Lime Drizzle Loaf
This loaf cake came about due to the abundance of limes we were given as part of our food membership with Fareshare. Knowing that many people love lemon drizzle cake, I set about to make something similar, bringing in a slight flavour of coconut too.
I hope you enjoy it too!
Lime Drizzle Loaf
A zingy super moist loaf cake
Equipment
- 900g/2lb loaf tin
- Scales
- mixing bowl
- Oven
- Food processor optional
Ingredients
Loaf Cake
- 175 g sugar granulated or caster
- 2 limes zested and juiced
- 100 g butter
- 75 g coconut oil*
- 2 eggs
- 100 g Greek yogurt
- 200 g self raising flour
- 1 tsp baking powder optional, but will make the loaf lighter
Glaze
- 1 lime, juiced and zested keep the zest for the decoration
- 100 g icing sugar
Decoration
- 2 digestive biscuits, crushed
Instructions
- Preheat the oven to 180C.
- Either rub the zest of the 3 limes in with the sugar with your fingers, or take a shortcut and blast them together in a food processor.
- Cream the butter, coconut oil* and zested sugar in a bowl until light and creamy.
- Mix in the eggs, yogurt, juice of the 3 limes, then fold in the flour and baking powder. It will look curdled before you add the flour, but it will come together. Pour the batter into a greased/lined loaf tin, smooth the top, and bake for 45 - 55 mins until golden brown and a skewer/sharp knife comes out clean. A few crumbs attached is fine, but you don’t want to see any batter on the skewer/knife.
- Mix in the eggs, yogurt, juice of the 3 limes, then fold in the flour and baking powder. It will look curdled before you add the flour, but it will come together. Pour the batter into a greased/lined loaf tin, smooth the top, and bake for 45 - 55 mins until golden brown and a skewer/sharp knife comes out clean. A few crumbs attached is fine, but you don’t want to see any batter on the skewer/knife.
- Mix the icing sugar with the juice of the lime and drizzle over the top of the cooled loaf. If your lime is small, you may need to add a small drop of water to the mixture.
- Scatter the crushed biscuits down the centre and finish by scattering with the reserved lime zest.
- Leave to set before slicing to serve.
Notes
*If you are not a fan of coconut, or have no coconut oil, you can substitute this with extra butter (so a total of 175g)
Alternative toppings:
Mix 50g granulated sugar with the juice of the lime, stirring until most of the crystals have dissolved, then spoon this over the loaf cake whilst warm.
Scatter 50g desiccated coconut over the icing and omit the biscuit crumbs.
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