Nigella Lime Drizzle Cake

Right, I’ll be honest with you — the first time I tried making this Nigella Lime Drizzle Cake, I forgot to put the blooming drizzle on until the thing was cold as a brick. Rookie error, and it haunts me. It looked perfect, smelled like summer in a tin, but tasted like sponge in need of CPR. That’s the thing about this cake — it’s simple, but unforgiving if you rush it or get distracted by, say, your neighbour knocking on the door with a “quick question” about rhubarb that somehow turns into a 20-minute chat.

This is Nigella’s famous Lime Drizzle Cake — tangy, sweet, properly moist when done right, and dangerously easy to eat slice after slice. If you’re after something with zing that won’t break your brain, keep reading. Just promise me you won’t skip the drizzle bit.

Ingredients List

For the Cake:

• 225g self-raising flour — sifted, for a fluffier crumb.
• 4 tbsp milk — helps loosen the batter just enough.
• Zest of 1 lime — brings sharpness and colour.
• Zest of 1 lemon — for a touch of mellow citrus.
• 175g butter (softened) — room temp makes all the difference.
• 175g caster sugar
• 3 large eggs — I crack them into a cup first to avoid shell disasters.

For the Drizzle:

• Juice of 1 lime
• Juice of 1 lemon
• 125g caster sugar — forms the crunchy, syrupy glaze on top.

How to Make It (Instructions)

1. Preheat your oven to 180°C (160°C fan). Line and grease a standard loaf tin.
2. Cream the butter and sugar until pale and fluffy — take your time, 3–5 minutes. This step matters more than we all want to admit.
3. Add the eggs one at a time, beating well between each. If it looks like it’s curdling, add a spoonful of flour to rescue it.
4. Mix the flour into the milk in a separate bowl, then gently fold this into your eggy butter mix.
5. Stir in the lime and lemon zest. The batter should be smooth and smell like a citrus grove on a sunny day.
6. Pour into your tin and smooth the top. Bake for about 1 hour, or until a skewer poked in the middle comes out clean.
7. While it bakes, combine your lime and lemon juice with the caster sugar. Set it near the oven so it stays warm and ready.
8. The moment the cake comes out, poke it all over with a skewer or cocktail stick, then slowly spoon the drizzle on top. It must go on while the cake is hot — that’s how it sinks in and does its magic.
9. Let it cool in the tin. And if you taste it warm? Good luck stopping at one bite.

(P.S. Don’t open the oven early. I did once and the cake collapsed like my motivation in January.)

Common Mistakes

Why is my lime drizzle cake dense?
You may have overmixed the batter or used cold butter. It needs air — think gentle, not aggressive.

Why did my cake split at the top?
That’s likely your oven running a bit hot. A crust forms too fast and then the cake bursts as it rises. Try lowering the temp slightly next time.

Why is my drizzle just sitting on top?
It probably went on too late or the cake cooled too much. Drizzle must go on immediately after baking.

Why is my cake sinking?
You peeked too early, didn’t you? The door opens, the heat escapes, and the centre sinks. We’ve all done it. Bake with faith — and patience.

Why does it taste dry?
This happened to me when I forgot the drizzle and overbaked it by 10 minutes. Watch that timer like a hawk and trust your skewer test.

Storage Tips

Fridge:
Wrap tightly in cling film or pop it in an airtight box. Keeps well for up to 5 days.

Freezer:
Wrap slices in foil and freeze in a zip bag. Lasts about a month. Defrost in the fridge overnight — drizzle flavour holds up beautifully.

What to Serve With It

• Whipped cream or mascarpone — that cool richness offsets the tang beautifully.
• Fresh berries — raspberries or blackberries are divine with it.
• A strong cup of tea — preferably something floral or citrusy, like Earl Grey.

Or just eat it in the kitchen over the sink. I won’t judge.

FAQ Section

Can I make this gluten-free?
Yes, use a good-quality gluten-free self-raising blend. Add ½ tsp xanthan gum if yours doesn’t already include it.

Can I use only lime or only lemon?
Absolutely. It’ll still be lovely, just a bit more one-note. Lime-only gives extra punch.

Do I need to refrigerate the cake?
Not unless it’s very hot where you live. A cool counter works fine for 2–3 days.

Can I use orange instead?
You can — the flavour will be sweeter and less sharp, but it works. Maybe add a touch of lemon to keep the zing.

Try More Recipes:

• Nigella Ruby Noodles
• Nigella Venison Casserole
• Nigella Gooseberry Chutney
• Nigella Baked Egg Custard