Lime Drizzle Cake – Weekly Bake Number 39



A twist on the classic lemon drizzle cake which is probably my 3rd favourite cake. The recipe is one I have developed myself overtime. I like to make a sugar syrup for the top but I do not dissolve all the sugar as this creates a crunchy topping to the cake.


  • 150g of Softened butter
  • 150g of Caster Sugar
  • 150g of Self Raising Flour
  • 1stp of Baking powder
  • Zest and juice of two/three limes (I like a strong flavour so always use 3)
  • 3 Eggs
  • 50g of Granulated Sugar


  1. Pre- heat oven to 180 degrees celsius, Grease and line 1lbs loaf tin.
  2. Weigh out and cream together the softened butter and caster sugar until smooth and pale.
  3. Add the eggs one at a time and beat into the butter mixture, sometimes it can separate so add a little of the flour if this happens.
  4. Add the zest of 3/4 of zest of limes, 1/3 of juice  and the rest of flour and baking powder into the mixture.
  5. Fill tin with mixture and bake in oven for 20-25 minutes until golden brown on top.
  6. Meanwhile make the sugar syrup by adding the Granulated sugar, rest of juice and zest and 2 tablespoons of water and heat until half of of the sugar has dissolved to form a syrup.
  7. Once the cake is cooked, poke little holes into the top of the cake using a cocktail stick, then drizzle the syrup over the cake whilst still warm. Then remove from tin and allow to cool.

I love this recipe and the actual baking time is super quick and I can make it in about 15 minutes! A quick and easy recipe if you have last minute guests.



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