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: 356kcal
Ingredients
Lime Cake
- 1½ tablespoons lime zest zest of about 2-3 limes*
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 tablespoon vegetable oil optional
- 1 tablespoon lime juice juice of roughly 1 lime*
- 3 large eggs room temperature
- ⅓ cup sour cream room temperature
- 1½ teaspoons vanilla extract
- 1 ½ cups all purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
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 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, baking soda and salt.
- 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. Add the butter and beat with an electric mixer on medium speed until mixture is light and fluffy, about 3-4 minutes. Add the optional vegetable oil, if using. Add the lime juice and vanilla extract. Scrape down the bowl with a spatula and mix in the eggs one egg at a time.
- Turn the mixer to low and add half of the dry ingredients until just combined. Mix in the sour cream til just combined then mix in the rest of the dry ingredients. Stop mixing when you can no longer see any flour. 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 41-46 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 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 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.
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: 356kcal | Carbohydrates: 44g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 87mg | Sodium: 228mg | Potassium: 61mg | Fiber: 1g | Sugar: 29g | Vitamin A: 437IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg