Lime Drizzle Cake

This lime drizzle cake is an easy to make cake filled with fresh lime curd! It is incredibly moist, soft, and flavorful. It is topped with a sweet citrus drizzle while still warm. This cake is also drizzled with lime icing.

This lime drizzle cake is amazingly moist. It is moist because it is soaked with a sugar-lime drizzle. Homemade lime curd is baked in the cake. It makes it even more moist and delicious!

This cake was inspired by my lime layer cake. I loved it so much that I wanted to create a lime cake that could be enjoyed for breakfast and brunch as well as dessert!

If you’re looking for more citrus recipes, try my lime slice and my lemon blackberry cake.

WHY THIS RECIPE WORKS

• Easy to make- This lime drizzle cake recipe is easy to make. There is the additional step of making lime curd, but it is easy to make. You can also leave it out or use store bought lemon curd.
• Lime cake- This recipe is buttery, super moist and filled with lime flavor.
• Lime curd- Luscious homemade lime curd is baked inside the cake. It adds a lovely surprise to the cake! The curd is optional but recommended!
• Lime drizzle- The tart lime drizzle makes the cake extra moist. It also intensifies the lime flavor and sweetens the cake.
• Lime icing– This sweet and simple icing is the perfect finishing touch! The icing is optional. The cake is delicious with or without it!

INGREDIENTS

See the recipe card below for the full list of ingredients and their measurements.

• Limes-This recipe uses both lime zest and juice.
• Eggs- The cake recipe calls for 4 large eggs. The lime curd uses both whole eggs and egg yolks.
• Unsalted butter- The butter for the curd should be cold. The butter for the cake should be room temperature. Take it out of the refrigerator 2 hours before baking.

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: Make the lime curd. Whisk together the eggs, yolks and sugar in a medium saucepan. Stir in the lime zest, lime juice and salt.

Place the pan over medium heat and stir constantly. Stir until mixture is thick enough to coat the back of a wooden spoon. Once thickened, remove from heat and add the cold, cubed butter. Stir until butter has melted.

Pour curd into a bowl or glass measuring cup. Place curd in the refrigerator to cool completely.

STEP 2: Combine the dry ingredients. Whisk to combine the flour, baking powder, and salt.

STEP 3: Rub the lime zest into the sugar. In a large mixing bowl, whether using a hand or stand mixer, add the sugar and lime zest.

Use your fingertips to rub the zest into the sugar. This helps to bring out the lime flavor. 

STEP 4: Beat the butter, sugar and lime zest. Add in the butter and mix together with an electric mixer until mixture is light and fluffy. Mix in the vanilla. Scrape down the bowl and mix in one egg at a time, scraping down the bowl between each egg. 

STEP 5: Add the dry ingredients. Mix 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 bowl and mix one more time to blend in any ingredients that may be sitting at the bottom. 

STEP 6: Pour batter and curd into cake. Pour 1/3 of the batter into a 9 x 5 inch loaf pan sprayed with baking spray and lined with parchment paper. Spread it out with an offset spatula or a spatula.

Pour 1/4 cup of lime curd over the batter. Spread the curd evenly. Leave a 1/4 inch border on all sides.

Spread another 1/3 of batter over the curd. Cover the curd completely.

Spread another 1/4 cup of curd over the batter. Cover with the remainder of batter.

STEP 7: Bake the cake. Bake at 350 for 40-45 minutes or until a toothpick comes out clean when inserted in the center of the cake.

Prepare the lime drizzle while the cake bakes.

STEP 8: Poke holes in cake and pour drizzle over it. Juice the limes. In a small bowl, stir together the lime juice and sugar using a spoon or a fork. 

STEP 9: Lime icing. Next, prepare the lime icing and pour or drizzle it over the lime cake.

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.

SUBSTITUTIONS

• Store bought curd– use store bought lime or lemon curd.
• Lemon- use lemon instead of limes
• Key limes– this cake can be made using key limes instead of regular limes.

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.

VARIATIONS

• Lime curd – use lemon, lime or a combination of the two in your curd.
• Leave out curd – make your lime drizzle cake without curd. It will still be delicious!
• Extra lime curd– serve more of the lime curd alongside the cake! I love to dollop extra lime curd on top of my slice!

See this White Chocolate Raspberry Loaf Cake on my website! It is a loaf cake made with homemade raspberry sauce.

Storage

The cake will keep in an airtight container for up to 5 days.

Wrap cake slices in two layers of plastic wrap and freeze up to 30 days.

Thaw for 1-2 hours before eating.

EXPERT TIPS

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.

OTHER RECIPES TO TRY