This lime drizzle cake is a moist loaf cake made with both lime juice and zest for an incredibly fragrant flavor. It's so light, tender and delicious.
This lime drizzle cake is such an easy and quick cake to make in the spring and summer time. It's filled with so much zesty lime flavor and is so moist and tender from the greek yogurt. It's sure to become a favorite!
For more lime recipes you should try my key lime cookies or my key lime pie with biscoff cookie crust.
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Why You Will Love This Recipe
- 3 Layers of Lime: This cake has lime inside the cake, then a lime syrup that seeps in, followed by a lime glaze.
- Easy to Make: This doesn't need too many ingredients, pans or time from start to finish.
- Small Size: Since this is made in a loaf pan, this is a smaller cake that makes it less of a commitment, or perfect for a small family.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Sugar: You will add the sugar and lime zest to the bowl first, rubbing them together to help release the oils and flavor from the zest.
- Oil: I love using coconut oil because I love the taste, but you can use any neutral oil you have on hand.
- Greek yogurt: Feel free to use sour cream instead if that's what you have or prefer.
Recipe Instructions
Step 1: In a large mixing bowl, rub the lime zest into the granulated sugar until it is very fragrant. Add butter, oil, eggs and vanilla and mix 2-3 minutes until well combined. Mix in lime juice and greek yogurt.
Step 2: Add baking powder, salt and flour and mix til combined.
Step 3: Pour batter into prepared loaf pan. Bake the loaf until golden brown and a toothpick inserted into the center comes out clean, about 45-55 minutes.
Step 4: While cake is baking prepare the syrup. Combine lime juice and sugar in a small saucepan. Cook over low-medium heat until sugar is completely dissolved. Set aside until cake is done baking.
Step 5: When the cake has cooled for about 15 minutes, transfer to a cooling rack. Poke holes into it with a toothpick and pour the lime syrup along the top. Allow the cake to continue to cool until it's room temperature.
Step 6: In a small bowl, whisk together powdered sugar with 2 tablespoons of lime juice. Drizzle the glaze over the cake and let the glaze set for 20-30 minutes before serving.
Expert Baking Tips
- Lemon or orange can also be used to replace lime juice and zest.
- If making into muffins instead bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- This would also be good with some cream cheese buttercream frosting if you wanted to make it more like a cake.
FAQ
Yes it can, just sub in a gluten free flour where it calls for flour. Everything else is already gluten free.
The most common reasons for cakes sinking is either it wasn't cooked enough, or it was over-mixed. Make sure once you're adding the flour you only mix until incorporated. I like to always do this part by hand.
I wouldn't skip the syrup because it adds so much lime flavor to the cake.
Storing & Freezing
Lime drizzle needs to be stored at room temperature in an airtight container. You can also wrap it in tinfoil, as this will help the glaze from getting too sticky and moist.
This cake freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
Other Popular Recipes to Try
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Lime Drizzle Cake
Ingredients
Cake:
- 1 cup (200 g) granulated sugar
- 1 tablespoon lime zest 2 large limes
- ½ cup (113.5 g) butter room temperature
- ¼ cup (54.5 g) coconut oil, melted or any neutral oil
- 2 large eggs room temp
- 1 teaspoon vanilla
- 2 tablespoon lime juice 1-2 limes
- ½ cup (100 g) greek yogurt, I used plain low-fat room temp
- 1½ teaspoon (1.5 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) salt
- 1½ cups (210 g) all-purpose flour
Lime Syrup:
- 3 tablespoon granulated sugar
- 3 tablespoon lime juice
Glaze:
- 1 cup (120 g) powdered sugar
- 2 tablespoon lime juice
Instructions
- Preheat the oven to 350 F. Grease an 8-½-inch by 4-inch loaf pan with non-stick cooking spray. Set aside.
- In a large mixing bowl, rub the lime zest into the granulated sugar until it is very fragrant. Add butter, oil, eggs and vanilla and mix 2-3 minutes until well combined. Mix in lime juice and greek yogurt.
- Add baking powder, salt and flour and mix til combined.
- Pour batter into prepared loaf pan. Bake the loaf until golden brown and a toothpick inserted into the center comes out clean, about 45-55 minutes.
- While cake is baking prepare the syrup. Combine lime juice and sugar in a small saucepan. Cook over low-medium heat until sugar is completely dissolved. Set aside until cake is done baking.
- When the cake has cooled for about 15 minutes, transfer to a cooling rack. Poke holes into it with a toothpick and pour the lime syrup along the top. Allow the cake to continue to cool until it's room temperature.
- In a small bowl, whisk together powdered sugar with 2 tablespoons of lime juice. Drizzle the glaze over the cake and let the glaze set for 20-30 minutes before serving.
Jenna
I just want to praise you for a minute! All of your recipes have been amazing,but THIS ONE holyyyy cow INSANE!
It’s so good I could just eat the raw batter alone.
One of the best desserts I’ve had,hands down.
Thank you for doing what you dooooo ❤️
brooke
Oh yay!!! Thank you so much! These are the reviews that make it all worth it!
Bailey
My favorite citrus cake!! Such a sweet and tart flavor. Everyone will love this!
Anna
Just found your site and made this since I have 3 pounds of limes and I don't know what to do with them lol. Might just make this until I run out because it was amazing!! I didn't even make the glaze since we don't really care for the glaze in general. I thought about using pineapple juice for a pineapple upside down cake version too.
Brooke Homec
Yay! Thank you so much!! and yum, that sounds great with the pineapple too!