Glazed Key Lime Loaf Cake
This Key Lime Loaf is soft, buttery, and bursting with bright citrus flavor. Fresh key lime juice and zest give the tender loaf its signature sweet-tart taste, while a simple key lime glaze adds an extra layer of citrusy sweetness to every slice.
It’s an easy dessert that feels especially refreshing during spring and summer, but it’s delicious any time you’re craving something bright and citrusy. Serve a slice with coffee or tea, bring it to a brunch or gathering, or enjoy it as a simple afternoon treat.
⏱️ Prep Time: 10 minutes
🔥 Cook Time: 45 minutes
⏰ Total Time: 55 minutes
🍰 Servings: 10 servings
🍋 Course: Dessert
🇺🇸 Cuisine: American
⭐ Difficulty: Easy
Why You’ll Love This Recipe
- Bright key lime flavor: Fresh key lime juice and zest give every slice a refreshing sweet-tart citrus flavor.
- Soft and tender: Butter, eggs, and milk create a moist loaf with a tender crumb.
- Simple key lime glaze: The sweet-tart glaze adds even more lime flavor and a pretty finishing touch.
- Easy to make: The batter uses straightforward ingredients and bakes in one loaf pan.
- Perfect for entertaining: It’s a lovely dessert for brunches, showers, spring gatherings, and summer parties.
- Delicious with coffee or tea: A slice makes an easy afternoon treat or sweet addition to brunch.
🛒 Ingredient Notes
- Butter: Softened butter gives the loaf a rich flavor and helps create a soft, tender crumb.
- Key lime juice: Freshly squeezed key lime juice provides the bright, tart flavor that makes this loaf special.
- Key lime zest: Adds concentrated citrus flavor and aroma without adding extra liquid to the batter.
- All-purpose flour: Provides structure while keeping the loaf tender when the batter isn’t overmixed.
- Baking powder: Gives the loaf lift so it bakes up light rather than dense.
- Milk: Adds moisture and helps create a smooth, tender batter.
- Powdered sugar: Forms the base of the simple key lime glaze.
- Lime juice for the glaze: Thin the glaze gradually until it reaches a smooth, drizzleable consistency.
💡 Kris’s Tip: Zest the key limes before you juice them—it’s much easier that way. For the brightest lime flavor, let the loaf cool completely before adding the glaze so it stays on top instead of melting into the cake.
🍽️ What to Serve With Key Lime Loaf
Key Lime Loaf is delicious on its own, but it pairs especially well with fresh berries, sliced strawberries, or a spoonful of lightly sweetened whipped cream. Serve it with coffee or hot tea for an afternoon treat, or add it to a brunch spread alongside fresh fruit and other baked favorites.
❓ Frequently Asked Questions
Can I use regular limes instead of key limes?
Yes. Regular Persian limes will work if you can’t find key limes. The flavor will be slightly different, but the loaf will still have a delicious bright citrus flavor. Use freshly squeezed juice and fresh zest for the best results.
Can I make Key Lime Loaf ahead of time?
Yes. You can bake the loaf a day ahead and store it tightly covered at room temperature. For the prettiest presentation, wait to add the key lime glaze until the loaf has completely cooled and you’re ready to serve it.
How should I store Key Lime Loaf?
Store the Key Lime Loaf tightly covered or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days. Let refrigerated slices come to room temperature before serving for the softest texture.
📝 Recipe Tips
- Use room-temperature ingredients: Softened butter, eggs, and milk blend more evenly and help create a tender loaf.
- Zest before juicing: It’s much easier to remove the zest while the key limes are still whole.
- Use fresh lime juice: Fresh juice gives the loaf and glaze the brightest citrus flavor.
- Don’t overmix the batter: Mix just until the flour disappears to keep the loaf soft and tender.
- Check for doneness: Insert a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Cool before glazing: Let the loaf cool completely so the key lime glaze stays thick and pretty on top instead of melting into the cake.
Glazed Key Lime Loaf Cake
Equipment
- 9× 5-inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- 1/2 cup butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons key lime juice
- 1 tablespoon key lime zest
- 1 1/2 cups all-purpose flour
- 1/8 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup milk
KEY LIME GLAZE
- 3/4 cup powdered sugar
- 4-5 tablespoons key lime juice
Instructions
- Preheat the oven to 350°F. Grease and flour a 9 x 5-inch loaf pan.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the key lime juice and key lime zest until combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- With the mixer on low speed, add the flour mixture to the butter mixture alternately with the milk. Mix just until combined, being careful not to overmix.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 40–45 minutes, or until a toothpick inserted near the center comes out clean.
- Cool the loaf in the pan for 10 minutes. Remove it from the pan and transfer it to a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar and 4 tablespoons of key lime juice until smooth. If the glaze is too thick, add additional key lime juice a little at a time. If it becomes too thin, whisk in a little more powdered sugar.
- Drizzle the key lime glaze over the completely cooled loaf. Let the glaze set before slicing and serving.
Notes
Room-temperature ingredients: For the best texture, let the butter, eggs, and milk come to room temperature before mixing.
Don’t overmix: Once you begin adding the flour, mix only until combined to keep the loaf soft and tender.
Glaze consistency: Start with 4 tablespoons of key lime juice and add more only as needed. If the glaze gets too thin, whisk in additional powdered sugar.
Cool completely: Make sure the loaf is completely cool before glazing or the glaze will melt and run off.
Storage: Store the glazed loaf tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days.
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