Lime & ginger drizzle cake

Lime & ginger drizzle cake

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(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


  • 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.

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Comments, questions and tips

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7th Jun, 2012
This was fantastic and it tasted so good I am going to make it again for fathers day since my dad loves ginger! Really good although 4 limes was a bit much and we only used 2
7th Jun, 2012
This was fantastic and it tasted so good I am going to make it again for fathers day since my dad loves ginger! Really good although 4 limes was a bit much and we only used 2
7th Jun, 2012
This was fantastic and it tasted so good I am going to make it again for fathers day since my dad loves ginger! Really good although 4 limes was a bit much and we only used 2
18th Feb, 2012
Nice change to lemon drizzle cake, didn't change anything, looked out 4 limes but recipe only uses 3 so think that is a typo....another fab recipe from GF Mag ;)
3rd Dec, 2011
I made these for a charity bake at work and got really good feedback - several people commented on the perfect balance between lime and ginger. (I did omit the coconut as mine was out of date - having read the above comments if I made them again I don't think I'd add it)
9th Nov, 2011
This is one of the nicest cakes I have ever made - very moreish. The combination of lime and ginger works very well, and I definitely thought the ginger taste came through - the coconut was quite subtle and really just added to the soft texture of the cake. I will be baking this again! Also worth saying it will keep for a good few days as it is so moist.
2nd Sep, 2011
Lovely, easy recipe to follow. But shall also use a tad more ginger next time.
3rd Jun, 2011
Kept the recipe as it was and the cooking times were perfect Easy to make and a real winner on our charity function. Very moist, full of flavour, kept well and will certainly be making it again mm
18th Apr, 2011
When I commented that the cake took longer than the 45 mins specified in the recipe, I meant the recipe as originally printed in the magazine, not on the website, which you've now amended. Time is now about right. The first time I've contributed to a site like this and it's very reassuring to read others' comments. Amazing how many of us alter a recipe before we've even made it once. As I didn't love this cake, I'll either give it away or give it a whirl with custard which might help.
18th Apr, 2011
I couldn't wait to get my pinny on and make this recipe because it contains 3 ingredients I love - lime, ginger and coconut. But somehow there was one flavour too far. It confused rather than delighted the tastebuds. Next time, I will use lime and coconut only - if there is a next time. Made it in a fan oven at 160C and it needed longer than specified in the recipe - about 1 hour 10mins. I normally cut down on sugar in cake recipes but this needs all the sugar since lime is quite tart. I used wholemeal self-raising flour and added an extra tablespoon of milk because I'd used medium eggs and wholemeal flour which absorbs more liquid.


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