Lemony Loaf Cake 2: Vanilla Bean & Lime Zest Loaf | Easy, No-Fuss Lemon Cake Recipe

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!

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 :)

Love the peek-a-boo bits of vanilla bean 🙂

VANILLA BEAN & LIME ZEST LOAF (Inspired from here!)


  • 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


  • 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.

6 thoughts on “Lemony Loaf Cake 2: Vanilla Bean & Lime Zest Loaf | Easy, No-Fuss Lemon Cake Recipe

  1. Pingback: Peanut Butter & Jelly Victoria Sponge | Nigella’s Victoria Sponge Cake Recipe | Masala Art

  2. Pingback: Lemon Cake Smackdown | 3 Tried & Tested Lemony Cake Recipes | Masala Art

  3. 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

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