Delicious Lemon Lime Loaf
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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!
There are few desserts that walk the line between light and dense, but this lemon lime dessert is the best of both worlds. The cake itself isn’t overly sweet and has a great citrus flavor.
The secret’s in adding the icing in 2 or 3 layers so it builds up, and you get some with each bite. (That said, if you’re more of a cake person than an icing person, you could always cut it back.)
A few tips for the perfect lemon lime loaf
- Don’t overbake the cake: If you overbake the cake you will have dry cake and no one wants that! Check it after 40 minutes by inserting a toothpick into the center of the loaf. If it comes out clean, it’s done. If there is batter left on the toothpick, it needs a little more time. This will also depend on the size of the loaf pan you’re using. For this lemon lime loaf recipe, an 8×4″ pan was used. Recipe testers have also used a 9×5″ pan, however, you’ll have to keep an eye on it for timing purposes.
- Only use FRESH lemon and lime juice: The bottled lemon and lime juices just aren’t the same. The flavors are less concentrated which will result in muted flavors in the loaf. It also stands to mention that older lemons or limes won’t cut it either. For optimal zest and zing that you want from this lemon lime loaf, use fresh lemon and lime juice.
- Layer the icing: if you’ve ever had or made a loaf and had the glaze sort of run all over the place, this is the answer you’ve been looking for! To build up a thick layer of icing, you will need to put it on in several layers. Let each layer dry before pouring over the next layer. Three layers should do the trick!
Delicious additions and substitutions
There are so many variations of this cake you can play with to find the flavor and balance that’s just to your liking! Here are some variations that readers and bakers have tried and loved (based on actual comments from recipe testers):
- Fruit: You can absolutely add fruit to this lime lemon cake! Blueberries, blackberries, or strawberries are all nice additions to taste test.
- Icing: Depending on your tastes you may want to try the layering technique for the icing, OR some people have opted to forgo the glaze altogether and simply add more lemon zest, lime zest, or orange zest over the top. You can also add some powdered sugar over the top, too. The cake can stand alone without the icing, it’s that good!
- Yogurt: This lemon lime cake recipe calls for plain yogurt, however, you can use flavored yogurt if that’s what you have on hand. Lime yogurt, passionfruit yogurt, or vanilla yogurt (the list goes on) are all wonderful substitutions.
- Vegan or dairy-free: You can make this lemon lime loaf dairy-free by using a plant-based yogurt, like almond or coconut. You can take this further and make a completely vegan lemon lime cake by using dairy-free yogurt, vegan butter, and flax eggs as substitutions.
Recipe FAQs
Can I freeze lemon lime loaf?
Cakes freeze well. Place the lemon lime loaf in an airtight container and into the freezer. It will last up to 3 months.
Can I use just lemon or just lime for this recipe?
Absolutely! You can use just lemon zest and lemon juice (or go all in on lime) just make sure you replace the ingredients you’re eliminating. For example, if you choose to make a lemon loaf, replace the lime zest and lime juice with more lemon zest and juice.
How long will lemon lime loaf last?
It will last 2-3 days covered in the fridge before it starts to dry out.
Lemon Lime Loaf Recipe
Ingredients
- ½ cup salted butter (at room temperature)
- 1 cup granulated sugar
- 3 large eggs
- ⅔ cup plain yogurt
- Zest of 1 lemon and 1 lime
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh lime juice
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon sea salt
The Icing
- 1 ½ cups powdered sugar
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 1 pinch sea salt
- Lemon and lime zest (for garnish)
Instructions
- 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.½ cup salted butter, 1 cup granulated sugar, 3 large eggs, ⅔ cup plain yogurt, Zest of 1 lemon and 1 lime, 1 tablespoon fresh lime juice, 2 tablespoons fresh lemon juice
- 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.1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon sea salt
- 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.
The Icing
- In a small bowl, mix the powdered sugar, lemon and lime juice, and a tiny pinch of sea salt. If you would like it a little thinner, you can add a small splash of water. If you prefer your icing a little thicker, you can add a touch more powdered sugar.1 ½ cups powdered sugar, 3 tablespoons fresh lemon juice, 2 tablespoons fresh lime juice, 1 pinch sea salt
- Once the loaf is completely cool, pour ⅓ of the icing over top and let it drip down the sides. Wait for the icing to begin to harden, about 10 minutes, then pour over another ⅓. Once the second layer has begun to harden you can pour over the remaining icing.
- As soon as you pour the third layer of icing on the cake sprinkle the top with a little lemon and lime zest.Lemon and lime zest
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Popular lemon lime recipes
For more inspiration, check out all of my dessert recipes!
I had 4lbs of lemons and limes because they were on sale and I was looking for citrusy recipes so I was happy to find this in my search. I made this as a loaf first to bring to a friend’s and then again the next day for myself splitting it and baking it in a muffin tin for “portion” control 😉
The one tweak that I made was the addition of blueberries and blackberries, which I layered into the pan with the batter and it was a delicious addition!
Thanks for the recipe! This is definitely a keeper!
Great call on the blueberries and blackberries!!
I love, love, LOVE this recipe! The cake was so moist and delicious with such a refreshing lemon lime flavor. I did Add a few frozen chopped strawberry bits to the middle of the batter before baking. Would have been amazing without them as well. Thanks so much for sharing this recipe!
I’m so happy you liked the recipe! And good call on adding strawberries. Yum!
Who ever picked this table below this amazing piece deserves a piece nominee!!!!!!! The
Awww thanks!!
This cake is fab. I used passion fruit yogurt as didn’t have plain. First cake gone in a day! Very easy recipe.
I’m so happy you like the recipe!
Kristen, we have loads of Lemon/limes growing at our place in Costa Rica, big hit, will put it on FB… and correct, I confirm it was impossible to eat just one slice! thanks!
Lucky you! I’m not going to lie, I’m a tad bit jealous. 😉
Oh wow! Have been searching for a perfect lemon cake recipe for ages and have now found it. Thank you for sharing, it’s amazing!! X
You’re so welcome!!!
Tried this recipe today. The loaf cake was super moist with a very refreshing lemon flavor. I added more lime zest and orange zest on top for garnish instead of the icing. Very good with tea. One of my favorite cake recipes!
I’m so happy you like it! I actually made it a few days ago, too. Love your idea about adding orange zest. 🙂
Any chance for a gluten free option? Thank you by the way. It looks amazing.
I haven’t tried making this recipe gluten-free. I know that gluten-free baking is a whole other animal, though. If you’re comfortable with experimenting my best guess would be to use rice flour, as it’s the lightest of the gluten-free flour alternatives. I can’t make any guarantees how it would turn out though as I haven’t tried it myself. 🙂
Oh my …….. I have just found you and I am smitten!!! I was searching online for a prawn stock …. And liked yours ….. Then I delved a little deeper …. And 3 hours and 1 coffee, 1 slice of warm home made bread, and 1 limoncello later …. I found this lemony creation . I love lemons!!! (I have also joined cos I want a part of this and your amazing recipes!!! Thank you!! Just one little thing please ….. I am in The UK and we don’t have cups (well we do, but not for measuring out infredients) we use metric or imperial with ounces …. And I have had some disasters with converting recipes …. (Why are all the good ones from Canada or USA or Australia??) so please could you possibly give me some conversions of the basic ingredients …. Or point me in the direction of a fool proof Canadian conversion site? I desp want to make this lovely luscious lemon cake !!! Thank you very much. Maggie
Hi Maggie,
I’m so happy that we’ve been able to connect! I’ve actually thought that I should include weights on my baking recipes … it is far more accurate, too!
The conversions off the top of my head that I normally work with are:
1 teaspoon = 5 grams
1 tablespoon = 15 grams
1 liquid cup = 8 ounces
1/2 cup butter = 4 ounces (113 grams)
1 cup flour = 120 grams – although most times when I measure with a cup it tends to weigh closer to 130/140 grams
From there I just do some basic math to figure out a recipe. It’s not the easiest way, and I want to make my recipes easy to follow.
I hope that helps!
Hi Kristen!
I love this recipe, it looks beautiful and I can’t wait to try it out! I was just wondering, was the heat measurement in Celsius or Farenheit?
Thanks!
Charlese x
Hi Charlese,
Good question! The heat measurement is in Fahrenheit. Even though I’m Canadian (and we normally use Celsius here) most of our ovens read as Fahrenheit. I’ll keep that in mind when I’m writing recipes from now on!
Thank you so much!
Brilliant photo’s, didn’t tryed the recipe yet.
In case off spelling errors 🙂 I’m from Holland , not that that would be an excuse.
Keep up the great photo’s and cooking
HI Hans,
Welcome to The Endless Meal! All the way from Holland!
Love your lemon lime cake..kids can’t keep their little fingers off the icing. Really enjoy reading your blog and can’t believe u r from Kelowna where we live. Please check our Bistro out at Volcanic Hills Winery called blusaffron next time u r in town, I think u will love it,Next time we r in Van would love to check your place out.
Hi Joanne,
I’m so happy to hear you and the kids like the lemon lime loaf!
I will definitely come by the winery next time I’m in town. We’ve been wine tasting in the Okanagan the past few years but haven’t yet made it to the wineries in Kelowna. It’s on our list this year so I will come and say hello!
It would be great to have you over to the supper club too! 🙂
I’m e-sending you a slice right now!
Thank you so much!!
Thank you so much, Lynn! Definitely do check out Ink and Elm. I’m actually double tasking and browsing through their store right now. 🙂
Wow those pictures! I love your choice to photograph this cake on the blue background.
It looks divine. Citrus flavors are my fav as they are never too too sweet.
Will be making this!
Thanks, Andrea! That’s the same reason I love lemon cake too. Never too sweet. Well, except the icing. 🙂
So that’s how you get extra thick icing like that! I always wondered, other recipes just say to pour it over and it’s disappointingly thin! PS I love the distressed wooden background in this photo…gorgeous! Where on earth did you find that??