Lockdown, Recipe

Lockdown recipe: lime drizzle cake

Easy recipe – takes 35-45 mins cooking + 15 mins prep. Can swap limes for lemon or orange, or a mix. Makes 12 slices (works out at 8 weightwatchers points a slice)



  • 75ml vegetable oil
  • 200g sugar (+ 1 tbs for the drizzle)
  • 250g plain flour
  • 1 tsp bicarbonate of soda
  • 3 limes, zested and juiced
  • 225ml soya milk (almond or oat also works)


  1. Preheat oven to 180C and line a 2lb loaf tin.
  2. Mix the oil, sugar and lime zest together.
  3. Add the flour, milk, bicarbonate of soda and 1tbs lime juice.
  4. Pour into the lined tin and bake for 35-45 mins (depends on your oven, and you might need to put some foil over the top for the last 10 mins of baking to stop the top catching).
  5. Meanwhile put the remaining 1tbs sugar and remaining lime juice in a bowl. Just before the cake is due to come out, heat in the microwave for 30 secs (you don’t have to, but it means the syrup soaks deeper into the cake).
  6.  When the cake is done (springs back when touched), take it out of the oven, pierce with a skewer and spoon the syrup over the cake.
  7. Cool and enjoy.