This Lime Drizzle Loaf Cake with Strawberry Glaze is the perfect balance of sweet and sour, with vibrant limes and sweet strawberries. This is a simple lime drizzle cake, with the usual sugary topping. However, a strawberry glaze is added on top for a little extra sweetness. This also makes the cake look super pretty.
As with any cake, the key to perfect texture is having all ingredients at room temperature before you start. Cream together the butter and sugar for enough time. Gently fold in the flour and then ensuring the cake comes out the oven at the right time! Play around with the decorations and toppings to suit your preference.
If you’re looking for a treat to take to a summery BBQ or picnic, or want a nice way to end your weekend: look no further. This is a great option for so many occasions, and requires very little effort really! If you’re looking for more warm weather bakes, check out this No Bake Chocolate and Coconut Tart (vegan) or these Lemon Curd Muffins. For videos and more baking inspiration, head on over to my Instagram.
You’ll see that for this Lime Drizzle Loaf Cake with Strawberry Glaze, self raising flour is called for. If you do not have this, use 170g Plain Flour and 1.5 Teaspoons Baking Powder. Self Raising flour is simply these two ingredients already combined. And, of course, if you’d prefer to make this as a classic lemon drizzle, please do.
Lime Drizzle Loaf Cake with Strawberry Glaze
Ingredients
- 175 g Unsalted Butter, Softened
- 175 g Granulated Sugar
- 3 Medium Eggs
- 175 g Self Raising Flour
- 1 Lime (zested/juice)
- 75 g Granulated Sugar
- 75 g Icing Sugar
- 2 Tbsp Milk
- 2 Large Strawberries
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line a 2lb loaf tin.
- In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar for 3-5 minutes on high (until the mixture is light and fluffy).
- Add the eggs, one at a time, mixing in between.
- Add the lime zest and flour (or flour and baking powder if using plain flour) and fold together.
- Pour mixture into the lined tin and bake for 40-50 minutes, until golden brown and a toothpick or knife comes out clean when inserted. Use this knife/toothpick to poke several holes in the top of the cake.
- Mix the lime juice and granulated sugar together and pour over the cake while it's still warm. Let cool on a wire rack.
- Once cool, make the strawberry glaze by smashing the strawberries, adding the icing sugar and milk and combine to form a glaze. Pour over the cake (whilst still in the tin).
- Optional: decorate with lime zest and strawberry slices.
- Let the glaze set before removing the cake from the tin. Slice and serve.
