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!
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