This lime loaf cake is what happens when you want something bright and fresh without turning your kitchen upside down. It’s tender, citrusy, and finished with a simple lime glaze that makes it feel totally special. What sets it apart from your average loaf cake? Ricotta and olive oil in the batter. They team up to make every slice impossibly moist without any extra effort on your part.

I started making olive oil and ricotta cakes after baking my lemon and pistachio loaf cake and falling in love with how that combo transforms a simple batter. Butter-based loaves are great, but there’s something about olive oil and ricotta together that gives you this soft, almost creamy crumb that holds up for days. I wanted to bring that same texture to a lime version. Bright, a little tangy, and totally craveable.

This one has become a regular in my kitchen, especially in the spring and summer when I want something fresh to set out for brunch or enjoy with my morning coffee. The lime glaze on top is simple to make and adds that extra punch of citrus that really ties the whole loaf together. If you love citrusy baked goods, my lemon blueberry swirl loaf cake is another one worth bookmarking.

Why You’ll Love This Recipe

Moist and tender crumb: The olive oil and ricotta combination creates a soft texture that stays that way for days after baking.

Big lime flavor: Fresh lime juice and lime zest go into both the batter and the glaze, so you get citrus in every single bite.

Simple to make: No stand mixer needed, no complicated steps. Just mix, bake, and drizzle.

What I Love:

This loaf works as a sweet breakfast, a brunch centerpiece, or a simple dessert. It’s versatile enough to fit anywhere, and it always gets compliments.

Ingredients for the olive oil and ricotta lime loaf.

Ingredient Notes and Substitutions

Ricotta: Whole milk ricotta gives you the richest, most tender result here. Part-skim works too, but the crumb will be slightly less rich. You can swap for sour cream in a pinch if that’s what you have on hand.

Olive oil: A good quality olive oil makes a difference in this ricotta loaf. Use a mild extra virgin or a light olive oil if you prefer a more neutral flavor. You can also use avocado oil as a substitute.

Lime juice and zest: Fresh limes are the way to go. Bottled lime juice doesn’t have the same brightness, and you’ll miss the oils from the fresh zest. You’ll need both for the batter and the glaze.

Milk: Any percentage of dairy milk works well. You can also use a plant-based milk like oat or almond if needed.

Sugar: Regular granulated sugar is all you need. The lime juice and zest carry the flavor, so no specialty sugars required.

All-purpose flour: This recipe was developed with all-purpose flour. If you need a gluten-free version, a 1:1 gluten-free flour blend should work, though the texture may be slightly different.

Powdered sugar (for the glaze): Be sure to use powdered sugar, not granulated, for a smooth glaze that drizzles easily over the loaf.

Olive oil lime cake batter in a loaf pan before being baked.

How to Make Lime Loaf Cake: Step-by-Step Instructions

Preheat the oven to 350 degrees F. Grease a 1-pound loaf pan or line it with parchment paper.
In a medium mixing bowl, combine the flour, salt, baking powder, and baking soda. Whisk together and set aside.
In a large mixing bowl, add the sugar, lime zest, and eggs. Beat together with an electric mixer for about 30 seconds. Add the lime juice, milk, ricotta, olive oil, and vanilla extract. Beat until fully combined.
Stir the dry ingredients into the wet until just combined. Do not overmix.
Pour the batter into the prepared loaf pan. Bake for 50 to 60 minutes, or until the batter is fully set and a toothpick inserted into the center comes out clean.
Remove from the oven and let the loaf cool completely before removing it from the pan.
To make the lime glaze, combine the powdered sugar and lime zest in a medium bowl. Stir together. Add the lime juice and whisk until smooth. If the glaze is too thick, add a little more lime juice at a time until it reaches a drizzleable consistency.
Once the loaf has cooled, drizzle the lime glaze over the top and enjoy!

Sara’s Tip

Do not slice into this loaf cake too soon! I know it smells amazing, but letting it cool completely before glazing and slicing gives you cleaner cuts and helps the crumb set up properly. If you glaze it while it’s still warm, the glaze will absorb right in rather than sitting on top. Patience pays off here.

Ricotta lime loaf on a cutting board with fresh limes sitting next to it.

Recipe FAQs

Can I use key limes instead of regular limes?

Yes! If you want to make this more of a key lime bread, swap the regular lime juice and zest for key lime juice and zest. The flavor will be a little more floral and tart, which is delicious. Just know that key limes are smaller, so you’ll need more of them to get the same amount of juice.

How do I know when the loaf is done baking?

Start checking around the 50-minute mark. Insert a toothpick into the center of the loaf, it should come out clean or with just a few dry crumbs. The top of the loaf should also feel set when you gently press on it. Every oven is a little different, so keep an eye on it.

Can I make this into muffins instead of a loaf?

You can! Fill a lined muffin tin and bake at 375 degrees F for 18 to 22 minutes, or until the tops are set and a toothpick comes out clean. Drizzle the lime glaze on top once they’ve cooled.

Why does my olive oil loaf taste dense?

Overmixing is usually the reason. Once you add the flour to the wet ingredients, stir just until you no longer see dry streaks. A few small lumps are totally fine. Overmixing develops gluten and makes the loaf tougher and denser than you want.

How do I store this loaf cake?

Store the loaf covered or in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. You can pop it in the microwave for just a few seconds to take the chill off.

Can I freeze this loaf cake?

Yes! Freeze the loaf without the glaze. Wrap it tightly in plastic wrap and then in foil, and freeze for up to 2 months. Thaw overnight in the fridge, then add the glaze fresh before serving.

Lime loaf cake with simple lime glaze drizzled over it on a cutting board.

Storage

Store the glazed loaf covered at room temperature for up to 2 days or in the fridge for up to 5 days. If you plan to freeze it, hold off on the glaze and freeze the bare loaf for up to 2 months. Add the glaze after thawing for the freshest finish.

If you love easy loaf cakes, my raspberry jam and lemon loaf cake is another great one to add to your rotation. It uses a similar style of batter and comes together just as quickly. And if you’re browsing for more ideas, the quick bread recipes on the blog are a great place to explore.

If you give this olive oil and ricotta lime loaf cake recipe a try, let me know your thoughts in the comments below!

And be sure to tag me on Instagram so I can see your creations.

From my kitchen to yours, happy baking! I hope you love this lime cake as much my family does!