Recipe by Juenessa
Recipe courtesy of Joan Hallford in the September/October 2007 issue of Simple and Delicious Magazine.
Top Review by twissis
DH & I are Key Lime-aholics. Ingredients can freq be a prob here, but not so w/this "bread". Pls forgive the minor chgs I made as I feel I stayed true to the heart of your recipe. DH & I lack the discipline to deny ourselves. If I make something esp good & freeze it, 1 of our "evil food burglars" makes it vanish. So I opted to make a single loaf (half recipe). My loaf pan wasn't size perfect, but had the same volume as the suggested size. The result was a lovely center rise w/a cake-like texture. The lime flavor was neither strongly nor weakly present, so next time I'll opt to add an extra tbsp of Key lime juice. My 2 chgs: 1) DH cannot eat nuts, so I left the walnuts out & 2) He prefers none or just a faint flavor atop baked goods, so I chose a light sprinkle of powd sugar. We loved your recipe - Thx for sharing it w/us. :-)
- 2⁄3 cup butter, softened
- 2 cups sugar
- 4 eggs
- 2 tablespoons lime zest
- 2 tablespoons key lime juice
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 cup chopped walnuts
- 2⁄3 cup confectioners' sugar
- 1 -2 tablespoon key lime juice
Directions See How It's Made
- In a large mixing bowl, cream butter and sugar.
- Add eggs; mix well.
- Add lime peel, juice and vanilla; mix until combined.
- Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
- Fold in walnuts.
- Transfer to two greased 9-in. x 5-in. x 3-inch loaf pans.
- Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks.
- Combine glaze ingredients; drizzle over warm bread.
- Cool completely.