKE

Nothing but a simple sponge cake soaked with a sweet and tangy lime drizzle.

Sounds pretty plain and simple (and it is simple), but the results are more than that. Nothing plain, but an amazingly moist lime loaf cake, which really tastes of limes. You will love every slice of this lime drizzle cake.

What is a drizzle cake?

A drizzle cake is a classic British cake. The original drizzle cake is made with lemons and it is often in the form of a tray bake or traybake, there is no real consent on how to spell that…

As we had the original lemon drizzle tray bake lots of times, I thought it was time to try another version. Well, actually the main reason I’ve made this lime drizzle cake was that I happened to have lots of limes in the fridge.

They were on sale, so I got many of them. After making the sticky honey lime chicken thighs, I still had plenty left and I wanted to bake a cake anyway. So I made the lime drizzle cake instead of the lemon drizzle cake.

And it was so good!!! Although I baked the lime loaf cake only a couple of months ago for the first time, I did bake the cake 4 times more ever since.

Not only it tastes amazing and everybody just loves it, but the lime drizzle cake also makes such a great cake to take to a potluck or a great cake to serve to a child’s birthday party. As a matter of fact, I did bake the lime loaf cake for my son’s birthday party and it was gone faster than any other cake on the table.

The lime drizzle cake is moist, tastes fresh and delicious, has a perfect crumb, you will not need a plate and a fork to eat it, it is super easy and quick to make, it is cheap… only good things to say about it!

You should definitely bake this wonderful lime loaf cake.

INGREDIENTS FOR LIME LOAF CAKE

Well, as this lime drizzle cake is a simple sponge cake, you will not need anything fancy for it, just the limes, if they count as being fancy.

• Butter – use unsalted butter
• Granulated sugar
• Eggs
• All-purpose flour
• Baking powder
• Icing sugar for the drizzle

Limes:

• As you will need both zest and juice of the limes, best thing would be to buy organic limes. However, that is not always achievable (at least not where I live).
• When I find organic limes, I do buy them, especially if I know that I will use the zest. If I don’t find them, I wash the limes with dish soap and hot water and dry them very well with a clean towel.
• You will need 3-4 limes, depending on their size. Enough for you to have 100 ml/ 3.4 fl.oz/scant ½ cup lime juice. And the zest of only 2 of the limes.

HOW TO MAKE LIME DRIZZLE CAKE?

Baking tin:

• I usually bake the lime drizzle cake in a regular loaf tin, of about 30×12 cm/ 12 x5 inches.
• As I needed two cakes when I took the pictures, I baked one of the cakes in a silicon loaf form as well.
• While I absolutely love using my bundt cake silicone baking mold, I am not that keen on using the silicon loaf cake form. It works perfectly when it comes to baking, you don’t have to butter and flour it and the cake comes out of the form very easily.
• But the cake always loses its shape, it is flatter and wider in the middle and doesn’t look as pretty as a cake baked in a regular tin.
• That being said, the taste is just as good as ever. So the choice is yours.

How to prepare the loaf tin:

• If using a regular loaf tin, you will have to prepare it before you start baking, to make sure that the lime drizzle cake won’t stick to it.
• Butter the loaf tin very well.
• Sprinkle about 1 scant tablespoon of flour in the tin.
• Shake the loaf tin in order to spread the flour all over.
• Do that over a sink, so that no flour will end up on your working surface or on the floor.
• Turn the tin upside down over the skin and pat it gently on the back and sides to remove the excess flour.

Preparations:

• Make sure you take the butter out of the fridge a few hours before baking, so that it will have time to soften.
• Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.
• Butter and flour the loaf tin as described above.
• Zest the limes. Zest one lime by cutting the green skin very thinly and then cutting these pieces into very fine strips.
• You will need these for decorating the lime drizzle cake. Set aside.
• Zest the second lime by grating the green skin on the fine grater. Only the green parts, the white ones are bitter. Set aside.
• Juice enough limes to have 100 ml/ 3.4 fl.oz/scant ½ cup lime juice. Set aside.

Make the batter:

• Beat together the soft butter and the sugar until light and fluffy.
• Add the eggs to the batter, one by one, mixing well in between.
• Sift in the flour and the baking powder, add the finely grated zest and mix until combined.
• Turn the batter into the prepared tin.
• Bake for 60-65 minutes or until a skewer inserted in the middle of the cake comes out clean.
• Leave the cake to rest in the pan for 10 minutes.
• Make the lime drizzle in the meantime.
• Prick the lime loaf cake with a skewer (or toothpick) all over.
• Pour the lime drizzle all over.
• Let cool completely in the tin.
• Turn the cake onto a serving platter, sprinkle with icing sugar and top with the reserved lime strips.

How to make the lime drizzle?

• Sieve the icing sugar into a small bowl.
• Add the lime juice and stir well.

MORE MOIST CAKES?

Moist Polenta Orange Cake
The Best Carrot Coconut Cake
Rhubarb Loaf Cake with Blackberries
Fresh Cherry Loaf Cake
Moist Chocolate Cake

PIN IT FOR LATER!

Lime Drizzle Cake

Yield: 14-16

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Super moist lime drizzle cake. Learn how to make an easy lime cake that your children will love!

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Ingredients

• 250 g/ 8.8 oz/ 1 cup unsalted butter
• 200 g/ 7 oz/ 1 cup sugar
• 5 eggs (medium Germany, large US)
• 3-4 limes, depending on size (See note)
• 250 g/ 8.8 oz/ 2 cups all-purpose flour
• 2 teaspoons baking powder
• 100 g/ 3.4 fl.oz/ 1 cup icing sugar

Instructions

Preparations:

1. Make sure to take the butter out of the fridge a few hours before baking, so that is has time to soften.
2. Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.
3. Prepare a loaf cake tin of about 30x12 cm/ 12 x5 inches. Butter it all over, sprinkle with a little flour and shake the tin to distribute the flour all over the tin.
4. Turn the tin upside over the sink and pat it on the back and the sides to remove the excess flour. Set aside.
5. Zest 2 of the limes. Zest one lime by cutting the green skin very thinly and then cutting these pieces into very fine strips. You will need these for decorating the lime drizzle cake. Set aside.
6. Zest the second lime by grating the green skin on the fine grater. Set aside.
   Juice the limes, you will need 100 ml/3.4 fl.oz/scant ½ cup lime juice. Set aside.

Batter:

1. Beat together the soft butter and the sugar until light and fluffy, about 5 minutes.
2. Add the eggs to the batter, one by one, mixing well in between.
   Sift in the flour and the baking powder, then add the finely grated lime zest and mix until combined.
3. Turn the batter into the prepared tin. Bake for 60-65 minutes or until a skewer inserted in the middle of the cake comes out clean.
4. Leave the cake to rest in the pan for 10 minutes.
5. Make the lime drizzle in the meantime.
6. Prick the lime loaf cake with a skewer (or toothpick) all over.
7. Pour the lime drizzle all over.
8. Let cool completely in the tin.
9. Turn the cake onto a serving platter, sprinkle with icing sugar and top with the reserved lime strips.

Drizzle:

1. Sieve the icing sugar into a small bowl.
2. Add the lime juice and stir well.

Notes

Enough limes to get 100 ml/3.4 fl.oz/scant ½ cup lime juice. You will only need the zest of 2 limes, one for the batter, one for decorating the cake.

Nutrition Information:

Yield: 16 Serving Size: 1 slice
Amount Per Serving: Calories: 269Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 92mgSodium: 86mgCarbohydrates: 33gFiber: 1gSugar: 19gProtein: 4g

Nutritional information is not always accurate.