Dairy Free | Dessert | Gluten Free | Snacks
Zesty Lime Cake Loaf
Lime cake loaf is a delicious olive oil cake that’s moist, easy to make, and is the perfect balance of sweet and tart. The zesty lime glaze really helps the lime flavor shine through. This recipe is dairy free with a gluten free option.
Ingredient Notes
Here’s what I used to make this lime yogurt cake:
- All purpose flour
- Leavening agents – baking powder and baking soda.
- Kosher salt – helps to balance the sweetness.
- Organic cane sugar – my favorite type of sweetener to use. It’s not as processed as other granulated sugars. However, you can also use white sugar if it’s what you have on hand.
- Olive oil – adds moisture into the cake.
- Large eggs
- Unsweetened plain dairy free yogurt – a thick greek-style yogurt is best.
- Vanilla extract
- Lime zest and fresh lime juice
- Lime glaze – powdered sugar, lime zest, fresh lime juice.
How to Make: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- “Cream” together sugar and oil. Combine the sugar and lime zest to infuse the lime flavor then whisk in the olive oil until well combined.
- Mix wet ingredients. Whisk the eggs into the sugar and oil mixture until smooth before adding the unsweetened yogurt, vanilla extract and lime juice.
- Fold wet into dry ingredients. Fold the wet ingredients into the flour mixture, making sure not to over mix.
- Bake. Pour the batter into the prepared loaf pan and baked until a toothpick or the tip of a knife inserted into the center comes out clean.
- Cool & glaze. Once the loaf has cooled, pour the glaze over the top.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this lime loaf cake recipe using what you already have? Here are some ideas…
- Make it gluten free – use gluten-free 1:1 flour (either Bob’s Red Mill or King Arthur) in place of the all-purpose flour. If using a different brand, make sure it contains xanthan gum for the best results.
- No organic cane sugar? – use white granulated sugar.
- Not dairy free? – use plain Greek yogurt or sour cream.
- Add-ins – sprinkle the top with shredded coconut or paper thin slices of lime.
Helpful Tips
- A microplane zester works best for removing the zest.
- Since we’re ingesting the zest from the peel, I recommend using organic limes if possible. If not, wash well, dry, then zest it before juicing them.
- Use a 9×5 or 8×4 loaf pan. Either one will work. Because an 8×4 pan is slightly smaller, the loaf will inevitably be a little taller, but that’s the only difference.
- Store leftovers in an airtight container in the fridge for up to 1 week.
More Cake Loaf Recipes
- Grapefruit Cake Loaf With Rosemary
- Raspberry Lemon Loaf
- Blackberry Lemon Bread
- Carrot Cake Loaf Zesty Citrus Glaze
Did you try this Lime Loaf Cake? If so, please leave a comment & a star rating below. Thank you!
Zesty Lime Cake Loaf
Lime cake loaf is a delicious olive oil cake that’s moist, easy to make, and is the perfect balance of sweet and tart. The zesty lime glaze really helps the lime flavor shine. This recipe is dairy free with a gluten free option.
Ingredients
- 1 ½ cups all purpose flour use GF if needed, see notes below
- 1 teaspoon baking power
- ½ teaspoon baking soda
- ½ teaspoon diamond crystal kosher salt reduce to ¼ teaspoon if using any other kind
- 1 tablespoon lime zest
- ¾ cup organic cane sugar
- ½ cup olive oil
- 2 large eggs room temperature
- ½ cup plain unsweetened dairy free yogurt I like Cocojune
- 1 teaspoon vanilla extract
- 2 tablespoons lime juice
Lime Glaze
- ½ cup powdered sugar
- 1 tablespoon lime zest
- 1 tablespoon lime juice plus more if needed to thin
Instructions
- Prep pan. Preheat your oven to 350°F/175ºC. Grease a 9×5 or 8×4 loaf pan with oil or a nonstick baking spray. Alternatively you can line it with parchment paper with some overhang.
- Mix dry ingredients. In a large bowl, whisk together flour, baking powder, baking soda, and kosher salt. Set aside.
- “Cream” together the sugar and oil. In a medium bowl, combine the sugar and lime zest. Massage the zest into the sugar with your fingers until fragrant. Then add the olive oil and whisk together until well combined.
- Mix wet ingredients. Whisk the room temperature eggs into the sugar and oil mixture until smooth before adding the unsweetened yogurt, vanilla extract and lime juice.
- Fold the wet into the dry. Pour the wet ingredients into the flour mixture and fold them together using a silicone spatula until just combined, don't over mix the batter.
- Transfer to a loaf pan and bake. Pour batter into the prepared pan. Bake in the preheated oven for 45-48 minutes (check after 45) or when a toothpick/the tip of a knife inserted into the center comes out clean.
- Let cool. Let the cake cool in the pan for 30 minutes. Carefully remove the loaf from the pan and transfer it to a wire rack to finish cooling completely.
- Glaze. In a small bowl, whisk together the powdered sugar, lime zest, and lime juice. Thin with a little more lime juice if needed. When the loaf is nearly cool, drizzle it on top of the bread, slice and enjoy!
Notes
Gluten free – use gluten-free 1:1 flour (either Bob’s Red Mill or King Arthur) in place of the all-purpose flour. If using a different brand, make sure it contains xanthan gum for the best results.
See the blog post for step-by-step photos, helpful tips, and a make it your way section with substitutions & variations.