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Key Lime Mini Loaf Cakes Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://cookcrisis.com/key-lime-mini-loaf-cakes-recipe/