Go Back
Zesty Lime Cake Recipe with a Fresh Lime Drizzle

Zesty Lime Cake Recipe

A moist British-style lime drizzle cake made with fresh lime zest and finished with a tangy lime syrup. Optional lime icing and zest create a pretty finish for special occasions.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 225 g Unsalted butter, softened
  • 225 g Caster sugar
  • 4 Large eggs, at room temperature
  • 225 g Self-raising flour
  • 1 teaspoon Baking powder
  • 2 limes Finely grated zest of limes
  • 1-2 tablespoons Milk, if needed
Lime Drizzle
  • 60 ml Fresh lime juice
  • 100 g Icing sugar
Optional Lime Icing
  • 125 g Icing sugar
  • 1-2 tablespoons Fresh lime juice
  • 1 lime Finely grated lime zest, for decoration

Method
 

Step-by-Step
  1. Heat the oven to 180°C conventional, 160°C fan, or 350°F. Grease and line a 20cm round cake tin or a 900g loaf tin.
  2. Beat the softened butter and caster sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition; if the mixture begins to curdle, add a spoonful of flour.
  3. Fold in the self-raising flour, baking powder, and finely grated lime zest. Add enough milk to create a soft dropping consistency.
  4. Transfer the batter to the prepared tin and smooth the surface. Bake for 35-45 minutes, until golden and a skewer inserted into the centre comes out clean or with only a few moist crumbs.
  5. While the cake bakes, mix the juice of 2 limes with 100g icing sugar. Leave the baked cake in the tin for about 5 minutes, prick the top with a skewer, and spoon the drizzle over while warm.
  6. Cool the cake completely before removing it from the tin. For the optional finish, mix 125g icing sugar with 1-2 tablespoons fresh lime juice into a thick glaze, drizzle it over the cake, and scatter with lime zest.

Notes

Zest the limes before juicing them and grate only the coloured outer peel, avoiding the bitter white pith. Room-temperature butter and eggs help create a smooth batter. Store the cooled cake covered at room temperature and avoid overbaking, which can dry the crumb.