I really wanted to use Key limes in this cake. But have you ever juiced a bunch of Key limes by hand? Did it take you 2 hours? 3? It takes a lot of tiny lime squeezing to make a cake. And honestly, I can’t taste a big difference in the flavor between Key limes and Persian limes. I mostly just wanted to use those little limes so I could call it Key Lime Loaf Cake. But practicality won.
Regular (Persian) limes are also seedless. Bonus points for juicing practicality! And it’s not because they are some genetically modified fruity freakazoid. They have been selectively bred to be able to reproduce without seeds through something called grafting, which creates seedless lime clones. Clones just because they are genetically identical, don’t worry it all happens outside on a tree not inside on a petri dish. I really don’t understand how all that works, but I do know that seedless lime clones make for yummy desserts.
The glaze. The glaze is the icing on the cake. Well technically it’s the glaze on the cake, but close enough. It makes it even sweeter. Even moister. Even more sweet to tang balanced. It takes it to the next lime level.
And the icing on the icing on the cake is that it’s all super easy to make! The cake is just a blend, mix, and bake away. 5 minutes of prep time. 50 minutes of waiting. Slice, bite, bliss. And the glaze is even easier. All it requires is homemade blender-blitzed powdered sugar, a squeeze of lime juice, and a little water to get it to that pourable point.
The cake without glaze: yummy. The cake with glaze: AMAZING!Print
- 2 1/4 cups oat flour
- 1 cup non-dairy milk
- 2 small ripe bananas (or 1 1/2 large)
- 2/3 cup organic cane sugar (*see note)
- 1/4 cup freshly squeezed lime juice
- 1 tsp lime zest
- 1 1/2 tbsp baking powder
- 3/4 cup organic cane sugar
- 1 tbsp lime juice
- 1/2 – 1 tbsp water
- FOR THE CAKE: Preheat the oven to 350F.
- Blend the banana, non-dairy milk, sugar, lime juice, and lime zest in a blender.
- In a large mixing bowl, combine the flour and baking powder.
- Add the wet to the dry and mix.
- Pour into a 9×5″ loaf pan lined with parchment paper or lightly oiled. Fill it 3/4 of the way.
- Bake for 45-50 minutes at 350F until the edges are starting to brown and the center bounces back when touched.
- Remove from the oven. Let it cool completely.
- FOR THE GLAZE: In a dry blender, blend the sugar on high to create homemade powdered sugar. Here’s a great tutorial.
- In a bowl, whisk the powdered sugar and the lime juice together. Add the water 1 teaspoon at a time to achieve desired thickness.
- Once the cake is cool, pour on the glaze, top with lime zest, slice, and share! Or if you want the glaze to harden, refrigerate before slicing.
Have you ever made something with those little key limes?