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–+ servings

Whole-Lime Loaf with Lime Glaze

A moist whole-lime loaf made by boiling whole limes to soften the peel and pith, blending them into the batter, and finishing the cooled loaf with a bright lime glaze.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Servings 1 loaf

Ingredients
  

Lime Loaf

  • 3 whole limes
  • 3 large eggs
  • 1 cup granulated sugar about 200 g
  • 1/2 cup neutral oil about 120 ml
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour about 180–190 g
  • 1 1/2 tsp baking powder
  • 1 pinch salt
  • 1 Tbsp butter approximately, for the top

Lime Glaze

  • 1 cup powdered sugar about 120 g
  • 2–3 Tbsp fresh lime juice or enough to make a thick, pourable glaze

Instructions
 

Lime Loaf

  • Place the whole limes in boiling water and cook until very soft. This softens the fruit and reduces some of the bitterness from the peel and pith.
  • Let the cooked limes cool enough to handle. Remove any seeds, then use the softened peel, pith, and flesh as the lime base for the batter.
  • Combine the cooked limes, eggs, granulated sugar, neutral oil, and vanilla until fairly smooth and pale yellow-green.
  • Add the flour, baking powder, and salt. Fold or stir just until combined into a thick cake batter.
  • Transfer the batter to a greased or parchment-lined standard loaf pan and smooth the top.
  • Place a thin strip or small pats of butter lengthwise down the center of the batter to encourage a neat center split as the loaf rises.
  • Bake at 350°F (175°C) for about 45–55 minutes, until a skewer inserted in the center comes out clean or with a few moist crumbs.
  • Cool the loaf completely before glazing.

Lime Glaze

  • Mix the powdered sugar with enough fresh lime juice to make a thick but pourable glaze.
  • Pour the glaze generously over the cooled loaf and allow it to run down the sides. Let the glaze set before slicing.

Notes

Reconstructed from a TikTok cooking video supplied by the user. The technique and major ingredients were visible, but the exact quantities were not clearly legible; measurements are estimates based on the visible amounts and batter consistency. The defining technique is using boiled whole limes—including peel, pith, and pulp—rather than only lime zest and juice.
Keyword citrus cake, lime, lime glaze, lime loaf, whole lime
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