Glazed Key Lime Loaf Cake
This Key Lime Loaf with Key Lime Glaze is soft, buttery, and filled with bright citrus flavor from fresh key lime juice and zest. A sweet-tart key lime glaze finishes this easy loaf cake for a refreshing dessert that’s perfect for brunch, spring and summer gatherings, or an afternoon treat.
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
Key limes: Fresh key lime juice and zest give the loaf the brightest flavor. Regular Persian limes can be substituted if key limes aren’t available.
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.
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.