Introduction

These Key Lime Mini Loaf Cakes are a delightful treat bursting with fresh citrus flavor. Perfectly sweet and tangy, they make an excellent dessert or snack that’s easy to share. Their small size is just right for portion control and charming presentation.

The image shows four small, rectangular lemon cakes with golden-brown sides and light yellow tops, each topped with a white glaze that drips down the sides. The glaze is sprinkled with fine green lime zest, and each cake has a small wedge of fresh lime on top. The cakes are placed on a dark wooden board with a white marbled texture visible in the background, adding contrast to the bright colors of the cakes. The close-up focus highlights the moist texture of the cakes and the glossy glaze with smooth lime zest on top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup powdered sugar
4-5 tablespoons key lime juice
2 tablespoons key lime zest
1/2 cup butter, softened
1 cup sugar
2 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

Instructions

Step 1: Preheat the oven to 350ºF (175ºC). Prepare your mini loaf pans by lightly greasing them or lining with parchment paper.
Step 2: In a mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 2 tablespoons of key lime juice and 1 tablespoon of key lime zest.
Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. With your mixer on low, gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture to maintain a smooth batter.
Step 4: Pour the batter evenly into the prepared mini loaf pans. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
Step 5: Remove the mini loaves from the oven and let them cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.
Step 6: To make the glaze, combine 3/4 cup powdered sugar, 4-5 tablespoons key lime juice, and 2 tablespoons key lime zest in a bowl. Whisk until smooth. Adjust the consistency by adding more lime juice if too thick, or more powdered sugar if too thin.
Step 7: Drizzle the cooled loaves with the glaze or serve it on the side. For a decorative touch, top each mini loaf with a thin key lime slice.

Tips & Variations

For a more intense lime flavor, add extra zest to both the batter and glaze.
Substitute regular lime juice if key limes are unavailable, though the flavor will be slightly different.
Use Greek yogurt instead of milk for a tender, moist crumb.
Store leftover cakes in an airtight container in the refrigerator to keep them fresh longer.

Storage

Store the mini loaf cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, allow cakes to come to room temperature before glazing or serving. The glaze can also be stored separately in the refrigerator for up to a week.

How to Serve

Four small square cakes with a light golden brown bottom layer and a smooth, pale yellow top layer covered in glossy white glaze that drips down the sides. Each cake is topped with a small wedge of lime and some scattered lime zest on the glaze, all placed on a dark wooden board which is set against a white marbled texture. The cakes have a soft, moist texture with the glaze shining under natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Be sure it contains xanthan gum or add it separately for best texture.

Can I use regular limes instead of key limes?

Absolutely. Regular limes will work well, though key limes provide a slightly more intense and unique tart flavor. Adjust the quantity of juice and zest to taste.

Key Lime Mini Loaf Cakes Recipe

Print Recipe

★★★★★

5 from 94 reviews

These Key Lime Mini Loaf Cakes are a delightful citrus treat featuring a moist, buttery cake infused with fresh key lime juice and zest, topped with a tangy key lime glaze. Perfect for mini servings, these cakes combine the tartness of lime with a sweet, soft crumb, making them an ideal dessert for warm weather or anytime you crave a light, refreshing baked good.

Author: Marco
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 mini loaf cakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

1/2 cup butter, softened
1 cup sugar
2 eggs
2 tablespoons key lime juice
1 tablespoon key lime zest
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk

Glaze

3/4 cup powdered sugar
4–5 tablespoons key lime juice
2 tablespoons key lime zest

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350ºF (175ºC). Prepare your mini loaf pan by greasing or lining it to prevent sticking, then set it aside.
Cream Butter and Sugar: In a mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy. This step incorporates air into the batter, promoting a tender crumb.
Add Eggs and Lime: Add eggs one at a time to the butter and sugar mixture, beating well after each addition until fully combined. Then beat in 2 tablespoons of key lime juice and 1 tablespoon of key lime zest to infuse the cake with bright citrus flavor.
Combine Dry Ingredients and Add Alternately with Milk: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. With your mixer on low speed, add the dry flour mixture alternately with the milk to the batter, beginning and ending with the flour mixture. Mix until just combined to avoid overmixing.
Fill Mini Loaf Pans and Bake: Pour the batter evenly into your prepared mini loaf pans. Bake in the preheated oven at 350ºF for about 25 minutes, or until a toothpick inserted near the center comes out clean.
Cool: Allow the mini loaves to cool in the pan for 10 minutes on a baking rack. Then remove the cakes from the pans and let them cool completely on the rack.
Prepare the Glaze: In a small bowl, combine 3/4 cup powdered sugar, 4 to 5 tablespoons of key lime juice, and 2 tablespoons key lime zest. Whisk thoroughly until smooth. Adjust consistency as needed by adding more lime juice if too thick, or more powdered sugar if too thin.
Glaze and Serve: Drizzle the cooled mini loaves with the prepared glaze, or serve the glaze on the side. Garnish with a slice of key lime for an extra decorative and flavorful touch.

Notes

Use fresh key limes if possible for the best flavor, but regular limes can be substituted if necessary.
Be careful not to overmix the batter once the flour is added to ensure tender cakes.
Allow the cakes to cool completely before glazing to prevent the glaze from melting off.
The glaze consistency can be adjusted to preference for a thicker or thinner topping.
Mini loaf pans yield smaller cakes ideal for individual servings or gifts.

Keywords: key lime cake, mini loaf, citrus dessert, key lime glaze, easy baking, lime zest cake