Key Lime Loaf

This is the perfect light, zesty cake for Spring (it’s definitely Spring now, my car is like a freaking oven). It uses the basic recipe for my Banana & Chocolate Loaf* but I’ve packed a loada limes in instead, nomnomnomnom!

*hands up, the only cake I can make without it turning out like a pancake is a loaf – any advice would be greatly appreciated!

You will need:

285g plain flour

1 tsp bicarb. of soda

110g soft butter or spread

225g caster sugar

2 eggs

85ml milk + 1 1/2 tsp lemon juice

1tsp vanilla extract

the juice & zest of 3 limes

icing sugar


Pop your oven on to 180º/gas mark 4 and evenly grease a loaf tin.

Once you have weighed out your flour & bicarb, leave this to one side.

Cream together your butter & sugar until it’s all combined then zest your limes into the mixture.

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^ this was a bad, BAD time to find out I had a cut on my hand. BAD I tell you!

Beat together your eggs, milk and vanilla extract in a separate bowl and add this gradually to your butter/sugar combo until it’s evenly mixed, then add 2 teaspoons of your lime juice (the rest is for the icing)… stir stir stir.


Gradually add your flour/bicarb mix, stirring as you go until everything is evenly mixed.


Transfer your mixture to the loaf tin (ALL of it, you greedy pigs) and whack it in the oven for 45mins – 1hr. Once you put a knife in and it comes out clean then your cake it ready!

Now, hold your horses! Don’t be tempted to empty your cake onto the worktop, sans oven gloves, burn your hands just to gobble your cake up straight away. It needs to be compleeetely cooled before you slide a knife round the edge of your tin and turn your cake out onto a board.

Once you’re ready to ice (I did this the next day for a BBQ so there really is no hurry), the first thing you needs to do it take a knife and make lots of deep stabs all over your cake.

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Mix around 3 teaspoons of icing sugar with enough lime juice to make a very thin, transparent icing. This should soak easily into your stab holes in your cake. Pour it over your cake slowly (or it’ll all just run of the edge) until it’s all soak into the holes. Once that’s done, make some thicker icing and spread over the top of your cake. It should dribble artistically down the sides and look v. professional…


This was a real crowd pleaser at our BBQ this weekend and I’ve been slivering bits off ever since. #nomnomnomnom


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