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.
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!