Lime & ginger drizzle cake

Lime & ginger drizzle cake

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(21 ratings)

Prep: 15 mins Cook: 1 hr - 1 hr, 15 mins


Serves 8
The combination of lime and ginger gives the classic drizzle cake a modern twist

Nutrition and extra info

  • Can be frozen un-iced

Nutrition: per serving

  • kcal487
  • fat27g
  • saturates17g
  • carbs58g
  • sugars38g
  • fibre2g
  • protein6g
  • salt0.74g
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  • 200g unsalted butter, softened, plus extra for the tin
  • 175g caster sugar
  • 4 lime



    The same shape, but smaller than…

  • 3 large egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g plain flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 rounded tsp ground ginger
  • 50g desiccated coconut
  • 3 balls stem ginger, finely chopped
  • 2 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 3 tbsp granulated sugar
  • 3 tbsp stem ginger syrup
  • chopped crystallised ginger, to serve



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Comments (39)

katievic92's picture

I followed the recipe in the magazine exactly, except I didn't have a tin large enough so used 2 smaller ones and reduced the time slightly, they were perfect, I took one to a party and kept one at home, needless to say neither lasted very long!

beckyb's picture

I'm somewhat confused, I made this cake on Sunday as per the recipe in the magazine, first cake I've ever made and it was perfect! Moist, tangy, hint of coconut with a gorgeous sugary tangy crust. Im not a cake fan but this piqued my interest and was beyond delicious. Don't know if this recipe is the original but it worked beautifully for me!

funkipickle's picture

I cooked this yesterday and didn't have issues apart from the cooking time, which was not enough. I had to put it in back in for another 25 minutes too like Foodie above. It rose fine and the syrup made it nice and moist. I have passed the recipe on a couple of times now and have had reports back that they have been a success too. Will make again and it makes a nice change from lemon drizzle. Thank you.

garden grown's picture

I've just cooked this from the recipe in the magazine. The cooking time stated in there is 45 mins, I kept testing and putting it back in the oven because it was no where near cooked. Finally, after another 25 mins it was done. I notice that this recipe states the cooking time as 1hr - 1hr 15 mins which seams to be correct. Unfortunately I didn't look at this site until later. I haven't tasted it yet as it's still too hot.

tomato7's picture

Forgot to ask where is the need for the 4th lime? The juice from 2 goes into the cake with the rind of 3. Juice from 1 is enough to make the syrup?

tomato7's picture

Just made it again with amended amount of baking powder and it turned out perfect. Thank you for your prompt attention. What a terrific service. Hope to try it in the restaurant where i work in dariole moulds and serve warm with custard or ice cream. Looking forward to trying out the chocolate ginger torte next.

sallygermany's picture

Cooked this yesterday and it was lovely. I added the zest of half a lemon and an extra stem ginger ball to the mixture. It was very moist but we like it that way and being so moist would be a good dessert with cream or ice cream. The taste was great and it didnt sink at all.

eleanormayo's picture

Very disappointing. All I could really taste was the coconut - I would be tempted to leave this out next time and use more ginger - probably fresh.

hathaws's picture

Went down very well with the guys at work, and no sinking for me. I too would put a touch more ginger in next time, but that's because I like it so much. Others might disagree. Lovely cake!

sabrina74's picture

my husband and daughter loved this cake, needed more cooking then stated, also used a eye dropper to squeeze lime juice straight into the holes, off to get more limes to make again yum

cocopo's picture

I made this recipe yesterday and it was lovely - no problems with sinking in the middle. I left it in the oven to cool after I had turned it off and used two lemons and two limes as I didn't have enough limes. The chlidren loved it!

susancosslett's picture


Made the cake but seemed to have a lot of syrup tp pour over. - it made the cake very soggy. Should it really have had the juice of two limes mixed with the sugar. Having said that the cake tastes delicious!!!


diself's picture

Excellent, thank you for sorting it out. Mine had sunk too. Will def be trying this again :-)

emily84's picture

Hi everyone, we re-tested the cake today reducing the amount of baking powder and it rose well. We've amended the recipe accordingly. We're really sorry for the problems you had with the cake, thank you for flagging it up to us. All the best, Emily

rachelmiddleton's picture

I made these and cooked them as muffins (made 14) and they were delicious and rose beautifully. I would possibly put more stem ginger in next time though?

tomato7's picture

It tasted really nice cold. But because it sunk so bad I served warm with custard and it was amazing. Perfect combination. Look forard to hearing how the retest goes. Thank for getting back to me. Paula B

diself's picture

Mine looked a little sunken in the middle but had actually cooked through ok. Tastes gorgeous, the lime and Ginger work very well together.

tomato7's picture

I just made this cake this morning. It completely sank in the middle. So i tried again using 2 tins as I had thought the first one was rather full. I used 900gram plus 500gram. Both sank! What can be wrong. In all my years baking this has never happened to me before. What a waste of ingredients. Maybe i could serve it as a pudding with custard. It smells delicious!


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