Lime Drizzle Cake Recipes

LIME DRIZZLE CAKE

Steps:

• Butter: Take it out of the fridge a few hours before baking, so that it has time to soften.
• Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.
• Prepare a loaf cake pan of about 30x12 cm/ 12 x5 inches. 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 100 ml/3.4 fl. oz/scant ½ cup lime juice. Set aside.
• 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.
• Add dry ingredients: Sift in the flour and the baking powder, add the finely grated lime zest and mix until combined.
• 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.
• Combine: Sieve the icing sugar into a small bowl. Add the lime juice and stir well.
• 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.

LIME & GINGER DRIZZLE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and line the base and ends of a 900g loaf tin with a strip of buttered baking parchment. Cream the butter and caster sugar together until really pale, light and fluffy. Grate the zest from 3 of the limes and add to the mixture. Gradually add the eggs, mixing well between each addition.
• Sift together the flour, baking powder, ground ginger and a pinch of salt. Using a large metal spoon, fold into the cake mixture with the coconut and chopped stem ginger. Add the milk and juice from 2 of the limes and mix until smooth. Spoon the mixture into the prepared tin and spread level using a palette knife.
• Bake in the bottom third of the oven for 1 hr - 1 hr 15 mins, or until golden brown - a skewer inserted into the middle of the cake should come out clean. Cool the cake in the tin for 10-15 mins.
• Use a wooden skewer to make holes all over the top of the cake. Meanwhile, mix the remaining lime juice with the granulated sugar and the stem ginger syrup. Slowly spoon the sugary mixture over the top of the warm cake and leave in the tin until completely cold. Top with the chopped crystallised ginger to serve.

ZINGY LIME DRIZZLE

Steps:

• Preheat the oven to 180C or 160C/fan. Line tin with greaseproof paper and set aside.
• Mix the butter with sugar until creamy and slightly pale. Add the grated lime zest and eggs, one at a time and mix well.
• Stir in the flour and mix well. Pour mixture into tin and cook for 45 - 50 minutes.
• Heat sugar, lime juice and zest in moderate heat (do not boil)
• Remove cake from oven. Prick the cake with a skewer and pour the drizzle mixture onto cake. Leave cake to cool and serve.