Made with sour cream and almond meal, this Lime Loaf Cake is deliciously moist and tender. Topped with the easiest vanilla bean glaze, it's the perfect zesty treat. Ditch those Margaritas...this is where to use those limes!
Save this recipe 💌
Enter your email below, and I'll send this recipe straight to your inbox. You'll also be joining 1,000's of bakers, just like you, to receive my delicious recipes each week!
With just a handful of ingredients and only 10 minutes prep time, this lime loaf cake and vanilla bean glaze is great bang for your buck! Unlike most pound cakes, this one is made with sour cream and almond meal, to give you a deliciously tender crumb. The ingredients for the vanilla bean glaze are all thrown in together and whisked in no time, then drizzled over the cake and topped with lime zest. Seriously, I couldn't think of a better way to use limes!
Ingredients for the Lime Cake
- room temperature butter adds to the richness of this cake
- sugar for sweetness
- room temperature eggs gives the cake structure and richness -you'll need 2, preferably free-range
- lime juice and zest. Fresh limes are what's needed here. The zest is used in both the cake and the glaze, giving this lime cake a super zesty vibe
- self-raising flour means there's no need for extra raising agents
- almond meal gives this cake a wonderful texture
- sour cream makes it ultra moist and tender
Watch my latest video
Ingredients for the Vanilla Bean Glaze
- pure icing sugar (powdered sugar)
- cream
- vanilla paste
- melted butter
In a citrus mood? Check out:
Lemon Bundt with Vanilla Bean Glaze
I hope you love this Lime Loaf Cake with Vanilla Bean Glaze as much as we do! I just love the simplicity of the flavours, as well as the easy process and I know you'll love it too!
Lime Loaf cake with Vanilla Bean Glaze
Ingredients
Lime Loaf Cake
- 180 g Butter room temp
- 200 g Sugar (1 cup)
- 2 Eggs room temp
- 1 Lime, finely zested
- 2 tablespoon Lime juice
- 185 g Self raising flour (1¼ cups)
- 35 g Almond meal (⅓ cups)
- 185 g Sour cream (¾ cup) room temp
Vanilla Bean Glaze
- 120 g Pure icing sugar sifted
- 2 tablespoon Cream
- 1 teaspoon Vanilla paste
- 3 teaspoon Butter melted
Instructions
Lime Loaf Cake
- Pre heat oven to 160°C/320°F or 140°FF
- Line a small loaf pan with baking paper. I use a 20cm x 9cm pan
- In the bowl of a stand mixer, beat the butter and sugar on medium-high for a few minutes, until light and creamy. Scrape the sides of the bowl as needed.
- Add the eggs and zest, then beat again on low-medium until well combined (don't worry if it looks a little separated)
- Fold through the flour, almond meal, sour cream and lime juice, until just combined
- Scoop mixture into prepared tin and smooth the top down with a spatula (it's a thick batter, so you'll need to really spread it)
- Bake for 1 hour, or until a cake skewer comes out clean.
- Cool in pan for 10 minutes, before transferring to a cake rack to cool completely
Vanilla Glaze
- Combine all ingredients in a microwave safe bowl and whisk until smooth
- Place the bowl into a microwave and heat for 10-20 seconds, to slightly dissolve the sugar
- Allow the icing to cool and thicken a little, before drizzling over cooled cake
Save this recipe 💌
Enter your email below, and I'll send this recipe straight to your inbox. You'll also be joining 1,000's of bakers, just like you, to receive my delicious recipes each week!
Leave a Reply
You must be logged in to post a comment.