Lime and Pistachio Loaf Cake
Light and refreshing Lime and Pistachio Cake topped with cream cheese frosting and decorated with chopped pistachios and fresh lime zest!
Ingredients
Lime and pistachio cake
- 250 g Margarine or unsalted butter I use Stork Original
- 250 g Golden caster sugar
- 1 tsp Vanilla extract
- 3 large Eggs At room temperature
- 250 g Self-raising flour
- 1 Lime Zest and juice
- 50 g Unsalted pistachios Chopped
Lime drizzle
- 0.5 Lime Juice only
- 50 g Golden caster sugar
Cream cheese frosting
- 80 g Icing sugar
- 40 g Unsalted butter Soft at room temperature
- 40 g Full-fat Philidephia cream cheese Cold from the fridge
Decoration
- 10 g Unsalted pistachios Chopped
- 1 Lime Zest only
Instructions
Start by making the lime and pistachio cake
- Preheat the oven to 180°C.
- Lightly butter a 2lb loaf tin (I used this one by Circulon) and line with greaseproof paper (see notes in the post above). Set aside for now.
- In a large bowl, beat the margarine, golden caster sugar and vanilla extract together until creamy.
- Add the eggs one at a time, mixing well after each. Don't worry if the cake mixture curdles.
- Add the remaining flour, and the zest and juice of the lime. Fold together until fully combined.
- Fold through the chopped pistachios and spoon the cake mixture into the loaf tin, smoothing it out the top.
- Bake for 45-50 minutes* until risen and a toothpick inserted into the middle comes out free of crumbs.
Make the lime drizzle
- Stir the lime juice and sugar together in a small bowl.
- Whilst the cake is still warm, prick the top all over with a toothpick or skewer and spoon over the lime drizzle, allowing it to sink into the cake.
- Leave the lime and pistachio cake to cool completely on a cooling rack.
Make the cream cheese frosting
- Beat the butter and icing sugar together until smooth and pale in colour.
- Take the cream cheese out of the fridge and add to the bowl. Gently fold the mixture until smooth and fully combined. Be careful not to over-mix, as the frosting can quickly become runny.
Decorate the cake
- Spread the cream cheese frosting all over the top of the cake.
- Bash up the pistachio nuts with a rolling pin and scatter on top. Zest the lime over the cake, slice and serve!
Notes
Store your Lime and Pistachio Cake in the fridge for up to 3 days.