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+ servings
4 slices of Lime Drizzle Cake slices in plates

Lime Drizzle Cake

Delicious zesty and moist lime drizzle cake made in a loaf tin. Learn how to make the best tangy and easy lime cake that will be enjoyed by all.

Course Baking, Baking/Dessert
Cuisine british
Keyword Lemon Drizzle Cake, Lime Cake, Lime Drizzle Cake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 slices
Calories 329 kcal
Author Safira



  • 225 g Unsalted Butter Softened
  • 205 g Caster Sugar
  • 2 Limes Zest of 2, 1 tbsp Juice
  • 4 Eggs
  • 225 g Plain Flour
  • 2 tsp Baking Powder


  • 100 g Caster Sugar
  • 2 Limes Zest and Juice



  1. Butter and line a 12 x 5 inch (2lb) loaf tin.

  2. Preheat oven to GM5/190 C.

  3. Beat together the Butter, Lime Zest and the Sugar until light and fluffy.

  4. Add the Eggs to the batter, mixing well in between each addition.

  5. Stir in the Lime Juice.

  6. Fold in the flour and the Baking Powder.

  7. Place batter in tin. Bake for 45 - 50 minutes or until a skewer inserted in the middle of the cake comes out clean.


  1. Combine Sugar, Zest and Juice in a bowl and whisk together.


  1. Pierce cake all over with a cocktail stick or skewer. Pour in the drizzle.

  2. Leave to rest in the tin for until cool before inverting out.Putting it all together

Recipe Notes


This lime drizzle cake keeps well in a sealed container for 3 - 4 days.

Fridge or Counter top?

It is best left out on the counter/in a store cupboard in a sealed air tight container rather then in the fridge.

Can I Make This Lime Drizzle Cake Ahead?

I think it is best to make and serve Lime Drizzle Cakes on the day of serving

However it can be made a day in advance if needed. 

Can it be frozen?

Yes, this cake freezes well in an airtight container for up to 3 months.

Once the cake has cooled, wrap it well and place in an airtight container making sure the tub is not too large.

Once thawed, consume within a day.

The cake can be frozen in slices or as a whole.

How to defrost

To defrost, unwrap and simply leave in the fridge on a plate overnight.

Can I use Icing Sugar instead of Caster Sugar?

Yes and No. You can in the drizzle but not in the batter.

Can I use Granulated Sugar instead of Caster Sugar?

Yes you can.

If you want to use Caster Sugar but don't have any, put granulated sugar into a blender and pulse till it looks finer but keep an eye on it. If you take it too far, it will become icing sugar!

Can I make this in a larger quantity or halve it?

Yes you can, just adjust the quantity in the recipe card below to update the ingredient amounts.

However if you adjust tin size or the amount of batter, the cooking time also changes so keep an eye on it.

Can I make these into cupcakes?

I haven't tried this myself but I imagine it would work. You should get 6 - 8 cupcakes and cooking time would probably be around 10 - 12 minutes.

How do I know if it is cooked?

The cake will look golden brown.

When you touch it with your finger, it should bounce back.

A skewer inserted into the middle will come out clean.


Lime and Coconut are besties. Scatter over some dessicated coconut at the end.

Or try Passion Fruit!

Nutrition Facts
Lime Drizzle Cake
Amount Per Serving
Calories 329 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 95mg32%
Sodium 95mg4%
Potassium 68mg2%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 26g29%
Protein 4g8%
Vitamin A 559IU11%
Vitamin C 6mg7%
Calcium 62mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.