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Feb 20, 2024

Ginger-Lime Tea Cake

This moist and flavorful ginger-lime tea cake includes a ginger and lime infused batter, a ginger-lime soak, and a lime-infused glaze. 

Ginger-Lime Tea Cake on a plate with the loaf in the background.

The fresh ginger and lime combination is amazing. Next time, I'm making extra ginger-lime syrup just so I can keep some to make cocktails or to mix with sparkling water. 

I took this cake to a small gathering for my sorority alumni club's volunteer night and my friends loved it (or at least they said they did!). 

Ginger-Lime Tea Cake loaf on a plate.


For the Cake:

From the Pantry and Fridge: Sugar, eggs, milk, baking powder, baking soda, salt, and all-purpose flour. 

Fresh lime zest: You will need a quarter cup of zest, so stock up on limes or find a friend with a tree (like me!). 

Extra virgin olive oil: I really love olive oil cakes. 

Fresh ginger: I used a coarse grater to shred the ginger. 

For the Ginger-Lime Soak:

More grated ginger and sugar, along with fresh lime juice. 

For the Glaze: 

The glaze is a mixture of crème fraîche, cream cheese, butter, confectioner's sugar, and heavy whipping cream. 

You will also need a lot more lime zest! Two more tablespoons. Just save the zested limes in your refrigerator for juicing later. If you are a G&T fan, you'll be set for days with wedges to add to your cocktail. 

Ginger-Lime Tea Cake slices on plates.

Process to Make this Cake:

This cake can be made and glazed all in the same day. 

First, mix the cake batter ingredients, pour them into a parchment lined loaf pan, and bake the cake. While it's baking, make the soaking syrup. 

Once the cake has cooled on a wire rack, place it back into the pan and brush it with the soaking syrup. At this point, let the cake rest for a couple of hours so that the syrup has a chance to soak into the cake. 

Finally, make the glaze and spread it over the cake. You can serve the cake right away or refrigerate it overnight to serve the next day. Be aware that the glaze will remain gooey (not harden). That is actually part of its appeal. 

Equipment You May Need: 

An electric mixer, either a stand mixer or hand mixer, is totally helpful unless you are a whiz at whisking by hand and have a lot of arm stamina! 

You'll also need a 9 inch by 5 inch loaf pan along with good parchment paper for lining the pan. 


Feel free to play around with the citrus that you use to make this cake. Right now, blood oranges are in season and I think this cake would be delicious made with them... or grapefruit, lemons, or tangerines! 

While the glaze calls for a small amount of crème fraîche, feel free to substitute full-fat sour cream. Likewise, you can substitute mascarpone for the cream cheese. 

Ginger-Lime Tea Cake slices on plates.


When adding the flour to the rest of the ingredients at the end of mixing, just mix it in lightly, as if you were mixing muffin batter. A few streaks of flour in the batter is fine. 

Because we have a tree full of limes in the backyard, I used zest from Bearss limes, which are yellowish in color, so I didn't get the pretty little flecks of green lime zest. If you'd like them in your glaze, be sure to use standard green limes. 

The Cake Slice Bakers Logo.

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The Cake Book: Beautiful Sweet Treats for Every Craving by Rebecca Firth. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook and Instagram pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

The Cake Book cover photo.

It is a new year and a new book - The Cake Book: Beautiful Sweet Treats for Every Craving - and our choices for February 2024 were ~

Ginger Lime Tea Cake

Thicc Mint Cookie Cake

Buffalo Milk Swiss Roll

Ginger-Lime Tea Cake loaf on a plate.

Ginger-Lime Tea Cake

Ginger-Lime Tea Cake
Yield: 12 servings
Author: Karen's Kitchen Stories
Prep time: 2 HourCook time: 1 HourInactive time: 1 HourTotal time: 4 Hour
This moist and flavorful ginger-lime tea cake includes a ginger and lime infused batter, a ginger-lime soak, and a lime-infused glaze.


For the Cake
  • 150 grams (3/4 cup) granulated sugar
  • 8 grams (1/4 cup) lime zest
  • 6 grams (1 tablespoon) freshly grated ginger
  • 112 grams (1/2 cup) extra virgin olive oil
  • 2 large egg, room temperature
  • 1 cup whole milk, room temperature
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 6 grams (1 teaspoon) sea salt
  • 289 grams (2 cups plus 2 tablespoons) all-purpose flour
For the Soaking Syrup
  • 1/4 cup fresh lime juice
  • 1/4 cup granulated sugar
  • 6 grams (1 tablespoon) freshly grated ginger
For the Glaze
  • 60 grams (2 ounces) crème fraîche, room temperature
  • 60 grams (2 ounces) cream cheese, room temperature
  • 28 grams (2 tablespoons) unsalted butter, room temperature
  • 210 grams (1 3/4 cups) confectioners' sugar, sifted
  • 2 tablespoons whipping cream
  • 4 grams (2 tablespoons) lime zest


To Make the Cake
  1. Heat your oven to 350 degrees F and spray a 9 inch by 5 inch loaf pan with spray oil and line it with parchment paper with some overhang to be able to lift the cake out of the pan.
  2. In the bowl of a stand mixer or in a large bowl, add the sugar, zest, and ginger. Using your hands massage the zest and ginger into the sugar until the sugar is fully infused.
  3. Whisk in the eggs and oil with a stand mixer, a hand mixer or with a whisk, for three minutes.
  4. Add the milk, baking powder, baking soda, and salt and mix/whisk for an additional minute.
  5. Stir in the flour. The mixture will still have streaks of flour, like muffin batter. Pour the batter into the prepared loaf pan and bake in the oven for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
  6. Cool the pan on a rack for 10 minutes and then lift the cake out of the pan and let cool completely on the rack.
For the Ginger-Lime Soak
  1. In a small saucepan, combine all of the ingredients and cook over medium-low heat until the sugar has dissolved. Set aside to cool.
  2. When the soak is ready, put the cake back in the pan and brush the the cake with it with a pastry brush. Continue brushing the cake until you have used all of the mixture. Set aside.
To Make the Glaze
  1. Beat together the crème fraîche, cream cheese, and butter until smooth.
  2. Add the sifted confectioners' sugar, cream, and zest, and beat until light and fluffy.
  3. Spread the glaze over the top of the cake, letting it drip down the sides.

Nutrition Facts



Fat (grams)

17 g

Sat. Fat (grams)

5 g

Carbs (grams)

55 g

Fiber (grams)

1 g

Net carbs

54 g

Sugar (grams)

35 g

Protein (grams)

5 g

Cholesterol (grams)

49 mg
cake, lime, ginger
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Would you like to comment?

  1. I am sure they did love it. Who can resist citrus and ginger? I love the idea of using tangerines for this cake.

  2. Mmmmm! What a tasty flavor combination. I was just thinking how I need to use more fresh ginger. It is so good, but I never think to pick it up when I'm at the store.

  3. Yes, please! I love cakes like this, from the liquid you add to keep it moist, to the icing you pout on to give it zing. How cool that you have a tree full of limes! Limes don't grow where i live. Thanks for this recipe!

  4. Looks great Karen! Beautiful glaze!


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