DISCLAIMER: I know I have used limes in this recipe- I honestly do not know whether our desi nimbus are more lemon or lime- but I’m calling it lemony cake because it does indeed taste lemony!
Powdered sugar snowfall!
Ever since I got my new loaf pan, I’ve been using it to make the lemon syrup loaf cake I tried out on World Baking Day. It’s just that loaves are so easy to dress up, slice and eat. I like going back to the kitchen to slice away thin slivers and eat them. Those thin slivers are numerous and not-so-far-between, and there is something I enjoy about sneaking little bites rather than sitting down with a large chunk of a cake and a fork.
The previous loaf cake I made had a syrup poured over it; and though it was very good I wanted to switch things up a little.
Since I attempted the Le15 vanilla cupcake, I have gotten very comfortable with their recipe. I decided to follow the same method; but added some zest and juice to the batter.
Like last time, I used desi nimbus or limes. I had a particularly bright green one lying in my fridge. I was hoping that the lime zest, combined with a scraped vanilla bean instead of vanilla extract, would give a nice speckled effect. The lime zest didn’t turn my batter green or pop out as such; but yes, the vanilla bean did lend its charm.
Love the peek-a-boo bits of vanilla bean 🙂
VANILLA BEAN & LIME ZEST LOAF (Inspired from here!)
INGREDIENTS
- 110g butter
- 200g castor sugar
- Zest of 1 lime
- Seeds of one vanilla bean, scraped out
- 2 eggs
- 150g flour
- 1 tsp baking powder
- ½ cup milk
- 1 tbsp lime juice
METHOD
- Preheat your oven to 180 C.
- Sift the flour and baking powder and keep aside in a bowl.
- Cream together the butter, sugar and lime zest until light, fluffy and fragrant.
- Add the scraped vanilla seeds to the mixture and mix a bit more.
- Next, beat the eggs in one at a time until fully incorporated.
- Next, add the flour-baking soda mixture and the milk alternately, beginning and ending with the flour.
- Add the lime juice to the batter and combine well.
- Pour into your loaf till 3/4 full and bake at 180 C for 25-30 mins.
- Allow to cool completely before unmoulding.
Makes 2 6-inch loaves.
I have tried to lemony cake recipe; however I need to try one more before I decide which one I like best! Post coming soon.
Sugar, Spice, Etc 
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Lovely work! Would you be happy to link it in to the current Food on Friday which is all about cakes? This is the link . There are lots of great links there already. I do hope to see you there. Cheers
Hey thanks so much for stopping by! Would be honored to share the link- the concept is really interesting!
Haha loafs are one of my favourite baked goods to make 🙂
This looks super delicious!
Cheers
Choc Chip Uru
I have been giving my cupcake tins and springform pans quite the ignore since I acquired my new loaf tins!