Lime Drizzle Cake
User Reviews
4.5
Lime Drizzle Cake
Description
This recipe begins by softening unsalted butter and creaming it with sugar until light and fluffy. Five eggs are added one at a time, then lime zest and juice impart citrus flavor. The flour and baking powder are combined with the wet ingredients to form a smooth batter, poured into a prepared loaf pan coated with butter and flour.
The cake bakes at 360°F (180°C) until fully cooked, then is removed to cool slightly before a lime glaze is drizzled on top. The glaze made from icing sugar and lime juice adds a shiny, tangy finish. The lime zest decoration adds a visual and textural contrast.
This cake pairs well with a cup of tea or coffee and leverages a relatively high amount of lime juice for noticeable citrus brightness that complements the buttery richness of the loaf. Precise measurements and zest in the batter and on top ensure balanced lime flavor without overpowering sweetness.
Measuring ingredients by weight is recommended for accuracy, and enough limes should be prepared to yield ½ cup juice, though only two limes are needed for zest between the batter and decoration.
Ingredients
- 250 g butter 1 cup, Note 1, unsalted
- 200 g sugar 7 oz/ 1 cup
- 5 egg large
- 3-4 lime depending on size, Note 2
- 250 g all-purpose flour 9 oz/ 2 cups
- 2 teaspoons baking powder
- 100 g icing sugar 1 cup
Instructions
Preparations:
- Butter: Take it out of the fridge a few hours before baking so that it has time to soften.250 g unsalted butter/ 9 oz/ 1 cup
- Preheat the oven to 360°F/ 180°C.
- Prepare a loaf cake pan: Butter it all over, sprinkle with a little flour and shake the tin to distribute the flour all over the tin. Turn the tin upside over the sink and pat it on the back and the sides to remove the excess flour. Set aside.
- Zest 2 of the limes. Zest one lime by cutting the green skin very thinly and then cutting these pieces into very fine strips. You will need these for decorating the lime drizzle cake. Set aside.Zest the second lime by grating the green skin on the fine grater. Set aside.
- Juice the limes; you will need a scant ½ cup/ 100 ml lime juice. Set aside.
Batter:
- Wet ingredients: Beat the soft butter and the sugar until light and fluffy, about 5 minutes. Add the eggs to the batter, one by one, mixing well in between.butter + 200 g sugar/ 7 oz/ 1 cup + 5 eggs
- Add dry ingredients: Sift in the flour and the baking powder, add the finely grated lime zest and mix until combined.250 g all-purpose flour/ 9 oz/ 2 cups + 2 teaspoons baking powder
- Bake: Transfer the batter into the prepared tin. Bake for 60-65 minutes or until a skewer inserted in the middle of the cake comes out clean.
- Leave the cake to rest in the pan for 10 minutes. Make the lime drizzle in the meantime.
Drizzle:
- Combine: Sieve the icing sugar into a small bowl. Add the lime juice and stir well.100 g icing sugar/ 1 cup
- Drizzle the cake: Prick the lime loaf cake with a skewer (or toothpick) all over. Pour the lime drizzle all over.
- Let cool completely in the tin.
- Decorate: Turn the cake onto a serving platter, sprinkle with icing sugar, and top with the reserved lime strips.
Notes
- Use a digital kitchen scale to measure ingredients for the best baking results.
- Prepare enough limes to yield approximately ½ cup (100 ml) of lime juice; zest is needed from only two limes for batter and decoration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14-16 slices
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 269kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 92mg | 31% |
| Sodium | 86mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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