130g butter
200g sugar
zest of 2 tangelos
zest of 1 lemon
3 eggs, lightly beaten
160g sour cream
250g flour
2 makrut (kaffir) lime leaves, very finely chopped
1 teaspoon baking powder
½ teaspoon baking soda
1 cup icing sugar
2 makrut (kaffir) lime leaves, very finely sliced
juice of 1 lemon
juice of 1 tangelo

A classic moist, tangy citrus loaf. Use any citrus or mixture of citrus to make this loaf – the lime leaves add an extra flavour dimension.


1.Cream the butter and sugar together until white and fluffy.
2.Add the zest of the tangelos and lemon.
3.Gradually beat in the eggs.
4.Add the sour cream, flour, lime leaves, baking powder and baking soda and gently incorporate into the butter/egg mixture – don’t overmix.
5.Put the mixture into a 22cm x 12cm lined loaf tin.
6.Bake at 180°C fan for 40 minutes turning halfway through the cooking time. Allow to cool.
7.For the icing, mix the icing sugar and lime leaves and gradually add the juices to get a thick, pouring consistency.
8.Place the cooled loaf on a cake rack on a tray and pour the icing over.
9.Sprinkle over the shredded lime leaves.

Recipes Julie Clark / Photography Amber-Jayne Bain

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