Mini Loaf Lemon & Lime Cakes
My go-to light and fluffy sponge filled with a deliciously tart citrus kick, these Lemon & Lime Cakes are the perfect tea time treat. I love anything citrus flavoured. These little mini loaf cakes are therefore packed with zesty flavour. Both the cake and the glaze include juice and zest of lemon and limes. You are free to use just one of the two if you wish, however I love a flavour punch which this combination provides.
While I’ve made these Lemon & Lime Cakes into mini loaf cakes, you are most welcome to make one large loaf cake or a standard round cake if you do not have a mini loaf pan. The only difference will be the bake time. I am sure you could also make these into cupcake sized cakes if you wish. Just remember to adjust the bake time according to the size of your cake(s).
If fruity loaf cakes are your thing, remember to check out my Lime & Coconut Loaf Cake, my Gooseberry and Orange Loaf Cake, or my Clementine Drizzle Cake.
Lemon & Lime Mini Loaf Cakes
Ingredients
Cake
- ½ Cup Plain or Greek yogurt
- ¾ Cup Castor sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1½ Cup All-Purpose/Cake Flour
- 1 tsp Baking Powder
- ¼ tsp Salt
- ½ Cup Oil (Vegetable/Sunflower or Coconut Oil)
- ¼ Cup Lemon Juice approx. ½ a lemon
- 2 Tbsp Lime Juice approx. 1 lime
- Zest of approx. 1 Lemon & 2 Limes
Glaze
- 1 Cup Icing/Powdered Sugar
- ¼ Cup Lemon Juice approx. ½ a lemon
- 2 Tbsp Lime Juice approx. 1 lime
- Zest of approx. 1 Lemon & 2 Limes
Instructions
Cake
- Preheat the oven to 180˚C. Grease a mini loaf tin with non-stick cooking spray. Set aside
- In a large bowl, add the yogurt, sugar, eggs and vanilla and mix until well combined
- Sieve in the flour, baking powder, salt and mix until just barely combined
- Add the oil, juice and zest and stir well. Don’t worry if it seems to separate at first. Keep stirring until a smooth batter forms
- Pour the batter into prepared tin
- Bake for 25 minutes or until a skewer or cake tester inserted into the centre comes out clean. Be careful not to over bake as the cakes should be moist
- Cool the cakes in the tin on a wire rack for around 10 – 15 minutes. Then remove from the cake tin and cool completely on the wire rack before icing/frosting
Glaze
- Leave the cakes on the cooling tray while glazing and place a board or plate underneath to catch any run off
- Sieve the icing/powdered sugar into a bowl (this is important in order to prevent lumps)
- Add the lemon and lime juices and half the zest and mix until a smooth, lump free, glaze forms
- Pour slowly and evenly over the cake, letting it drizzle down the sides, then sprinkle with remaining zest
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