It is so simple to make this lime drizzle cake and it tastes like the best tangy sweets you've ever had...in cake form! Move over lemon drizzle you’ve got some tea time competition.
This lime drizzle recipe is so simple, you can definitely get the kids involved. And you'll only need store cupboard and fridge ingredients. It's all brought to life with juicy, zesty limes.
To start, you'll make the batter in a single bowl, adding lime juice and zest.
Then, once it's baked, you'll also stir lime into the gorgeously zesty lime syrup that soaks into the top of the sponge to create this luscious lime drizzle cake.
Is your mouth watering yet? Here's how to make this luscious lime drizzle cake.
Ingredients
For the sponge
- 170 g (1 + ½ cups) slightly salted butter softened
- 170 g (⅔ + ¼ cups) white caster sugar (superfine)
- 2 medium free range eggs
- 170 g (1 + ¼ cups) white self raising flour (self rising flour)
- 2 limes zest and juice (see notes)
For the lime drizzle
- 3 limes juice of all 3, zest of 2
- 6 tbsp icing sugar (powdered sugar)
Equipment
- 18cm (7 inch) round loose bottomed or springform cake tin
- Small heatproof bowl
Instructions
Grease and line the base and sides of your 18cm (7 inch) round loose bottomed or springform cake tin before you start so that it's ready to go when you need it.
Make the lime sponge batter
Preheat the oven to 180C (160C fan).
To make cake batter, start by placing the caster sugar and softened butter in a large mixing bowl.
Beat with an electric whisk or by hand until pale and fluffy.
Add the two eggs.
Beat again until combined.
Add the self-raising flour.
Fold through with a wooden spoon or silicone spatula - I prefer to use a spatula and it makes it easy to scrape the bottom of the bowl and make sure nothing is missed.
Add the juice and zest of two limes. Note: My limes weighed about 55-65g (about 2 ounces) each and yielded 20-25ml (3/4 fl oz) juice per lime. If yours are bigger or smaller, adjust accordingly.
Gently fold through to combine.
Spoon the batter into your prepared cake tin and level off.
Bake for about 25 minutes or until firm all the way across. Check that it's cooked through by pushing a skewer all the way into the centre - it should come out clean.
Make the lime drizzle
You can make your lime drizzle icing towards the end of the sponge's baking time.
Start by putting the zest of 2 limes and juice of 3 limes into a small, microwave safe bowl. Remember again that my limes may vary in size to yours and adjust accordingly.
Add the icing sugar.
Gently mixing together until there are no lumps.
Place the bowl in the microwave for 60 seconds on full power.
Carefully remove the bowl from the microwave - it will be very hot. The syrup should change from opaque to translucent and be slightly thickened. If it's not, give it another 30 seconds. If you don't have a microwave you can do this on the stovetop.
Bring your lime drizzle cake together
When your cake comes out of the oven, give it 5-10 minutes to cool a little, then prick it all over with a skewer, going almost to the bottom each time.
Pour the hot lime drizzle syrup over the cake and allow it to sink in.
Sit your lime drizzle cake on a wire rack and leave it to cool completely in its tin before removing and serving.
Enjoy your gorgeously zesty lime drizzle cake, with a sticky, sweet and sour top.
Pointers, tricks and troubleshooting tips for the perfect lime drizzle cake
Is lime drizzle cake easy to make?
This lime drizzle cake is really easy to make.
For the easy batter, you'll cream butter and sugar together, then beat in eggs. Next, you'll fold in self-raising flour, then stir in that all important lime juice and zest and it's ready to bake!
When your lime sponge comes out of the oven, you'll make a simple lime drizzle syrup using lime zest and juice mixed with sugar. A quick blast in the microwave and you'll have a tangy syrup ready to drizzle over your cake. Easy peasy!
Will I need any special equipment for this recipe?
You should be able to find everything you need to make this lime drizzle cake in the average kitchen.
You’ll need weighing scales and measuring spoons, a bowl and a small bowl (for the syrup), and a wooden spoon or spatula. An electric whisk will make beating the butter and sugar together a bit quicker and easier, but you don’t need to use one.
You'll need something to zest and juice your limes. If you don’t have one. You could use a fork to help get the juice from your limes and use the fine side of a cheese grater for the zest.
When you're ready to bake your cake batter, you’ll need a loose bottom cake tin, wire rack for cooling and a skewer to test the cake as well as make holes in it for the syrup to soak in.
What type of limes should I use?
There are actually lots of different kinds of limes around the world that are all part of the citrus family but with slightly different flavours and characteristics. The most widely available limes are a hybrid kind, which is what I’m using in this recipe.
If you have different limes more readily available, such as kaffir or key lime, then go ahead and use your favourites. Follow the notes in the recipe for the size and amount of juice you need as each lime will give slightly more or less juice than my limes.
How can I tell if limes have gone off?
Always practice good food hygiene to make sure your food is safe to eat. When limes go bad, they will start to dry out and discolour, and the flesh inside might look brown instead of pale green. They may also start to go mouldy, which is a sure sign they are past being safe to eat.
Limes can be stored at room temperature in the fruit bowl for a week to 10 days, but if you want to keep your limes for longer then pop them in the fridge where they will keep for up to a month.
Once a lime has been cut, you can save the unused part by wrapping it tightly to cover the cut side and keep in the fridge. Be sure to use within 3 days.
Is lime drizzle cake suitable for vegetarians?
Yes, this luscious lime drizzle cake is totally vegetarian as it contains no meat, poultry or fish products.
Is lime drizzle cake suitable for vegans?
The ingredients for this recipe include chicken eggs and dairy butter so if followed as directed, it's not suitable for vegans.
That said, you can easily switch the butter and eggs for plant based alternatives if you want to try to make it 100% plant-based.
Note: I haven’t tested a vegan version of this lime drizzle so let me know how you get on!
Instead of butter, you could simply use vegan butter, or plant-based margarine - aim for one with an 80% fat content so that it performs similarly to butter.
You’ll need an egg replacement too, so you might want to give one of these options a go (each = 1 egg, so multiply as needed for any given recipe).
- 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
- 3 tablespoons of applesauce (bear in mind this will add sweetness).
Is lime drizzle cake gluten-free?
For this recipe, I use wheat-based self-raising flour so as it is, this recipe is not gluten-free.
I haven’t tried making this recipe with gluten-free flour yet but you could certainly give it a go.
I always recommend using a good quality brand, which will usually be made from a blend of different flours such as rice flour, and oat flour, raising agents, of course, and usually a binding agent such as xanthan gum.
If you're making this cake for someone who must follow a gluten-free diet, be sure to carefully check the labels on everything you use.
Is lime drizzle cake safe to eat while pregnant?
There is nothing in this recipe that should pose a risk to a pregnant woman as long as the ingredients are in good condition and the cake is prepared safely and hygienically.
Advice regarding egg safety and pregnancy varies from country to country so please double-check information local to you. As the eggs in this recipe are thoroughly cooked in the cake they wouldn’t usually be a problem.
A Mummy Too does not offer medical advice please speak to a health professional if you have any questions.
What goes well with lime drizzle cake?
I love this zesty lime drizzle cake just on its own, but it's also perfect with a good cup of tea.
As it's very tangy and zesty, it's also beautifully offset by a mild vanilla ice cream.
Can I make lime drizzle cake dairy-free?
The only dairy in this cake is in the butter, so if you need to make this cake dairy-free then you could try using a dairy-free alternative.
I haven’t tried making this recipe dairy-free yet but I recommend using a plant-based butter alternative with a high-fat content so that it behaves similarly to butter.
I haven’t got icing sugar, can I use caster sugar?
The icing sugar in this syrup works really well because it is fine, so it easily dissolves in the lime juice.
That said, if you don’t have icing sugar then caster sugar will work just fine. Make sure to give it a really good stir and keep stirring until all the sugar particles have dissolved. This might take a minute but the microwaving should really help.
You want your finished syrup to granule-free, slightly thick and translucent.
How do you get the most juice out of a lime?
Sometimes limes can be quite hard and not very keen to give up their juice.
If your limes are particularly hard before you zest or cut them in half, then roll them over the worktop, pressing down firmly as you roll.
This will pop some of the little juice pods inside (known as vesicles or citrus kernels) making it much easier to juice your lime.
One you start juicing, you can push a fork into the cut end and give it a couple of twists to help release even more juice.
Another trick used by cocktail makers in to cut your lime in half and then into quarters, so you have eight little pieces in all. These tiny pieces can be more easily squeezed and squashed that a big piece of lime.
Remember to zest before juicing, it’s much harder to zest a squashed lime half than a plump whole one!
How should I store this lime drizzle cake?
Once your luscious lime drizzle cake has cooled you can store it in a sealed container. There's no need to keep it in the fridge, just make sure it's in a cool spot out of direct sunlight. In a cool cupboard or in the pantry will work perfectly.
How long does this lime drizzle cake keep?
This lime drizzle will keep for 3-4 days. As there is quite a lot of moisture in the cake, I find it is best enjoyed on the first day or two after baking.
Can I leave lime drizzle cake out on the counter?
You can leave this cake out on the counter for an hour or so for serving but make sure to put any leftovers in a sealed container as soon as you can. This will help the cake stay fresher for longer.
Can I make this lime drizzle cake ahead?
Yes, I do find drizzle cakes are best served as fresh as you can, but that said they do also need cooling time, so you could make this lime drizzle the day before and store in a sealed container until you’re ready to serve.
You'll notice in the instructions that I recommend pouring the drizzle on the cake while it's still hot. You could try saving the drizzle stage until the next day, if you like, but it might not sink as deeply into the sponge.
Can I keep this lime drizzle cake in the refrigerator?
There’s no need to take up space in the fridge with this cake as it will be just fine in the cupboard as long as it's in a sealed container.
You can, of course, store your lime drizzle cake in the fridge, if you like, but I find the texture and taste is better at room temperature.
Can I freeze this lime drizzle cake?
Yes, this lime drizzle cake freezes well and can be kept in the freezer for up to 3 months.
Once the cake has cooled and all the syrup has soaked in leaving just a stick top, wrap the cake well and place in a snug container to help protect it from freezer burn.
Keep in mind that once the cake has thawed, it will need to be eaten within 24 hours, so you might like to cut your cake into slices before freezing so that you can thaw what you need.
What is the best way to defrost this lime drizzle cake?
I find it best to simply defrost this lime drizzle cake in the fridge overnight. Remove all the layers of wrapping and pop your cake on a plate to thaw out in the fridge.
As this cake is quite moist from all the syrup it might be a little sticky once it's thawed, but I think that's rather delightful.
Remember, you can’t re-freeze the cake after it’s been thawed, and it will need to be eaten within 24 hours of defrosting.
Can I make this lime drizzle cake in a different quantity?
Yes, if you’d like to make more or less of this lime drizzle cake you can. You might need to use a different size tin.
Head down to the recipe card below where you’ll see the number of servings is set to 12, and I’m using an 18cm (7inch) round tin. Simply click on the number of servings and a little slider will appear that you can adjust to get the number of servings you want to make. All the ingredients will update automatically.
Bear in mind that changing the size of the tin or the amount of batter may change the cooking time. It's best to keep an eye on your cake closely in this case, and be sure to push a skewer into the centre when you think it's done to make sure your cake is cooked all the way through.
Can I make lime drizzle cakes in individual portions?
I've only tested this recipe as one big cake, but I'm certain you could use a muffin tray and cupcake cases to divide the batter into individual cakes.
Keep in mind as these cakes are smaller they will bake quicker so check on them after 10 minutes, and they should be done in about 15 minutes.
The batter should make about 8 cupcakes. Aim to fill each case leaving about 1cm (1/2inch) space at the top.
If you'd like more help figuring out how to make these into cupcakes, take a look at my lemon drizzle cupcakes recipe.
Can I make this recipe in a different tin/tray?
If you don’t have an 18cm (7inch) tin, you can adjust the number of servings to get the right amount of ingredients in the correct ratio for your tin size.
- 15cm (6inch) tin set to 9 slices
- 20cm (8inch) tin set to 16 slices
- 23cm (9inch) tin set to 20 slices
Some of these will give you decimal places for the ingredients so round up or down if you need to.
Bear in mind that changing the size of the tin or the amount of batter may change the cooking time. It's best to keep an eye on your cake closely in this case, and be sure to push a skewer into the centre when you think it's done to make sure your cake is cooked all the way through.
Can I make this lime drizzle cake in a stand mixer such as a KitchenAid or Kenwood Mixer?
Yes it you like, you can use a stand mixer like a KitchenAid to make the cake batter.
Start by measuring out the sugar into the bowl, and then add the butter. Mix on slow and gradually increase the speed, beating until pale and fluffy. Now you can add the eggs, beating again until the eggs are mixed in.
I find it easier to fold the flour through by hand but you can use the stand mixer with a paddle attachment on low for this step if you like, using just short bursts until the batter is just combined. You might need to scrape down the sides with a spatula to make sure everything is combined.
Finally, fold through the lime juice and zest. It's a good idea to do this by hand so that you can have a final proper stir and make sure none of the mixture is stuck to the bottom of the bowl.
How can I make sure this lime drizzle cake is perfectly cooked?
This lime drizzle takes about 25 minutes to cook in the oven at 180C (160C fan).
You’ll know the cake is done when it looks golden brown on top, feels firm to the touch if you gently press the centre, and a metal skewer pushed into the centre comes out clean.
Why did my lime drizzle cake turn out burnt?
If your cake burned, it's possible that your oven was too hot, or the cake was left in too long. If you have a fan oven, make sure to set the temperature to the lower measure of 160C.
It’s always a good idea to set a time when your cake goes in the oven so you know when it should be ready to take out.
If you find bakes are often burning in your oven then try setting the temperature 10-20C lower than the recipe advises next time. The temperature dial on some ovens isn’t always very accurate, so it might just be that your oven runs a bit hot.
When baking, it's also a good idea to try and use the very middle of the oven to get the most constant and even temperature throughout the cooking time.
Why did my lime drizzle cake turn out wet in the middle?
Remember the syrup of this lime drizzle will make the cake seem very wet and moist so it may just be this, although if you add the drizzle while the cake is wet, one it cools it should be sticky and gorgeous, rather than wet.
If your sponge itself wasn’t cooked properly it may remain wet even once cooled. It's really important to pre-heat your oven. This step is vital because some ovens can take up to 15 minutes to come up to temperature. Your cake needs to bake at a constant 180C (160C fan) throughout the cooking time.
Another important thing to remember is not to keep opening the oven door. Check through the glass in the door if you want to keep an eye on your bake. Opening the door too early will result in a massive temperature fluctuation which will affect how well the cake is baked.
Finally, be sure to carefully measure out all of your ingredients to ensure you don't use too much or too little or any one ingredient.
Why didn’t my luscious lime drizzle cake rise?
This isn’t the kind of cake that will rise up into a high dome so don’t be alarmed if your cake only rises a little bit. It's a small amount of batter across a relatively wide surface and that's intentional so that the lime drizzle can sink into as much of the sponge as possible.
If your cake was completely flat, it might be that the raising agents in your flour aren't working as they should. This can happen when flour is older. If you're confident that's the case here, you can add a teaspoon of baking powder to your batter next time.
To ensure the cake doesn’t sink in the middle, make sure to preheat the oven and don’t open the door too early as this rush of cool air can make a cake collapse. You should also make sure not to over-beat your batter as this can cause it to rise unevenly.
How can I add/change the flavours in this lime drizzle cake?
There are lots of ways you could personalise or change this luscious lime drizzle cake.
Coconut is a classic companion to lime, so you could add some toasted coconut flakes to the top as decoration after the syrup has soaked in. You could also try folding some desiccated coconut into the batter, although I haven't tested this.
If lime isn't your thing, could also use different citrus fruit, if you like. Take a look at my lemon drizzle cake and orange drizzle cake. Or how about trying the recipe with grapefruit?
Follow the notes in the recipe so you get the right amount of juice if you’re using a different sized fruit.
Print this lime drizzle cake recipe
Luscious lime drizzle cake
Ingredients
For the sponge
- 170 g (1 + ½ cups) slightly salted butter softened
- 170 g (⅔ + ¼ cups) white caster sugar (superfine)
- 2 medium free range eggs
- 170 g (1 + ¼ cups) white self raising flour (self rising flour)
- 2 limes zest and juice (see notes)
For the lime drizzle
- 3 limes juice of all 3, zest of 2
- 6 tbsp icing sugar (powdered sugar)
Equipment
- 18cm (7 inch) round loose bottomed or springform cake tin
- Small heatproof bowl
Instructions
- Grease and line the base and sides of your 18cm (7 inch) round loose bottomed or springform cake tin before you start so that it's ready to go when you need it.
Make the lime sponge batter
- Preheat the oven to 180C / 160C fan / 350F.
- To make cake batter, start by placing the caster sugar and softened butter in a large mixing bowl. Beat with an electric whisk or by hand until pale and fluffy.
- Add the two eggs and beat again until combined.
- Add the self-raising flour and fold through with a wooden spoon or silicone spatula - I prefer to use a spatula and it makes it easy to scrape the bottom of the bowl and make sure nothing is missed.
- Add the juice and zest of two limes. See notes on lime sizes below. Gently fold through to combine.
- Spoon the batter into your prepared cake tin and level off.
- Bake for about 25 minutes or until firm all the way across. Check that it's cooked through by pushing a. skewer al the way into the centre - it should come out clean.
Make the lime drizzle
- You can make your lime drizzle icing towards the end of the sponge's baking time.
- Start by putting the zest of 2 limes and juice of 3 limes into a small, microwave safe bowl. Remember again that my limes may vary in size to yours and adjust accordingly.
- Add the icing sugar and gently mix together until there are no lumps.
- Place the bowl in the microwave for 60 seconds on full power.
- Carefully remove the bowl from the microwave - it will be very hot. The syrup should change from opaque to translucent and be slightly thickened. If it's not, give it another 30 seconds. If you don't have a microwave you can do this on the stovetop.
Bring your lime drizzle cake together
- When your cake come out of the oven, give it 5-10 minutes to cool a little, then prick it all over with a skew, going almost to the bottom each time.
- Pour the hot lime drizzle syrup over the cake and allow it to sink in.
- Sit your lime drizzle cake on a wire rack and leave it to cool completely in it's tin before removing and serving.
- Enjoy your gorgeously zesty lime drizzle cake, with a sticky, sweet and sour top.
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Notes
Nutrition
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