Key Lime Mini Loaf Cakes
Easy, bright, and moist mini loaf cakes bursting with tangy key lime flavor. Quick to mix up and bake, they are perfect for a spontaneous treat or charming homemade gift.
Equipment
- Mini loaf pans standard size holds about 1/2 cup batter
- Electric mixer optional, a whisk works too
- Whisk
- Spatula
- Large bowl
- Medium bowl
- Small bowl
- Liquid measuring cup
- Microplane for zesting
- Wire rack for cooling
- toothpick for testing doneness
Ingredients
For the Cakes
- 1.5 cups All-purpose flour
- 1 cup Sugar granulated
- 0.5 cup Butter softened to room temperature (one stick)
- 0.5 cup Milk whole milk works well, room temperature recommended
- 6 tbsp Key lime juice freshly squeezed is best, about 6-8 key limes
- 3 tbsp Key lime zest green part only, from 6-8 key limes
- 2 Eggs room temperature
- 1 tsp Baking powder
- 0.125 tsp Salt
For the Glaze
- 0.75 cup Powdered sugar
- 1 tbsp Key lime juice or Milk add more tiny bit at a time until desired consistency
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your mini loaf pans really well, or use baking spray with flour.
- In a large bowl, using an electric mixer (or a whisk and some arm power!), cream together the softened butter and the 1 cup of granulated sugar until it's light and fluffy. Scrape down the sides of the bowl as needed.
- Beat in the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a small bowl or liquid measuring cup, whisk together the milk and the 6 tablespoons of key lime juice.
- Add about a third of the dry ingredients to the butter mixture and mix on low speed until just combined. Then add about half of the wet ingredients and mix until combined. Repeat, ending with the dry ingredients. Be careful not to overmix the batter.
- Gently fold in the key lime zest with a spatula.
- Divide the batter evenly among your prepared mini loaf pans. Fill them about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a loaf comes out clean. The tops should be golden brown.
- Let the mini loaves cool in the pans for about 10 minutes before carefully removing them to a wire rack to cool completely.
- While the cakes cool, whisk together the ¾ cup powdered sugar with 1-2 tablespoons of key lime juice (or milk, if you prefer a less intense lime glaze) in a small bowl until smooth and drizzly. Start with 1 tablespoon of liquid and add more just a tiny bit at a time until you reach your desired consistency.
- Once the cakes are completely cool, drizzle the glaze generously over the tops. Let the glaze set before serving.
Notes
Tips for Success:
- Use room temperature ingredients for smooth combining and better texture.
- Don't overmix the batter once flour is added to avoid tough cakes.
- Zest carefully, only grating the green part of the peel, avoiding the bitter white pith.
- Check for doneness with a toothpick; it should come out clean or with a few moist crumbs.
- Cool cakes completely before glazing, or the glaze will melt. Storage:
- Store in an airtight container at room temperature for up to 3-4 days.
- Can store in the refrigerator for about a week.
- For longer storage, wrap individual cooled (and unglazed) loaves tightly and freeze for up to 3 months. Thaw at room temperature. Substitutions:
- Regular Persian limes can be used instead of key limes, though the flavor is slightly different.
- Bottled key lime juice can be used if fresh is unavailable. Additions:
- Stir in ½ cup white chocolate chips with the zest.
- Add shredded coconut to the batter or sprinkle on wet glaze.
- Add ½ tsp vanilla extract or coconut extract to the batter for another layer of flavor.
- Use room temperature ingredients for smooth combining and better texture.
- Don't overmix the batter once flour is added to avoid tough cakes.
- Zest carefully, only grating the green part of the peel, avoiding the bitter white pith.
- Check for doneness with a toothpick; it should come out clean or with a few moist crumbs.
- Cool cakes completely before glazing, or the glaze will melt. Storage:
- Store in an airtight container at room temperature for up to 3-4 days.
- Can store in the refrigerator for about a week.
- For longer storage, wrap individual cooled (and unglazed) loaves tightly and freeze for up to 3 months. Thaw at room temperature. Substitutions:
- Regular Persian limes can be used instead of key limes, though the flavor is slightly different.
- Bottled key lime juice can be used if fresh is unavailable. Additions:
- Stir in ½ cup white chocolate chips with the zest.
- Add shredded coconut to the batter or sprinkle on wet glaze.
- Add ½ tsp vanilla extract or coconut extract to the batter for another layer of flavor.