Lime & ginger drizzle cake

Lime & ginger drizzle cake

  • 1
  • 2
  • 3
  • 4
  • 5
(23 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
Save to My Good Food
Please sign in or register to save recipes.


  • 200g unsalted butter, softened, plus extra for the tin
  • 175g caster sugar
  • 4 limes



    The same shape, but smaller than…

  • 3 large eggs, 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…

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
15th Mar, 2017
Very popular with my colleagues when I took this into work! Used coconut milk instead of regular milk to give it more flavour. Left out the ginger completely because I didn't have any and made a thicker icing rather than a drizzle (same ingredients, more icing sugar). I would recommend using all the limes suggested and really soaking the cake - gives it a very moist consistency.
3rd Apr, 2020
So basically, you made a totally different cake to the one mentioned here lol
3rd Mar, 2016
Lovely and moist, zingy but It tasted more like lime and coconut cake - added 2tsp ginger as suggested, but where did it go ? LOL My oven - cooked perfectly 50 mins fan 160c TBH - I'll stick with my lemon drizzle
11th Aug, 2015
Lovely cake, just not enough ginger!
saltrams's picture
4th Sep, 2013
A good tasting cake but the ginger didn't come through much; next time I will add at least another tsp of ground ginger. The lime drizzle is pretty essential as I found the cake crumb/structure quite crumbly if not on the dry side. Personally, I wouldn't heat the drizzle syrup to melt the sugar as you would loose the granulated texture. There is another coconut and lime cake on the site which I'm looking forward to trying as a comparison.
30th May, 2013
very delicious, i made this out of the original recipe in the magazine and it has worked perfectly twice! a brilliant flavour combo and a tasty change from lemon the drizzle- yum!
11th May, 2013
Update. The cake has cooled and I've added the glaze. Only one lemon/lime was needed though, and I heated the mixture in the microwave to make it easier for the sugar to dissolve. It makes just enough glaze so the finished cake isn't soggy.
11th May, 2013
I have just made this cake and I had no problems with it sinking. I did however use soft margarine instead of butter, but it worked just as well. I also used lemons instead of limes, I haven't tasted it yet but it smells yummy.
PatB60's picture
19th Oct, 2012
Lovely cake no probs with rising.
PatB60's picture
19th Oct, 2012
I made this cake this afternoon. This is a very nice tasty cake. It rose well was nice and moist but was overpowered by the coconut. I agree it could have more ginger, possibly fresh. Why do you need 4 limes, the recipe only used 3?


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?