Lime Drizzle Cake
This easy lime drizzle cake is super soft, moist and delicious! It's a lime loaf cake soaked with a tangy lime drizzle. Perfect for brunch or an afternoon snack!
Servings: 12 slices
Calories: 264kcal
Ingredients
Lime Cake
- 1½ tablespoons lime zest zest of about 2-3 limes*
- ½ cup unsalted butter melted, slightly cooled
- 1 cup granulated sugar
- 2 tablespoons vegetable oil optional, or substitute 2 extra tablespoons of sour cream
- 1 tablespoon lime juice juice of roughly 1 lime*
- 2 large eggs room temperature
- ⅓ cup sour cream full fat, room temperature
- 1½ teaspoons vanilla extract optional
- 1⅔ cups all purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
Lime Drizzle
- ¾ cup powdered sugar
- 1½ tablespoons lime juice add enough to make a thin paste, about 1½-2 tablespoons, from about 1 lime
Instructions
Lime Cake
- Preheat the oven to 350°F. Spray a 8x4 inch loaf pan with nonstick baking spray. Line the bottom and 2 sides of the pan with parchment paper. Spray again.
- In a large mixing bowl, add the sugar and lime zest. Use your fingertips to rub the zest into the sugar. This helps to bring out the lime flavor.
- Whisk the melted butter into the sugar.
- Whisk in the lime juice and vanilla extract (if using). Scrape down the bowl with a spatula and mix in the eggs one at a time. Whisk in the sour cream and the vegetable oil. (You can use an extra 2 tablespoons of sour cream in place of vegetable oil if you prefer).
- Use a spatula to stir in the all-purpose flour, baking powder, and salt. Stop mixing when you can no longer see any flour. Avoid overmixing.
- Scrape down the sides and bottom of the bowl and mix one more time to blend in any ingredients that may be sitting at the bottom of the bowl.
- Pour the batter into the prepared pan.
- Bake for 42-48 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.
Lime Drizzle
- 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 all over 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 in the pan completely before slicing.
Notes
Limes: I use regular limes. Key limes can also be used. You will need more key limes to get the amount of zest and juice needed.
Zesting the limes: Use a microplane to zest the limes. The white part of the peel is bitter. Grate only the green part of the peel.
Recipe update: This recipe was updated in January 2024. The number of eggs was changed from 3 to 2.
Loaf pan: I recommend using an 8x4 inch (1-pound) pan for a taller, better-shaped loaf. You could also use a 9x5 inch loaf pan, but after retesting the recipe, I found the cake bakes up a little flatter in the 9 inch (1.5 pound) loaf pan.
Pouring the drizzle: Pour the drizzle evenly over the warm cake. It's normal if the icing pools a little in the corners.
Storage: Store lime drizzle 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 for up to 30 days. Thaw on the countertop overnight.
Nutrition Information: The nutrition information provided is an estimate. The calorie accuracy is not guaranteed.
Nutrition
Serving: 1slice | Calories: 264kcal | Carbohydrates: 37g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 182mg | Potassium: 43mg | Fiber: 0.5g | Sugar: 24g | Vitamin A: 318IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg
