Lime drizzle loaf cake

    1 hour 10 min

    This lime cake is lovely and moist due to the addition of soured cream. The drizzle icing makes it irresistible! This recipe makes two loaf cakes so you could freeze one for a later date.

    17 people made this

    Makes: 2 loaf cakes

    • Lime loaf cake
    • 2 teaspoons baking powder
    • 225g soured cream
    • 375g plain flour
    • 1 teaspoon salt
    • 200g butter, softened
    • 400g caster sugar
    • 3 eggs
    • zest of 2 limes
    • 4 tablespoons lime juice
    • Drizzle icing
    • 2 tablespoons lime juice
    • 125g icing sugar

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

      Lime Loaf cake:

    1. Preheat the oven to 180 C / Gas 4. Grease 2 loaf tins; line tins with baking parchment.
    2. Combine the baking powder and soured cream in a small bowl and set aside.
    3. In a mixing bowl, combine the flour and salt and mix well.
    4. In a separate bowl, beat together the butter and sugar until fluffy. Add eggs, one at a time; beat until pale and creamy. Add the lime juice, zest, soured cream and flour; mix until well incorporated. Spoon the mixture into the prepared loaf tins.
    5. Bake the cake for 45-50 minutes or until a skewer inserted into the middle of the loaf cakes comes out clean. Set the cakes aside to cool in the tin for 5 minutes; remove cakes from the tin and cover with a clean tea towel while you make the icing.
    6. Lime drizzle icing:

    7. Mix 2 tablespoons of lime juice with 2 tablespoons of the icing sugar; continue to add icing sugar in batches until the icing is smooth and glossy.
    8. Drizzle icing over warm loaf cakes.

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