Lime Drizzle Cake

Looking for an easy peasy citrus recipe to enjoy with your afternoon tea? Look no further than this refreshing Lime Drizzle Cake!

This zesty twist on the classic Lemon Drizzle Cake is sure to delight your taste buds.

The tangy lime zest and the soft drizzles of lime icing make each bite burst with citrusy goodness. The moist texture and refreshing flavors of this cake make it an ideal choice for tea time or any special occasion.

Serve a slice of this zesty treat alongside a scoop of ice cream or a dollop of lemon curd for a delightful dessert.

I love baking loaf cakes! My go to loaf cake recipe is either my raspberry and white chocolate loaf cake or my lemon blackberry jam and coconut loaf cake. If it's fall time I also love baking my pumpkin cream cheese bread.

But this summer I was craving something light and tangy so I thought why not make a loaf cake with limes? That's how this lime drizzle cake was born!

This Lime Drizzle Cake is the perfect balance of sweet and tangy, making it a crowd-pleaser for all.

Get ready to impress your friends and family with this zesty and refreshing treat straight from the palm of your hand.

Why you will love this recipe

• This recipe is super easy and fool proof!
• This loaf cake has the perfect balance of flavors. The tartness from the lime zest and juice is balanced by the nutty tones of the coconut cream.

Key ingredients and substitutions

Limes: fresh limes are essential. Do not use the bottled lime juice or your cake won't taste like anything! Here is a tip to get the most juice out of your limes. Microwave them for 10 seconds and then roll them back and forth before cutting into them. This will get the juices flowing!

Buttermilk: you can use whole milk if you want but I like the tartness of buttermilk. The enzymes in buttermilk also help make your cake super moist!

Vegetable oil: I like to replace half of my butter with oil since it has more fat. The extra fat makes for a super moist cake.

Coconut cream: I like to give my loaf cake a hint of coconut. It goes so nice with the lime. If you can't find coconut cream you can buy coconut milk and just scoop the sold cream off of the top of the can leaving the water behind.

Step by step instructions

Lime cake

Step one: In a large mixing bowl, cream together room temperature butter and sugar until light and fluffy. Add your oil and beat until combined. Then add your eggs and beat on high until pale in color. Add your vanilla and coconut cream and mix until combined.

Step two: In a separate bowl combine your flour, baking powder, baking soda, and salt and mix until combined. For a gluten-free option, substitute with gluten-free flour in a 1:1 ratio.

Step three: Add half of your flour mixture to your batter and mix on low until combined. Then add your buttermilk and mix on low until combined. Then add your remaining flour and mix on low until combined.

Step four: Add in the zest of fresh limes and lime juice, mixing well.

Step five: Line your loaf pan with parchment paper, allowing for some overhang for easy removal. Transfer the cake batter into the greased loaf tin lined with parchment paper and smooth the top with a palette knife.

Step six: Bake at the recommended cooking time and temperature until golden brown and a skewer inserted into the center of the cake comes out clean. I've gotten the best results with baking at 350 degrees for 35 minutes.

Step seven: Take out and let cool. Allow the cake to cool in the tin for a few minutes before transferring it to a wire rack to cool completely. 

Lime frosting

Step one: While the cake bakes, prepare the lime drizzle. In the bowl of a stand mixer beat your cream cheese until soft and airy. Add your powdered sugar and mix until combined. Add your lime juice and zest and beat until soft.

Step two: Once completely cooled, drizzle the cake with the lime icing. Pour/frost over your cake and enjoy!

Expert tips

1. If you cannot find coconut cream, you can buy coconut milk and just scoop the sold cream off the top of the can, leaving the water behind. In order to do this make sure you use a can that has not been shaken. I recommend buying your can a day or two before baking to assure this. When you open the can, carefully scoop the top cream off without mixing it into the coconut water. This is the same thing as canned coconut cream.
2. When zesting your limes make sure to lightly zest the limes and do NOT zest the white part. The white rind of a lime is VERY bitter and it can overpower all of the delicious citrus flavors in this cake!
3. To get the most juice out of your lime, I recommend microwaving it for 10 seconds and then rolling it back and forth a few times on a flat surface. The blast of heat from the microwave and the pressure from rolling back and forth will help release a lot of the juices. Then cut and squeeze and watch the juices flow!
4. For a vegan option, simply substitute the butter with equal parts vegan butter or oil. A Vegan Lime Drizzle Cake is just as delicious and perfect for those following a plant-based diet.

FAQ

Freezing and storing

The best part about this moist Lime Drizzle Cake is that it keeps well in an airtight container, so you can enjoy it for days to come. 

This cake should be stored wrapped in plastic wrap and placed in an air tight container for up to 3 days. You can freeze it like this for up to 3 months.

Whether you're hosting an afternoon tea or looking for a healthy dessert, this recipe is a great addition to your repertoire. With simple ingredients and easy steps, it's a breeze to whip up this delightful cake. So gather your ingredients, preheat your oven, and let the aroma of lime fill your kitchen.

Lastly, if you try out this Lime Drizzle Cake recipe don't forget to leave a star rating and share your feedback on the recipe card. I love hearing from you guys and will try my best to reply to every comment! And don’t forget to tag me on Instagram!