If you live in the UK then you will know the joys of a Pimms cocktail in a beer garden the minute the sun appears! This Pimms Loaf Cake is inspired by that drink. It's a citrus sponge with lemon, orange and lime zest. It's drizzled with a boozy Pimms syrup, then topped with whipped cream and lots of fresh fruit. This is such a fabulous cake for summer time, and would be centre of attention at a BBQ!
How to make Pimms Loaf Cake
To make the syrup, put Pimms, caster sugar and the citrus juice in a pan on a low heat. Once the sugar has dissolved, boil the mixture for 5 minutes, stirring all the time. Then set aside to cool. To make the cake, start by mixing the butter and sugar together.
Then add the eggs and the lemon, lime and orange zest and mix in. Finally, mix in the self raising flour.
Pour the mixture into a lined loaf tin and bake for an hour, or until golden and a skewer inserted in the centre comes out clean. As soon as the cake comes out of the oven, poke it all over with a thin skewer, then brush on the syrup and leave to cool before decorating.
What is Pimms?
If you’re not familiar with Pimms, it is a gin based liquor flavoured with fruits and spices. It is made into a cocktail by adding lemonade (or occasionally ginger ale) and lots of fresh fruit like strawberry, orange and cucumber, plus fresh mint leaves. Pimms is SO popular in the UK at summertime, jugs of Pimms cocktails are served in almost every beer garden you go to. It's also known as the drink of the Wimbledon tennis tournament. It’s the perfect refreshing drink on a hot day!
What size tin do you need to make this cake?
To make this cake you will need a 2lb loaf tin. If you are not sure what size your loaf tin is, a 2lb loaf tin can hold 2 pints/1100mls of water. It varies slightly as some loaf tins are slightly different in shape, but it's difficult to confuse it with a 1lb loaf tin as they only hold around 1.5 pints/850ml water.
Can this recipe be made into cupcakes or a round cake?
How long does this cake last for and can it be frozen?
The decorated cake will keep in an airtight container in the fridge for 2 days. You can freeze the cake if you do not add the whipped cream and fruit. Wrap it well with cling film or put it in an airtight container and freeze for up to 3 months. You could also slice up the cake before freezing, put some baking paper between the slices to make them easier to separate once frozen. Then you can defrost a slice or two at a time.
More tips for making the Pimms Loaf Cake:
- You don't have to decorate the cake with the whipped cream and fruit, it's very delicious plain with just the drizzle
- Make sure to store any leftovers in the fridge if you do decorate it with the whipped cream, put the cake in an airtight container or cover it well to stop it from drying out
- You will have some leftover citrus juice after making this cake. You can freeze it in ice cube trays and use it for cocktails or mocktails, or for baking this cake multiple times!
Recommended equipment & ingredients*
- Mixing bowls
- Loaf cake tin
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Piping bags
- Loaf cake storage box
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More Pimms recipes...
Pimms Loaf Cake
For the Pimms syrup
- 150 ml Pimms
- 50 g Caster sugar
- 2 tbsp Citrus fruit juice
For the cake
- 200 g Butter or baking spread
- 200 g Caster sugar
- 4 Eggs large
- 200 g Self raising flour
- 1 Lemon zest only
- 1 Lime zest only
- 1 Orange zest only
- 200 ml Double cream
- 1 tsp Vanilla extract
- 1 tbsp Icing sugar
- Fruit of your choice, I recommend strawberries, orange slices, cucumber rolls and mint leaves
- Pre-heat the oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line a 2lb loaf tin
- Mix together the butter (or baking spread) and caster sugar, ideally using an electric mixer, until light and fluffy
- Add the eggs, and whisk in until smooth
- Add the lemon, orange and lime zest and mix in. Keep the zested fruits as you can use their juice for the syrup
- Whisk in the flour gently until fully combined
- Pour the mixture into the loaf tin and bake for an hour, or until a skewer inserted in the centre comes out clean
- While the cake is baking, make the Pimms syrup
- Juice the lemon, lime and orange that you zested for the cake into the same bowl, and add 2 tbsp of the juice to a sauce pan along with the Pimms and caster sugar
- Heat on a low heat until the sugar has dissolved then boil for 5 minutes, stirring frequently. Pour into a bowl and leave to cool
- When the cake comes out of the oven, poke it all over with a thin skewer, then brush the syrup all over it. Leave the cake to cool fully in the tin
- To decorate, whip up the double cream with the icing sugar and vanilla extract and pile it on top of the cake
- Add fresh fruit of your choice, I recommend strawberries, orange slices, mint leaves and cucumber rolls. To create the cucumber rolls use a vegetable peeler to peel strips off a cucumber and roll them up
- Serve immediately, store leftovers in the fridge and eat within 2 days
If you like this, check out more of my Loaf Cake recipes!
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