Get a taste of the tropics with our zesty Lime Drizzle Cake recipe! Made with fresh lime zest, almond flour and a sweet, tangy drizzle, this cake is the perfect dessert for any occasion.
Plus, it's easy to make and gluten-free, so everyone can enjoy it. Try it now and indulge in the bright and refreshing flavor of lime.
A drizzle cake is called so because it's typically made by drizzling a sweet syrup or glaze over the top of the cake, which seeps into the sponge and adds moisture and flavor.
Why you'll love this moist lime drizzle cake recipe
- The tangy lime zest and juice give the cake a refreshing flavor that's perfect for spring and summer.
- The use of almond flour gives the cake a nutty flavor and a moist, tender texture that's sure to satisfy.
- It's a great option for those following a keto or low-carb diet, as it's made with almond flour and contains natural sweetening.
- The drizzle on top, made with powdered sweetener and lime juice, adds a sweet and tangy finish that's hard to resist.
- This moist lime drizzle cake is a diabetic-friendly option that's lower in sugar and carbs, making it a great choice for anyone looking for a healthier dessert option without sacrificing flavor.
Despite being made with almond flour and a natural sweetener, you won't notice a difference in taste as this lime drizzle cake is just as delicious as its traditional counterpart.
This drizzle lime cake is super easy to make and will leave you wanting to make it again and again.
- Almond Flour: ground blanched almonds were used for this recipe which gives it a slightly nutty flavor plus its low carb and gluten-free.
- Sweetener: we used powdered sweetener instead of icing sugar for the cake and the lime drizzle.
- Lime juice and lime zest: we want all those lime citrusy flavors coming through in these cookies.
- Sour Cream: my secret ingredient to make this sugar free lime drizzle cake super moist and scrumptious.
- Eggs, unsalted Butter, baking powder and salt
See the recipe card for quantities.
Steps by step instructions
How to make the lime drizzle cake?
STEP 1: Preheat your oven to 325°F.
In a large bowl whisk together the almond flour, baking powder and salt, then set it aside.
STEP 2: In another large bowl add the eggs, ½ cup of the powdered sweetener, unsalted butter and the sour cream with the zest of one lime. Mix on high for 1 minute with an electric mixer or in a stand mixer.
We prefer to use powdered sweetener in the cake but you can use granular sugar or sweetener if that's all you have.
STEP 3: Combine the wet and dry ingredients together with a rubber spatula and then transfer it to a 9" x 5" loaf tin that has been greased and lined with parchment paper. Smooth out the top of the cake batter with the rubber spatula.
Bake in the oven at 325°F for 45 minutes or when a skewer inserted in the center comes out clean.
- STEP 4: Allow the cake to cool completely before removing it from the loaf pan, otherwise it may break apart.
- To make the lime drizzle combine the lime juice (we squeezed four limes) and powdered sweetener in a medium-sized bowl with a whisk.
- Once the cake has cooled poke the cake all over the top with a toothpick and then pour the lime drizzle over the top of the cake.
- Allow the cake to sit at room temperature for about an hour to soak up all that lime drizzle juice. It may seem like a lot of liquid but the cake will soak it all up.
- Garnish with fresh lemon slices and sprinkle with caster sugar or powdered sweetener (optional).
Why is this cake better than a lemon drizzle cake?
While both lemon and lime drizzle cakes are delicious, here are a few reasons why you might prefer the lime version:
- Lime has a slightly more complex and nuanced flavor than lemon, with a bit more sweetness and a more floral aroma.
- The nuttiness of the almond flour pairs particularly well with the tangy lime flavor, making for a more interesting and satisfying taste and texture experience.
- Lime is a slightly less common flavor for baked goods than lemon, so if you're looking for something a bit more unique and unexpected, lime might be the way to go.
- If you're looking for a dessert that's lower in sugar and carbs, this easy lime cake made with almond flour might be a better choice, as it contains less sugar and carbs than most traditional cakes.
Compared to an orange drizzle loaf cake, the lime drizzle cake recipe made with almond flour would likely contain less sugar due to the tartness of the lime, while an orange drizzle cake would typically contain more sugar to balance out the natural bitterness of the orange zest and juice.
Overall, both lemon and lime drizzle cakes are delicious and have their own unique flavors and textures, but if you're in the mood for something a bit different, the lime and almond flour version is definitely worth trying.
How to serve lime drizzle cake?
A sugar free lime drizzle cake is delicious on its own, but you can also serve it in a variety of ways. Here are a few ideas:
- Serve it with a dollop of whipped cream or coconut cream and some fresh berries or sliced fruit.
- Slice it and serve it with a cup of tea or coffee for a mid-day snack.
- Top it with a scoop of low-carb vanilla ice cream for a decadent dessert.
- Drizzle some extra lime syrup over the top for added moisture and flavor.
- Toast a slice and serve it with a pat of butter or cream cheese for breakfast.
Tips to making the best lime drizzle cake ever!
- Fresh Lime Juice: The flavor of lime is essential to the success of this cake, so it's important to use fresh lime zest and juice for the best results. Avoid using bottled lime juice or pre-grated zest, as they won't have the same fresh, zesty flavor.
- Don't overmix the batter: When using almond flour, it's important not to overmix the batter as this can cause the cake to become dense and heavy. Mix the ingredients just until they're combined and then stop, to ensure a light and fluffy texture.
To store a lime drizzle cake, allow it to cool completely and then wrap it tightly in plastic wrap or aluminum foil. You can also store it in an airtight container.
Store the cake at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze the cake for longer storage by wrapping it tightly in plastic wrap and then placing it in an airtight container or freezer bag. The cake will keep in the freezer for up to 3 months.
You can also slice the entire cake and wrap each slice individually with plastic wrap.
When ready to enjoy, simply thaw the cake at room temperature for a few hours or overnight in the fridge before serving.
Here are some variations of a lime drizzle cake that you might enjoy:
- Coconut Lime Drizzle Cake: Replace some of the almond flour with unsweetened shredded coconut and add a bit of coconut extract to the batter for a tropical twist.
- Blueberry Lime Drizzle Cake: Fold fresh or frozen blueberries into the batter before baking for a fruity addition that pairs well with the tangy lime flavor.
- Lemon Lime Drizzle Cake: Use a combination of lemon and lime zest and juice for a more complex citrus flavor.
- Ginger Lime Drizzle Cake: Add ground ginger to the batter for a spicy kick that balances out the sweet and tangy flavors.
Frequently asked questions
Fresh lime juice is preferred for the best flavor, but bottled lime juice can be used in a pinch.
Yes, this cake can be made ahead of time and stored in the fridge or freezer until ready to serve. To keep it moist, drizzle some extra lime syrup over the top before serving.
While this sugar-free lime drizzle cake is a diabetic-friendly option as it is made with almond flour and has a lower carbohydrate content compared to traditional cakes, it's important to note that sugar substitutes may still affect blood sugar levels and some individuals with diabetes may need to monitor their intake of sugar substitutes.
As with any dietary restriction or medical condition, it is always best to consult with a healthcare provider before making changes to your diet.
Lime Drizzle Cake
- ¼ cup low carb sweetener
- ½ cup lime juice
- Preheat the oven to 325°F.
- In a large bowl combine the dry ingredients with a whisk.2 cups almond flour, 1 teaspoon baking powder, ½ teaspoon salt
- In another large bowl combine the wet ingredients with an electric mixer or stand mixer on high for 1 minute.3 large eggs, ⅓ cup unsalted butter softened, ½ cup low carb sweetener, ½ cup sour cream, 1 tablespoon lime zest
- Combine the wet and dry ingredients with a rubber spatula and transfer to a 9" x 5" loaf pan that has been greased and lined with parchment paper.
- Bake at 325°F for 45 minutes. A toothpick inserted in the center should come out clean. Allow the cake to cool completely before removing it from the loaf tin.
- In a medium bowl whisk together the lime juice and powdered sweetener until combined.¼ cup low carb sweetener, ½ cup lime juice
- Poke holes all over the top of the cake and then pour the lime drizzle over the loaf. Allow the cake to sit for one hour before serving to allow the cake to soak up all the lime drizzle juice.
- Optional - garnish with thin slices of lime and sprinkle with powdered sweetener.
- Fresh Lime Juice: it's important to use fresh lime zest and juice for the best results.
- Don't overmix the batter: It's important not to overmix the batter as this can cause the cake to become dense and heavy.
This recipe card provides the basic details to make this recipe. For more information, tips and variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.