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
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  • 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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22nd Jan, 2011
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!
20th Jan, 2011
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
19th Jan, 2011
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!
17th Jan, 2011
Whoops! Excellent, thank you for sorting it out. Mine had sunk too. Will def be trying this again :-)
17th Jan, 2011
Oh exc
17th Jan, 2011
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
17th Jan, 2011
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?
15th Jan, 2011
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
14th Jan, 2011
Mine looked a little sunken in the middle but had actually cooked through ok. Tastes gorgeous, the lime and Ginger work very well together.
13th Jan, 2011
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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