Lime Loaf Cake with Vanilla Bean Glaze

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!

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!

What you need 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

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Ingredients for the Vanilla Bean Glaze

• pure icing sugar (powdered sugar)
• cream
• vanilla paste
• melted butter

In a citrus mood?  Check out:

Lemon Blueberry Muffins

Lemon Bundt with Vanilla Bean Glaze

Lemon Delicious Puddings

No-Bake Lemon Slice

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

Made with sour cream and almond meal, this Lime Loaf Cake is deliciously moist and tender.  Topped with vanilla bean glaze, it's the perfect zesty treat!

4.72 from 7 votes

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Ingredients

  

Lime Loaf Cake

• 180 g Butter room temp
• 200 g Sugar (1 cup)
• 2 Eggs room temp
• 1 Lime, finely zested
• 2 tbsp 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 tbsp Cream
• 1 tsp Vanilla paste
• 3 tsp 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

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