Last Updated on 23/02/2022 by Adina
Learn how to make a super moist lime drizzle cake - it's an easy lime cake that your children will love!
A simple lime drizzle cake soaked in a sweet and tangy lime glaze. It may sound basic, but the result is anything but plain. This incredibly moist loaf cake is packed with bright lime flavor, and you'll enjoy every slice!
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What is a drizzle cake?
This lime drizzle cake is a twist on the classic British lemon drizzle, traditionally served as a tray bake. After trying the original many times, I decided to switch things up with limes, which turned out amazing! I've made it four more times since baking it a couple of months ago.
Not only does it taste incredible, but it’s also a hit at potlucks or birthday parties. I baked it for my son's party; it was the first cake to disappear! Moist, fresh, with a perfect crumb, it’s easy to make, budget-friendly, and can be eaten without a plate or fork. What's not to love?
Check out more drizzle cakes: The Best Carrot Coconut Cake, Lemon Drizzle Cake, or Orange Drizzle Cake.
Recipe ingredients
This is a simple sponge cake. You will not need anything fancy for it, just the limes, if they count as fancy.
- Butter – use unsalted butter
- Granulated sugar
- Eggs
- All-purpose flour
- Baking powder
- Powdered sugar for the drizzle
Limes: Depending on their size, you'll need 3-4 limes. This should give you a scant cup (100 ml) of juice and the zest of 2 limes. If you have more lime, try something savory, too, such as this amazing Sticky Honey Lime Chicken.
See the recipe card for full information on ingredients and quantities.
Baking tin
I usually bake this cake in a regular loaf tin, about 12x5 inches/ 30x12 cm. When I needed two cakes for the photos, I also used a silicone loaf pan. While the silicone form works fine, the cake tends to lose its shape a bit - it comes out flatter and wider in the middle and doesn’t look as neat as one baked in a regular tin. That said, the taste is just as amazing, so the choice is yours!
How to prepare the loaf tin
If you're using a regular loaf tin, prepare it first to prevent the cake from sticking:
- Butter the loaf tin thoroughly.
- Sprinkle about 1 scant tablespoon of flour inside.
- Shake the tin to spread the flour evenly. Do this over the sink to avoid a mess on your counter or floor. Turn the tin upside down over the sink and gently tap the back and sides to remove any excess flour.
Try more loaf cakes, such as White Chocolate and Raspberry Loaf Cake or Peach Cobbler Bread.
How to make lime drizzle cake?
Preparations:
- Take the butter out of the fridge a few hours before baking so that it has time to soften.
- Prepare the baking tin.
- Zest the limes. Zest one by cutting the green skin very thinly and then cutting these pieces into very fine strips. You will need these for decorating. 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 a scant ½ cup/ 100 ml of juice. Set aside.
Make the batter:
Step #1: Beat the soft butter and the sugar until light and fluffy.
Step #2: Add the eggs to the batter, one by one, mixing well in between.
Step #3: Sift in the flour and the baking powder, add the finely grated zest, and mix until combined.
Step #4: Bake for 60-65 minutes. Leave the cake to rest in the pan for 10 minutes.
Step #5: Make the drizzle in the meantime. Sieve the powdered sugar into a small bowl. Add the lime juice and stir well.
Step #6: Prick the cake with a skewer, pour the drizzle over it, and let it cool completely in the tin. Turn it onto a platter, dust it with sugar, and garnish it with lime strips.
Good to know!
Measure the ingredients using a digital kitchen scale (the Amazon link opens in a new tab) when baking; it guarantees the best results.
Limes: Since you'll need both the zest and juice of the limes, buying organic ones is best. However, that's not always possible, depending on where you live. When I find organic limes, I buy them, especially if I'm using the zest. If not, I wash the limes with dish soap and hot water, then dry them well with a clean towel.
Storage
Store the lime drizzle cake at room temperature for 1-2 days.
Refrigerate it in an airtight container for 4-5 days.
Freeze it for up to 3 months and defrost it in the fridge.
Lime Drizzle Cake
Equipment
- Loaf pan about 12 x5 inches/ 30x12 cm
Ingredients
- 250 g unsalted butter 1 cup, Note 1
- 200 g sugar 7 oz/ 1 cup
- 5 eggs large
- 3-4 limes depending on size, Note 2
- 250 g all-purpose flour 9 oz/ 2 cups
- 2 teaspoons baking powder
- 100 g icing sugar 1 cup
Instructions
Preparations:
- Butter: Take it out of the fridge a few hours before baking so that it has time to soften.250 g unsalted butter/ 9 oz/ 1 cup
- Preheat the oven to 360°F/ 180°C.
- Prepare a loaf cake pan: Butter it all over, sprinkle with a little flour and shake the tin to distribute the flour all over the tin. Turn the tin upside over the sink and pat it on the back and the sides to remove the excess flour. Set aside.
- 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.Zest the second lime by grating the green skin on the fine grater. Set aside.
- Juice the limes; you will need a scant ½ cup/ 100 ml lime juice. Set aside.
Batter:
- Wet ingredients: Beat the soft butter and the sugar until light and fluffy, about 5 minutes. Add the eggs to the batter, one by one, mixing well in between.butter + 200 g sugar/ 7 oz/ 1 cup + 5 eggs
- Add dry ingredients: Sift in the flour and the baking powder, add the finely grated lime zest and mix until combined.250 g all-purpose flour/ 9 oz/ 2 cups + 2 teaspoons baking powder
- Bake: Transfer 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.
Drizzle:
- Combine: Sieve the icing sugar into a small bowl. Add the lime juice and stir well.100 g icing sugar/ 1 cup
- Drizzle the cake: Prick the lime loaf cake with a skewer (or toothpick) all over. Pour the lime drizzle all over.
- Let cool completely in the tin.
- Decorate: Turn the cake onto a serving platter, sprinkle with icing sugar, and top with the reserved lime strips.
Notes
- Measure the ingredients using a digital kitchen scale (the Amazon link opens in a new tab) when baking; it guarantees the best results.
- Limes: You will need enough limes to make scant ½ cup/ 100 ml lime juice. However, you will only need the zest of 2 limes, one for the batter and one for decorating the cake.
Margaret says
Love this recipe and have got lots of compliments after friends have tried it
Adina says
I am glad to hear it, Margaret. Thank you.
marie johson says
Lime Drizzle Cake recipe, combining the tropical flavours of coconut and lime to create a dessert which titilates the tastebuds. Thanks for sharing.
angiesrecipes says
Beautiful! The crumb is just perfect.