Lime and ginger drizzle cake traybake

By Martha Collison

Changing the type of drizzle on a cake is now commonplace, but don’t forget that you can change the cake, too – don’t just stick to vanilla sponge! Ginger cake is already deliciously moist, but drenching it in lime juice mixed with demerara sugar only improves it further. Citrus flavours like lemon or lime lighten warm spices like ginger and make each square of this cake really refreshing.

Crave: brilliantly indulgent recipes by Martha Collison (HarperCollins) £16.99, is out now



  • 200g butter, plus extra for greasing
  • 250g soft dark brown sugar
  • 50g treacle
  • 100g golden syrup
  • 100ml milk
  • 2 eggs
  • 1 ball stem ginger from a jar in syrup, finely chopped
  • Grated zest of 1 unwaxed lime
  • 250g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground ginger


  • Juice of 3 limes
  • 100g demerara sugar
  • 25g crystallised ginger, cut into small cubes (optional)
  • You will also need a 20 x 20cm cake tin.


  1. Preheat the oven to 180°C/160°C fan/gas 4, grease the cake tin and line it with baking parchment.
  2. Place the butter, sugar, treacle and syrup in a large saucepan over a medium heat and stir continuously until the butter has melted and the sugar has completely dissolved.
  3. Remove from the heat and pour the milk into the saucepan of hot butter and sugar mixture, whisking until combined. This will cool the mixture down before you add the egg, preventing it from scrambling. Beat the eggs into the mixture one at a time, then stir in the chopped stem ginger and most of the lime zest, reserving some for decoration.
  4. Mix together the flour, bicarbonate of soda and ground ginger in a large bowl. Sift the dry ingredients into the wet ingredients in the saucepan and beat until well combined.
  5. Pour the batter into the lined tin and bake in the middle of the oven for 30–35 minutes or until risen and a skewer inserted into the centre comes out clean.
  6. While the cake is baking, prepare the drizzle. Mix the lime juice and demerara sugar together in a small jug. Just 5 minutes after the cake comes out of the oven, while it’s still in the tin, pour over the drizzle and spread it right to the edges of the cake. Sprinkle over the crystallised ginger cubes (if using) and remaining lime zest, then leave to stand for at least 15 minutes so the drizzle can soak into the sponge properly. Remove from the tin and cut the cake into squares. This cake will keep for up to 1 week.

Join us for Tearfund's Big Bake

Be part of Tearfund’s Big Bake and fight poverty.

Sign Up Share print