Lime Drizzle Cake

loaf cake with lime drizzle cut into four pieces on a cutting board.

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4 from 2 votes

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This juniper lime drizzle cake is inspired by the classic gin and tonic cocktail.

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: Unspecified

Servings:

Calories: 240kcal

Author: Joanne Stekler

Equipment

Mixer

Ingredients

Lime cake batter

1½ cup (200 grams) all-purpose flour plus more for flouring the pan
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
8 tablespoons (113 grams) unsalted butter softened, plus more for flouring the pan
1¼ cup (250 grams) granulated sugar
zest of 2 limes
2 large eggs room temperature
¼ cup buttermilk
¼ cup lime juice from 2 to 3 limes

Optional juniper syrup

¼ cup granulated sugar
¼ cup water
1 tablespoon juniper berries

Lime drizzle glaze

1 cup powdered sugar
1 to 2 tablespoons lime juice

Instructions

Lime cake batter

Preheat the oven to 350°F.
Butter and flour a 8½ by 4½ inch loaf pan.
Sift or whisk together the flour, baking powder, baking soda, and salt in a medium sized bowl.
1½ cup (200 grams) all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
Cream the butter, sugar, and lime zest together until light and fluffy. If using a stand mixer, this will take about 5 minutes on medium speed, longer if using a hand mixer.
8 tablespoons (113 grams) unsalted butter, 1¼ cup (250 grams) granulated sugar, zest of 2 limes
Add the eggs one at a time, beating for a minute after each addition and scraping down the bowl as necessary.
2 large eggs
Add approximately one half of the dry ingredients and mix on low speed until they are just incorporated.
Add the buttermilk and lime juice and beat until mixed. Scrape down the bowl.
¼ cup buttermilk, ¼ cup lime juice
Add the remaining dry ingredients and mix until just barely incorporated.
Pour the batter into the prepared pan, even out the batter and give the pan a few thwacks on the counter to remove any air bubbles.
Bake for about 50 to 60 minutes until the top has started to brown and a toothpick inserted into the center comes out with just a few moist crumbs. Check the loaf cake after about 30 or 40 minutes and cover it loosely with aluminum foil if it is starting to brown.
Cool in the pan for 10 minutes, and then invert and transfer to a cooling rack.

Optional juniper syrup

While the batter is baking, prepare the syrup by combining the sugar, water, and juniper berries in a small saucepan.
¼ cup granulated sugar, ¼ cup water, 1 tablespoon juniper berries
Bring the syrup to boil over medium-high heat and stir until all of the sugar has dissolved.
Turn off the heat and let cool.

Lime Drizzle Cake Assembly

Once you have removed the cake from the pan and transferred it to a cooling rack, put the cooling rack over a piece of waxed paper or parchment paper to catch any drips.
Use a pastry brush or spoon to brush all of the syrup onto the top and sides of the cake. Let cool.
When ready to glaze, combine the powdered sugar and 1 tablespoon of lime juice and whisk to combine. Add a bit more juice if needed so that the glaze is just pourable, and pour the glaze over the cake, letting it drip down the sides. It is better to be slightly too thick than slightly too thin.
1 cup powdered sugar, 1 to 2 tablespoons lime juice
Let the glaze harden before serving, about one hour.
The cake can be stored at room temperature for up to one week.

Notes

This lime drizzle cake recipe will make about 9 one-inch slices.

Be sure to beat the butter, sugar, and lime zest together well until truly light and fluffy, then beat each egg in well. This mechanical leavening helps the cake rise and gives it its fine texture.

The juniper syrup is completely optional and was originally designated for the original gin and tonic cake recipe.

When making the lime drizzle, err on making the glaze thicker than thinner. Otherwise the lime glaze will just drip off the lime loaf cake.

Nutrition