Go Back
–+ servings
3 slices of lime drizzle cake coming off of the rest.

Lime Drizzle Cake

Brooke Homec
This lime drizzle cake is a moist loaf cake made with both lime juice and zest for an incredibly fragrant flavor. It's light, tender and so delicious!
5 from 11 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 1 hour 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10
Calories 360 kcal

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.

Notes

Lemon or orange could be used to replace lime juice and zest.
Store cake in an air tight container to keep fresh.
Cake freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
If making into muffins instead bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
 

Nutrition

Calories: 360kcalCarbohydrates: 52gProtein: 4gFat: 16gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 62mgSodium: 273mgPotassium: 51mgFiber: 1gSugar: 36gVitamin A: 350IUVitamin C: 3mgCalcium: 62mgIron: 1mg
Tried this recipe?Let us know how it was!