Go Back
–+ servings

sugarsalted.com

Kiwi lime loaf cake with yogurt

Melt-in-your-mouth cake, that is super moist and tender. Stays perfect for days! 
Prep 10 minutes
Cook 50 minutes
Time to cool 10 minutes
Total Time 1 hour 10 minutes
Servings 10

Ingredients 
US | M

Cake
  • 2 2/3 cups all purpose flour sifted
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup Greek yogurt
  • 1 cup white granulated sugar
  • 4 large eggs see notes on size
  • 1 teaspoon lime zest
  • 1/2 teaspoon vanilla paste or extract
  • 9 oz kiwi fruit peeled and pureed
  • 1/2 cup sunflower oil or any vegetable oil
Lime syrup
  • 2 tablespoons fresh lime juice
  • 2 tablespoons water
  • 4 tablespoons white granulated sugar

Instructions

  • Lightly grease a loaf pan with oil and line bottom with parchment paper. Dust all sides with flour. Set pan aside. Preheat the oven to 350°F (175°C) and place a rack in the middle of the oven.
  • Combine flour, baking powder and salt in a medium bowl. In another bowl, whisk together yogurt, sugar, eggs, lime zest and vanilla paste.
  • Stir the flour mixture into wet ingredients, gently, just until allt he patches of flour are gone. Next, whisk in pureed kiwi. Slowly fold in the oil, stir just until the mixture is well combined but do not overmix! 
  • Pour batter into the prepared pan and bake for 50-60 minutes, until golden brown in color and a skewer (or cake tester) inserted in the center of the cake comes out clean. (If your cake is getting dark brown on top but is raw in the middle, cover the pan with aluminum foil and keep baking until a skewer comes out clean. Crumbs are okay, but raw batter isn’t!)
  • Meanwhile prepare the lime syrup (optional): Combine lime juice, water and sugar in a small non-reactive saucepan. Cook over medium heat until the sugar dissolves and the mixture is clear, about 5 minutes. Set it aside. 
  • When the cake is baked let it cool in the pan for 10 minutes. Gently transfer the cake to a wire rack (placed over a sheet pan) and slowly pour over the lime syrup, trying to cover the top of the cake. 
  • Let cake cool completely then serve. I like to dust it with sugar before serving.

Notes

  • About pan size: I’m using a more narrow loaf pan, about 12x4 inches (30 x 10 cm) to make a skinnier and higher cake. (If you live in the US, try this King Arthur flour tea loaf pan. If you live in the EU, Dr Oetker and Zenker have great narrow pans). You can use a different size loaf pan, but keep an eye on your cake as it bakes, because the baking time can change. 
  • About eggs: I buy free range eggs, so they sometimes vary in size. Most are large, with some more on the medium side. So I always use 4 eggs in this recipe. However, if all of your eggs are extra large, you can use just 3. 
  • About kiwi fruit: 9 ounces or 250 grams amount to 2 large or 3 medium-large kiwis. The easiest way to peel a kiwi is to simply slice it in half and scoop out the flesh. If your kiwi isn’t ripe enough, then peeling it might be easier. 
  • To puree kiwi fruit, throw it in a blender or use an immersion blender (hand blender). If you don’t have any of these, mash peeled kiwis with a fork.
  • Store the cake in an airtight container or ziplock bag for up to 4 days. It can be kept at room temperature or in the refrigerator. 
  • If you want a more traditional glaze, you can use the lemon glaze recipe from my winter citrus cake.