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Lemon and lime drizzle cake recipe

Lemon and lime drizzle cake recipe


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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Citrus cakes
  • Lemon cake
  • Easy lemon cake

So this is my take on the standard lemon drizzle, easy and quick to make and perfect if you are new to baking. It's important that you use the zest as well as the juice and that there should be multiple layers of icing. It's lovely and messy with the icing dripping and running down the sides.... This is not a cake for tidy people!


Berkshire, England, UK

48 people made this

IngredientsMakes: 1 cake

  • For the cake
  • 2 large lemons
  • 2 limes
  • 230g baking spread or unsalted butter, softened
  • 230g caster sugar
  • 275g self-raising flour
  • 1 heaped teaspoon baking powder
  • 4 large eggs
  • 1 dash concentrated lemon juice
  • 1 dash concentrated lime juice
  • 4 tablespoons whole milk
  • For the icing
  • 100-200g icing sugar, sifted
  • 1 dash concentrated lemon juice
  • 1 dash concentrated lime juice
  • 1 pinch salt
  • candied lemon and lime peel to decorate

Method

  1. Zest both lemons and limes. Juice half of 1 lemon and half of 1 lime. Set to the side (you will need them for the glaze later).
  2. Preheat the oven to 180 C /160 C fan / Gas 4. Grease a standard loaf tin and line with baking parchment.
  3. Cream the butter sugar together in a large bowl using a stand mixer or hand mixer.
  4. Add all of the remaining cake ingredients, using a little bit of the lemon juice. Whisk on a medium speed until the cake mixture is well blended and silky soft.
  5. Taste the mixture. If you would like it to be more zingy then add the concentrated juices and mix well to combine. Pour it into your prepared loaf tin and tap to level.
  6. Bake it in the centre of your oven until your tester comes out clean and the cake is golden, about 40 minutes.
  7. Leave to cool in the tin on a wire rack for 5 to 10 minutes.
  8. For the glaze juice 1 lemon and 1 lime from the ones you have already zested. Mix the juices in a bowl and while the cake is cooling, spoon a couple of tablespoons of the glaze over the cake and let it soak in. Then take the cake out of its tin and leave to cool on the wire rack.
  9. Once the cake is semi-cooled pour half of the glaze all over the top of the cake.
  10. For the icing add a small amount of icing sugar, concentrated lemon and lime juice and salt (if using) to the remaining glaze and mix thoroughly. The first icing layer should have only a little icing sugar in it to give it colour. Pour only a little of this over the cake. It will run down the cake but that's ok.
  11. Then add half of the remaining icing sugar to the icing mix and again pour a little over the cake to cover it.
  12. Add the remaining icing sugar to the mix and again mix throughly. Pour all over the top of the cake allowing it to run down the sides and onto your plate.
  13. Roll thin strips of lemon and lime peel in caster sugar to candy them and place on top of the cake.

Tip

The icing also doesn't really need to be 3 layers, one layer will do if you are in a hurry.

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  • 225g/8oz unsalted butter, softened, plus extra for greasing
  • 225g/8oz caster sugar
  • 4 free-range eggs
  • 225g/8oz self-raising flour
  • 1 unwaxed lemon, zest and juice
  • 85g/3oz icing sugar

Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin with a little butter and line with baking paper.

Tip the remaining butter and caster sugar into a food processor and blend for a few seconds. Add the eggs one at a time, blending after each addition. Add the flour and lemon zest and blend until smooth.

Pour the batter into the lined baking tin, flatten the top with the back of a spoon and bake for 50–55 minutes.

Meanwhile, stir together the lemon juice and icing sugar. When the cake has cooled a little, poke holes in the top using a skewer, chopstick or a piece of raw spaghetti. Drizzle over the icing, set aside for a few minutes, and serve.

Recipe Tips

To freeze, make the cake up to step 3 and allow the cake to cool completely. Wrap in a double layer of clingfilm and freeze for up to 3 months. Defrost at room temperature, wrapped, for 3 hours. Continue with the recipe and then pour the lemon drizzle icing over the defrosted cake before serving.


Instructions

Grease and line the base and sides of your 18cm (7 inch) round loose-bottomed or springform cake tin before you start so that it's ready to go when you need it.

Make the lime sponge batter

Preheat the oven to 180C (160C fan).

To make cake batter, start by placing the caster sugar and softened butter in a large mixing bowl.

Beat with an electric whisk or by hand until pale and fluffy.

Beat again until combined.

Add the self-raising flour.

Fold through with a wooden spoon or silicone spatula - I prefer to use a spatula and it makes it easy to scrape the bottom of the bowl and make sure nothing is missed.

Add the juice and zest of two limes. Note: My limes weighed about 55-65g (about 2 ounces) each and yielded 20-25ml (3/4 fl oz) juice per lime. If yours are bigger or smaller, adjust accordingly.

Gently fold through to combine.

Spoon the batter into your prepared cake tin and level off.

Bake for about 25 minutes or until firm all the way across. Check that it's cooked through by pushing a skewer all the way into the centre - it should come out clean.

Make the lime drizzle

You can make your lime drizzle icing towards the end of the sponge's baking time.

Start by putting the zest of 2 limes and juice of 3 limes into a small, microwave safe bowl. Remember again that my limes may vary in size to yours and adjust accordingly.

Gently mixing together until there are no lumps.

Place the bowl in the microwave for 60 seconds on full power.

Carefully remove the bowl from the microwave - it will be very hot. The syrup should change from opaque to translucent and be slightly thickened. If it's not, give it another 30 seconds. If you don't have a microwave you can do this on the stovetop.


Lemon Lime Pound Cake

The same ol' 7-Up pound cake we all grew up with, but amped up with lemon and lime zest and a tangy/sweet glaze. Use a pretty bundt pan to up the ante!

Lemon Zest, Dried For At Least 30 Minutes

Lime Zest, Dried For At Least 30 Minutes

Preheat oven to 325 degrees.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Add eggs one at a time, mixing after each addition. Combine flour and salt, then add it 1 cup at a time, mixing after each addition. With the mixer on low, slowly add the 7-Up until combined. Add 1 tablespoon of both lemon and lime zest and mix. Scrape the bowl and mix again.

Thoroughly spray a bundt pan (I used a Jubilee bundt pan) with nonstick baking spray. Add large spoonfuls of batter until the pan is filled, then even out the surface. Bake for 1 hour 10 to 1 hour 15 minutes. Remove the pan from the oven and let it sit in the pan for 15 minutes. Carefully turn it out onto a cake plate and let it cool.

Combine all the glaze ingredients in a bowl and gently whisk until thick but pourable. Use a large spoon to drizzle it all over the cake. Let the glaze set, then slice and serve!


  • Limes – try to buy unwaxed limes if you can, as you will be eating the zest. If you have kaffir limes, you can use them in this cake too.
  • Plain Flour – I use plain flour in this recipe, and add baking powder to make the cake rise.
  • Butter – unsalted butter. Room temperature. If you only have salted, it’s not the end of the world, just don’t add any more salt.
  • Granulated sugar – This cake recipe uses granulated sugar in both the cake and the lime drizzle. You can use caster sugar if you prefer.

For full recipe see recipe card below.

  1. Place butter, sugar and lime zest in a bowl.
  2. Beat until light and fluffy.
  3. Add an egg and stir.
  4. Tip in half the flour and mix to combine.
  5. Add the other egg.
  6. Tip in the rest of the flour
  7. Stir to combine.
  8. Spoon the mixture in a lined loaf tin.
  9. Prepare the lime drizzle.
  10. Prick the cake with a fork – or a skewer – all over, and spoon over the lime drizzle.

Yes! I used a stand mixer in these photos as my butter was a little hard, but I often make this cake by hand. You could also use a food processor too.

Yes, you can. This recipe uses plain flour with baking powder rather then self raising flour.

Yes you can. Wrap well and freeze for up to 2 months. You can also freeze individual slices of the cake.

Line the tin with baking paper.

You can use a vegan or plant based butter in this cake. I haven’t tried this though.

Roll the lime against the counter top, then use a juicer rather than your hands to squeeze the juice out of the lime.

If your cake batter is really thick and not falling off your spoon, add a small splash of milk. Only add a little at a time and stir lightly to prevent over mixing your batter.


Lemon Drizzle Cake Recipe

This is a classic lemon drizzle cake that is really citrusy zingy and super easy cake. This cake does not require any decoration because it looks really awesome. The first thing you need to do is cream the butter and sugar together, put the sugar and butter into the bowl of a stand mixer and beat on medium speed for 5 minutes.

Turn the speed to low and add the 4 large eggs one at a time and give the mixture a good mix after each addition. Add in the zest of two lemons and mix it in juts to make sure all that is mixed in. Sift in self-raising flour into the butter mixture and you need to fold the flour in with a spatula so you do not overmix the batter.

The reason you want to fold it carefully is that you created loads of air with the creaming and you don’t want to knock the air out which will give this cake its spongy texture. Pour the batter three-quarters full into the prepared cake tin and level it then bakes the cake in a 340 degrees Fahrenheit (140C) for 50 to 55 minutes.

For the drizzle, juice two lemons and add the juice into a bowl with caster sugar then whisk just until you have a maple syrup consistency then pour it on the warm cake and leave the cake to cool for 15 minutes then slice and serve. This is a delicious lemon cake that you are going to love with a cup of tea.


The Great Stand Up To Cancer Lemon, Lime and Ginger Drizzle Cakes

Whether you're a seasoned baker on the hunt for a new recipe to try out or a budding baker looking for a nice easy bake to get you started, we've got the perfect recipe for you. Check out these Lemon, Lime and Ginger Drizzle Cakes from The Great Stand Up To Cancer Bake Off official recipe booklet. These citrussy loaf cakes have a double hit of ginger, giving them a lovely warming flavour. Mini loaf-cake cases are readily available in big supermarkets and online and make the perfect individual cakes to give to friends and family or to pack as a treat for a picnic.

Pop on your Star Baker Apron, gather your ingredients and equipment and get ready to whisk up a Showstopper that will impress the likes of Paul Hollywood and Prue Leith.

THE GREAT STAND UP TO CANCER LEMON, LIME AND GINGER DRIZZLE CAKES

MAKES: 8 mini loaf cakes

YOU WILL NEED: 8 mini loaf cake cases

TOTAL TIME: Hands on 20 minutes / Bake 25 minutes

INGREDIENTS FOR THE CAKES

175g unsalted butter, softened
175g caster sugar
3 eggs, lightly beaten
150g plain flour
25g cornflour
2 tsp baking powder
1 tsp ground ginger
Pinch of salt
50g ground almonds
Finely grated zest of 2 unwaxed lemons
Finely grated zest of 2 unwaxed limes
Juice of ½ lemon
Juice of 1 lime
2 balls stem ginger, drained and finely chopped
2 tbsp whole milk
25g flaked almonds

INGREDIENTS FOR THE DRIZZLE

Juice of 1 ½ lemons
Juice of 1 lime
1 tbsp stem ginger syrup
3 tbsp granulated sugar

STEP 1 - Heat the oven to 180°C/160°C fan/Gas 4 and arrange the mini loaf cases on a baking tray.

STEP 2 - Make the cakes. Beat the butter and sugar in a stand mixer fitted with the beater, on medium speed for 3-5 minutes until pale and creamy, scraping down the sides of the bowl with a rubber spatula from time to time.

STEP 3 - Add the eggs, a little at a time, beating well between each addition.

STEP 4 - Sift together the flour, cornflour, baking powder, ground ginger and salt into the bowl. Add the ground almonds, lemon zest, lime zest, lemon juice, lime juice, chopped ginger and milk, then beat on medium speed for 1 minute, until well combined.

STEP 5 - Divide the mixture equally between the loaf cases, filling them two thirds full, and scatter with the flaked almonds. Bake on the middle shelf for 25 minutes, until golden brown and well risen.

Get more delicious recipes like this one in The Great Stand Up To Cancer Bake Off recipe booklet.


This cake lasts for about a week after baking and should be stored in an airtight container.

This cake can be frozen for approx. 3 months after baking. Simply pop it into a freezer-safe airtight container or wrap it in clingfilm and freeze.

Make sure it is defrosted thoroughly before serving.


Vegan lemon drizzle cake

In the last week and a half I transitioned from the Siberian cold that I’ve had to endure during my holiday in Poland, to an almost spring aura over here. I mean there is a bit of a chill in the air still, but the sun is shining and the birds are chirping and it almost feels like Madam Spring herself has finally moved in. I love that transition when everything (people included) wakes up from the sluggishness of winter.

I went running again for the first time in about 3 weeks (an illness and my holidays, which ended up lasting longer than planned, have derailed my training a bit) and even though I was totally out of breath by the end, I loved it! By way of motivating myself to be a bit more consistent with my running, I have (perhaps stupidly) signed up for a 10 km race in mid-May so I’ve got a goal to help keep me focused.

Right now, I’m only at about 4-5 km and I haven’t got heaps of time to reach 10 km comfortably, but I think it’s doable if I put the work in. As I am training, I am being a bit more careful about what I eat and I’m trying to stay off sugar as much as possible. I did have a slice of this cake, but the old me would have had way more than that. I’m trying to catch myself when I do mindless eating, which happens when I’m stressed, frustrated or bored, as it brings me no joy or nutrition.

The key, I found, is to get rid of the offending item as soon as possible. The moment I finished my photoshoot I ran over to my neighbour with a few slices of cake on a plate and packed the rest up for Duncan to take to work tomorrow. That way I get to enjoy feeding other people and I still get to eat one slice (in the name of testing, of course) and not gorge myself silly and feel disgusted with my lack of will power the moment I finish.

Anyways, ‘cos it’s almost spring, I’ve decided to make a cake that for some reason reminds me of spring – a classic lemon drizzle cake. I’m not sure why as it’s not like lemons grow in the UK anyway. Perhaps it’s the colour, like the colour of daffodils, which wink at me from all corners of our garden. The cake is light and moist, tangy yet sweet at the same time. Perfect with a cup of afternoon tea in the Spring sunshine.

PS: If you make my vegan lemon drizzle cake, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!


  • Author: Kristen Stevens
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 60 mins
  • Yield: 1 loaf (10 slices) 1 x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Description

This Delicious Lemon Lime Loaf is perfectly moist with lots of citrus flavors and a thick layer of sweet lemony icing. It’s almost impossible to eat just one piece!

Ingredients

  • ½ cup salted butter, at room temperature
  • 1 cup white sugar
  • 3 large eggs
  • ⅔ cup plain yogurt
  • 2 tablespoons fresh lemon juice
  • Zest of 1 lemon and 1 lime
  • 1 tablespoon fresh lime juice
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon sea salt

For the icing:

  • 1 1/2 cups powdered sugar
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons freshly squeezed lime juice
  • A pinch of sea salt
  • Lemon and lime zest, for garnish

Instructions

  1. Preheat the oven to 350 degrees. Grease and flour the inside of a loaf pan.
  2. In a large bowl, cream together the butter and sugar. Add the eggs and yogurt, lemon and lime zest and juice and beat until everything is thoroughly mixed, which is about 30 seconds.
  3. In a medium-sized bowl, whisk together the flour, baking powder, and sea salt. Add it to the large bowl and beat the batter just until everything comes together.
  4. Pour the batter into the loaf pan and bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  5. Remove the loaf from the oven and let it cool in the pan for 10 minutes before carefully turning it out onto a cooling rack.

For the icing

  1. In a small bowl, mix the powdered sugar, lemon and lime juice and the tiny pinch of sea salt. If you would like it a little runnier, you can add a small splash of water. If you prefer your icing a little thicker, you can add a touch more powdered sugar.

To finish the loaf:

  1. Once the loaf is completely cool, pour 1/3 of the icing over top and let it drip down the sides. Wait for the icing to begin to harden, about 10 minutes, then pour over another 1/3. Once the second layer has begun to harden you can pour over the remaining icing.
  2. As soon as you pour the third layer of icing on the cake sprinkle the top with a little lemon and lime zest.
  3. Enjoy!

Did you make this recipe?

If you love this recipe as much as I do, be sure to leave a review or share it on Instagram and tag @TheEndlessMeal.



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