Lime Loaf Cake
I wanted a lime cake. A lime cake that reminds me of my childhood, when I used to run around my grandmother’s backyard, always playing near her big lime tree. I would tear the leaves, squeeze them, and sniff — inhaling that zesty, green scent.
Sometimes I’d find a very ripe, deep-green lime and snatch it. I’d sink my teeth into it, tear into the flesh, and enjoy that extremely tart flavor until it hit every nerve in my face — making everything tighten and squish together. And I loved it.
For me, this is deeply personal. I wanted this cake to taste exactly like that feeling from my childhood.
I know that, in the Gulf region, citrus desserts aren’t always the most popular. Many people prefer chocolate or richer flavors. But for me, citrus has always been what I reach for. I’ve always loved bright, sharp desserts more than anything else.
So I wanted to develop this and share it with you. I tried my best to make something that truly captures those memories and those flavors. And honestly, it does. I’m completely content with it.
So here it is — a lime loaf cake. Just as simple as that.
Ingredients
Dry
• 150g plain (all-purpose) flour
• 3 teaspoons baking powder
• ¼ teaspoon salt
Wet
• Finely grated zest of 5 limes
• 150g caster sugar
• 3 large eggs
• 120ml neutral oil (sunflower, grapeseed, or light olive oil)
• 1 teaspoon vanilla extract
• 1 tablespoon lime juice
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For the Icing
• 100g icing sugar, sifted
• 2 tablespoons lime juice
• Finely grated zest of 1 lime
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Method
1. Preheat the oven to 180°C (350°F).
Grease a 900g (2lb) loaf tin and line it with baking paper.
2. In a bowl, rub the caster sugar with the lime zest using your fingertips until the sugar turns pale green and deeply fragrant.
3. In a large bowl, whisk the eggs with the lime sugar until pale and slightly fluffy.
4. Slowly drizzle in the oil while whisking, until fully emulsified.
5. Add the lime juice and vanilla, and mix well.
6. In a separate bowl, whisk together the flour, baking powder, and salt.
7. Gently fold the dry ingredients into the wet mixture until just combined — don’t overmix.
8. Pour the batter into the prepared tin and bake for 35–40 minutes, or until a skewer inserted into the centre comes out clean.
9. Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack and cool completely.
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Icing & Finishing
1. Mix the icing sugar with the lime juice and zest to form a runny glaze.
2. Spoon the glaze over the cooled cake, letting it drip naturally down the sides.
3. Finish with extra lime zest, slice, and serve.
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Storage
• Keeps well at room temperature for 2–3 days, tightly wrapped.
• The flavour deepens beautifully by day two.
