Lime & Passion Fruit Drizzle Cake

I love the combination of limes and passion fruit: they are two of my favourite flavours for a drizzle cake, complementing each other beautifully, with each flavour able to stand up to the other.

This is a very easy to make, with a light texture, a heady citrus perfume and a wonderfully intense lime and passion fruit flavour.

The cake is also excellent when made in miniature muffin tins, base-lined with a disc of greaseproof and a collar of greaseproof so that the cooled, soaked cakes come out easily.

The recipe

The recipe for the sponge is a slight tweak on a lemon drizzle cake recipe by Raymond Blanc: rather than lemon drizzle, I played around with proportions of lime, passion fruit and sugar to get the intensity I wanted.

Pouring the drizzle over the hot cake allows it to seep into it giving a moist, but not heavy, cake with a very tangy crust.

Recipe: lime and passion fruit drizzle cake – makes one large loaf


  • 4 large eggs, at room temperature
  • 250g caster sugar
  • 100ml full fat milk
  • 190g self-raising flour, sifted
  • finely grated zest of 3 limes (the juice will be used in the drizzle)
  • juice 2 passion fruit
  • 70g unsalted butter, melted
  • generous pinch of salt


  • juice of 3 limes
  • juice of 3 passion fruit
  • 100g granulated sugar

To finish

  • the finely grated zest of a lime and/or a few passion fruit seeds

You will also need a 2lb loaf tin, lined with greaseproof paper or a loaf liner. Or use a deep 8″ cake tin, also lined.


(1) Beat together all of the cake ingredients for about minute or so to give a fairly thick batter. Pour this into the prepared tin.

(2) Bake in a pre-heated oven, 170°C (fan) for about an hour, checking the cake after about 50 minutes. If it is starting to brown too much on top, place a piece of greaseproof over it. To test if the cake is cooked, insert a skewer – if there is no mixture on it when you remove it, the cake is ready.

(3) While the cake is cooking, make the drizzle: mix the ingredients together in a bowl – it doesn’t matter if the sugar has fully dissolved or not. When the cake has come out of the oven, prick holes with a skewer over the surface of the cake and pour the drizzle carefully over it and sprinkle some finely grated lime zest or passion fruit seeds over the top.

(4) Leave the cake to cool fully in the tin and slice generously!


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