DELICIOUS LEMON LIME LOAF
This Delicious Lemon Lime Loaf is perfectly moist with lots of citrus flavors and a thick layer of sweet lemony icing. It's almost impossible to eat just one piece!
Provided by Kristen Stevens
Categories Dessert
Time 1h
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees. Grease and flour the inside of a loaf pan.
- In a large bowl, cream the butter and sugar. Add the eggs and yogurt, lemon and lime zest, and lemon and lime juice and beat until everything is thoroughly mixed, about 30 seconds.
- In a medium-sized bowl, whisk the flour, baking powder, and sea salt. Add it to the large bowl and beat the batter just until everything comes together.
- Pour the batter into the loaf pan and bake in for 40-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Remove the loaf from the oven and let it cool in the pan for 10 minutes before carefully turning it out onto a cooling rack.
Nutrition Facts : ServingSize 1 slice (of 10), Calories 332 kcal, Sugar 39 g, Sodium 295 mg, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Carbohydrate 54 g, Fiber 1 g, Protein 5 g, Cholesterol 82 mg, UnsaturatedFat 4 g
LIME LOAF
Make and share this Lime Loaf recipe from Food.com.
Provided by Emjay99
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Cream together margarine, sugar and coconut extract.
- Beat in eggs, one at a time, until well blended.
- Blend in buttermilk.
- Sift in flour, baking powder, baking soda and salt.
- Add lime rind and stir until just moistened.
- Pour batter into a greased and floured 9 x 5 x 3 inch loaf pan and bake about 35 minutes until it tests done.
- Cool in pan 5 minutes then glaze immediately.
- GLAZE: Combine lime juice, coconut extract and sugar in a saucepan over low heat until sugar is dissolved, brush over hot cake until all is asborbed.
LIME AND COCONUT DRIZZLE LOAF
A great, rich and moist cake bursting with Caribbean flavours! I found the recipe while surfing the net looking for coconut & lime recipes - very happy I came across this one as it's yummy!! Reportedly the recipe is originally from the BBC Good Food magazine.
Provided by stormylee
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C.
- Butter and line the base of a loaf tin with baking parchment.
- Put 6 oz (175g) of the sugar in a bowl with the butter, flour, baking powder, eggs, and the zest of 2 limes.
- Split the coconut milk in half and set one half aside for the topping.
- Add most of the other half to the bowl and beat the mixture together until well blended. Add enough extra coconut milk to make a dropping consistency.
- Spoon the mixture into the prepared tin and level off the top. Bake for 40 mins, or until the cake is golden and firm to the touch.
- Meanwhile make the topping: Tip the reserved half of coconut milk into a saucepan. Add 5 oz (150g) of sugar.
- Bring to the boil and continue to boil for 5 minutes, or until syrupy and you can see the bottom of the pan when you stir. (For some reason this took me nearly 20 minutes!).
- Stir in the lime juice and set aside.
- With a pestle and mortat, crush the remaining sugar with the remaining lime zest, until you have a damp green paste. Set aside.
- When the loaf is done, remove from the oven and pour the syrup over the top, a little at a time, waiting for the cake to absorb it before adding more (it will come up the sides of the tin in the end).
- Leave cake until completely cold. Sprinkle the lime sugar over the top.
Nutrition Facts : Calories 496.4, Fat 23.6, SaturatedFat 17.2, Cholesterol 77, Sodium 172.1, Carbohydrate 69.8, Fiber 0.7, Sugar 49.9, Protein 5.1
BUTTERMILK-LIME TEA BREAD
Filled with refreshing citrus flavor, this quick bread made with Gold Medal® all-purpose flour is an all time favorite!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 8x4- or 9x5-inch loaf pan with shortening or spray with cooking spray; lightly flour.
- In medium bowl, mix flour, 3/4 cup sugar, the baking powder and salt; set aside.
- In another medium bowl, stir egg, buttermilk, oil, lime peel and 1 tablespoon of the lime juice with spoon until well blended. Add buttermilk mixture to flour mixture and stir just until moistened (some lumps will remain). Spread in pan.
- Bake 50 to 60 minutes or until golden brown and toothpick inserted in center comes out clean. Meanwhile, in small bowl, mix remaining 2 tablespoons lime juice and 1 tablespoon sugar.
- Brush lime juice mixture over top of warm bread. Cool in pan on cooling rack 10 minutes; remove bread from pan to cooling rack. Cool completely, about 1 hour. When completely cool, wrap in plastic wrap. Bread is best served the next day.
Nutrition Facts : Calories 130, Carbohydrate 22 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Slice, Sodium 120 mg, Sugar 11 g, TransFat 0 g
LEMON AND LIME CAKE
Delicious, easy and unusual teatime cake
Provided by ilonah
Time 1h10m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat oven to 200 degrees C (180 fan oven)
- Whisk the sugar and butter until light and fluffy
- lightly whisk the eggs and slowly beat into the butter and sugar mixture
- fold in the flour, lime and lemon zest and juice, sultanas and almonds
- Pour the mixture into a well greased cake tin or loaf tin
- Bake for 45 minutes or until a skewer pushed into the centre comes out clean
- Leave for a few minutes in the tin before turning out onto a rack to cool
KEY LIME BREAD
I first tried this deliciously different bread at a friend's house, and she graciously shared the recipe with me. It's so easy to make and it tastes absolutely yummy! -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (16 slices each).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Beat in lime zest, juice and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in walnuts. , Transfer to 2 greased 9x5-in. loaf pans. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks. , Combine confectioners' sugar and enough lime juice to reach desired consistency; drizzle over warm bread. Cool completely., Freeze option: Do not make glaze. Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature. Prepare glaze as directed.
Nutrition Facts : Calories 173 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 150mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
ZINGY LIME DRIZZLE
If you fancy a change from the traditional Lemon Drizzle, this recipe is easy and fast. Try Jasmine Tea with a slice of Lime Drizzle to give a touch of Oriental.
Provided by lavenderuk
Time 1h15m
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C or 160C/fan. Line tin with greaseproof paper and set aside.
- Mix the butter with sugar until creamy and slightly pale. Add the grated lime zest and eggs, one at a time and mix well.
- Stir in the flour and mix well. Pour mixture into tin and cook for 45 - 50 minutes.
- Heat sugar, lime juice and zest in moderate heat (do not boil)
- Remove cake from oven. Prick the cake with a skewer and pour the drizzle mixture onto cake. Leave cake to cool and serve.
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4.6/5 (37)Total Time 55 minsCategory DessertCalories 316 per serving
- In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until combined. Beat in lime juice and zest.
- Combine flour, baking powder, and salt. With the mixer on low, add the flour mixture alternately with the milk.
- Pour into a greased and floured 9x5 loaf pan. Bake at 350º for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a baking rack. Remove bread and cool completely.
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