Lime and Pistachio Loaf Cake
This easy Lime and Pistachio Loaf Cake has flavours of zesty lime, nutty pistachio and buttery vanilla sponge. It's topped with tangy cream cheese frosting and decorated with crunchy chopped pistachios for a vibrant pop of colour! This recipe is perfect for beginner bakers, a speedy weekend bake, or an afternoon pick-me-up treat.
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Equipment
Ingredients
Lime and pistachio loaf cake
- 300 grams unsalted butter or margarine room temperature
- 300 grams Caster sugar
- 1 teaspoon Vanilla extract
- 3 large Eggs room temperature
- 300 grams Self-raising flour
- 1 Lime zest and juice
- 75 grams Unsalted pistachios roughly chopped
Lime drizzle
- 0.5 Lime juice only
- 50 grams Caster sugar
Cream cheese frosting
- 75 grams Unsalted butter room temperature
- 150 grams Icing sugar
- 75 grams Full-fat cream cheese keep in the fridge
Decoration
- 25 grams Unsalted pistachios
- 1 Lime zest only
Instructions
Start by making the lime and pistachio cake
- Preheat the oven to 180°C fan / 200°C conventional. Grease and line a 2lb loaf tin with baking paper.
- In a large bowl, beat the butter, caster sugar and vanilla extract together until light and fluffy.300 grams unsalted butter or margarine, 300 grams Caster sugar, 1 teaspoon Vanilla extract
- Beat in the eggs one at a time until combined.3 large Eggs
- Fold in the flour until just combined.300 grams Self-raising flour
- Add the lime zest, lime juice and chopped pistachios. Fold until mixed through.1 Lime, 75 grams Unsalted pistachios
- Spread the mixture out into the loaf tin. Bake for 60-65 minutes until risen and a toothpick inserted into the middle comes out clean.
Meanwhile make the lime drizzle
- In a small bowl, stir the lime juice and sugar together.0.5 Lime, 50 grams Caster sugar
- As soon as the cake is out of the oven, use a toothpick to prick the top all over and then spoon over the lime drizzle.
- Leave the cake to cool in the tin for 15 minutes, then lift out and allow to cool completely on a wire rack.
Make the cream cheese frosting
- Beat the butter until soft and fluffy.75 grams Unsalted butter
- Sift in the icing sugar and beat until smooth and combined.150 grams Icing sugar
- Take the cream cheese out of the fridge and add it to the bowl. Gently fold until the frosting is combined. Be careful not to over-mix, as it can quickly become runny.75 grams Full-fat cream cheese
Decorate the cake
- Spread the cream cheese frosting over the top of the loaf cake.
- Sprinkle the chopped pistachios and lime zest on top. Slice and serve!1 Lime, 25 grams Unsalted pistachios
