This easy lime drizzle cake is super soft, moist and delicious! It’s a lime loaf cake soaked with tangy lime drizzle. Easy enough for a weeknight treat and perfect for a weekend brunch or an afternoon snack!
This lime drizzle cake recipe is so quick and simple to make. Lime drizzle cake is easy enough to mix together during the week. Lime loaf cake also makes a special weekend brunch item or treat to give away to friends!
I love drizzle cakes because they are so moist! They are soaked with a sugar-lime drizzle as soon as they come out of the oven. They soak up all that flavor and sweetness and become extra moist.
WHY THIS RECIPE WORKS
- This lime drizzle cake recipe is easy to make. The batter comes together in minutes.
- This recipe is buttery, super moist and soft.
- It’s bursting with lime flavor!
- Tart lime drizzle is poured over the cake while the cake is still warm. It makes the cake extra moist. It also intensifies the lime flavor and sweetens the cake.
Below are notes for some of the ingredients for this lime drizzle loaf cake. See the recipe card below for the full list of ingredients and their measurements.
- This recipe uses both lime zest and juice. You’ll need 3 limes plus one more if you want to top it with lime slices.
- You’ll need 3 large eggs. Use room temperature eggs. Take them out of the refrigerator at least one hour before baking.
- We are using room temperature unsalted butter. Take it out of the refrigerator 2 hours before baking.
- Salt is one of those essential ingredients for baking. It enhances the flavors and balances out the sweetness.
- You can definitely swap in lemons for limes. It will be as citrusy and as delicious.
- Make a lemon and lime drizzle cake. Use half lemon and half lime for a fun citrusy flavor!
- For a key lime drizzle recipe, just swap in key limes in place of regular limes. You’ll need more key limes since they are smaller than regular limes.
- To make the cake extra special and delicious, top it with lime icing! Just mix together powdered sugar and lime juice and drizzle it over top.
I have not made this cake gluten free. I suggest trying out this delicious sounding Gluten Free Citrus Drizzle Cake from The Gluten Free Blogger.
For a vegan lime drizzle cake, try this Vegan Coconut and Lime Drizzle Cake by Lazy Cat Kitchen.
STEP BY STEP INSTRUCTIONS
Here are the instructions on how to make a lime drizzle loaf cake. Please see recipe card below for full instructions including measurements.
Step 1: Whisk to combine the flour, baking powder, and salt.
Step 2: In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the oil and beat an additional minute.
Step 3: Add the lime zest and lime juice. Scrape down the bowl with a spatula and mix in one egg at a time. Add the sour cream and mix til combined.
Step 4: Stir in half of the dry ingredients until just combined, then mix in the rest. Stop mixing when you can no longer see any flour.
Step 5: Scrape down the sides and bottom bowl and mix one more time to blend in any ingredients that may be sitting at the bottom of the bowl.
STEP 6: Pour the lime drizzle cake batter into a 9 by 5 inch loaf pan lined with parchment paper. Bake at 350 Fahrenheit for 40-45 minutes or until a toothpick comes out clean when inserted in the center of the cake.
Step 7: While the cake bakes, prepare the lime drizzle. Add powdered sugar to a small bowl. Stir in enough lime juice to make a thin paste. Take out a skewer.
STEP 8: As soon as the cake finishes baking, place the pan on a wire rack. Poke holes in cake and pour drizzle over it. Allow cake to cool
Hint: Prepare the lime drizzle while the cake is baking. This way you’ll be ready to pour the drizzle on while the cake is still hot. Don’t wait until the cake finishes baking to prepare the drizzle.
- Lemon- use lemon instead of limes
- Key limes– this cake can be made using key limes instead of regular limes.
Store lime syrup cake in an airtight container such as a cake dome or cake carrier for 3 to 4 days at room temperature.
To freeze, add the drizzle as directed and allow to cool completely. Double wrap cake in plastic wrap or aluminum foil. Place in a heavy duty freezer bag. Label the bag “lime drizzle cake” and write the date.
Freeze the lime cake for up to 30 days. Thaw on the countertop overnight.
This lime drizzle cake recipe is super easy to make. Here are my top tips for making it!
RUB THE ZEST INTO THE SUGAR. I like to rub the lime zest into the sugar before making the cake. This helps the zest release its natural oils. It brings out the lime flavor and enhances the flavor of the cake.
SCRAPE THE SIDES OF THE BOWL. Use a spatula to scrape the sides of the mixing bowl as you make the filling. This will make sure all the ingredients are incorporated.
POUR THE DRIZZLE WHILE CAKE IS WARM. Make the drizzle while the cake is baking. Poke holes in the cake and pour the drizzle over top as soon as you take it’s finished baking.
MORE RECIPES YOU WILL LOVE
Lime Drizzle Cake
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- ¼ cup oil vegetable or canola
- 3 teaspoons lime zest zest of about 3 limes*
- 1 tablespoon lime juice juice of roughly 1 lime*
- 3 large eggs room temperature
- ½ cup sour cream room temperature
- 1 ½ cups all purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ¾ cup powdered sugar
- lime juice* add enough to make a thin paste
- Preheat the oven to 350°F. Spray a 9X5 inch loaf pan with nonstick baking spray. Line the bottom and 2 sides of the pan with parchment paper. Spray again.
- Whisk to combine the all-purpose flour, baking powder, and salt.
- In a large mixing bowl, beat the butter and sugar together with an electric mixer until mixture is light and fluffy. Add the oil and beat for an additional minute til combined. Add the lime zest and lime juice. Scrape down the bowl with a spatula and mix in one egg at a time. Add the sour cream and mix til combined.
- Stir in half of the dry ingredients until just combined, then mix in the rest. Stop mixing when you can no longer see any flour. Scrape down the sides and bottom bowl and mix one more time to blend in any ingredients that may be sitting at the bottom of the bowl.
- Pour the patter into the prepared pan.
- Bake for 40-45 minutes or until a toothpick comes out clean when inserted in the center of the cake. While the cake bakes, prepare the lime drizzle and take out a thin skewer.
- Juice the limes. In a small bowl, stir together the lime juice and sugar using a spoon or a fork. Pour the mixture into a small pitcher or glass measuring cup to make it easier to pour over the cake.
- When the cake is finished baking, poke it allover with a thin skewer. Pour the drizzle over the entire cake. The drizzle may pool in the corners but this is normal. It will all get soaked into the cake as it cools.
- Allow cake to absorb the drizzle and cool completely before topping with icing.