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.

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Prep Time 20

Cook Time 50

Total Time 1 10

Course Dessert

Status Tried - Recipe Adjusted

Servings loaf

Ingredients

Lime Loaf

1/4 cup lime juice
2 zest of lime
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

Combine the lime juice and zest, 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

Original recipe called for using 3 whole limes, softened by boiling, but I found it made the loaf overwhelmingly bitter. Sustitute 1/4C lime juice and zest of 2 limes for the 3 whole limes. You'll thank me for it :)

Keyword citrus cake, lime, lime glaze, lime loaf, sweetnesses-cakes-muffins, whole lime

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