Mango Lime Loaf Cake
Published September 18, 2024
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Total Time
- 1 hour 25 minutes, plus 45 minutes’ cooling and setting
- Prep Time
- 10 minutes
- Cook Time
- 1 hour 15 minutes, plus 45 minutes’ cooling and setting
- Rating
- Comments
- Read comments
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Ingredients
FOR THE LOAF
2 cups/256 grams all-purpose flour
1 teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt
½ teaspoon baking powder
½ teaspoon baking soda
2 large eggs, room temperature
1 cup/200 grams granulated sugar
1 ½ teaspoons lime zest (from 1 lime)
3 tablespoons fresh lime juice (from 2 limes)
¾ cup/180 milliliters vegetable oil
1 cup/240 grams plain whole milk Greek yogurt
1 teaspoon vanilla extract
1 cup/180 grams diced ripe mango (½-inch pieces from about 1 large mango; see Tip)
FOR THE GLAZE
1 cup/123 grams powdered sugar
½ teaspoon lime zest
1 tablespoon fresh lime juice
1 tablespoon milk
Nutritional analysis per serving (8 to 12 servings)
56 grams carbs; 41 milligrams cholesterol; 419 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 20 grams fat; 1 gram fiber; 297 milligrams sodium; 6 grams protein; 36 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the loaf: Place a rack in the middle of the oven. Heat oven to 325 degrees. Coat a 9-by-5-inch loaf pan with nonstick cooking spray, then line with parchment paper with overhanging flaps on the long sides to easily remove the baked loaf.
- Step 2
In a medium bowl, whisk together flour, salt, baking powder and baking soda.
- Step 3
To a large bowl, add eggs, granulated sugar, lime zest and juice, oil, yogurt and vanilla. Whisk until smooth.
- Step 4
Add dry ingredients to wet ingredients and whisk gently until a thick batter forms. There will be some lumps and that’s perfectly fine. The key is to not overmix. Gently stir in mango. Pour batter into prepared pan and spread evenly.
- Step 5
Bake until cake is golden brown, starts to pull away from the sides of the pan and a toothpick inserted in the center comes out clean, 55 to 65 minutes.
- Step 6
Let cool in pan for 15 minutes. Remove from pan to cool completely on a rack.
- Step 7
Make the glaze: Whisk together powdered sugar, lime zest and juice and the milk until smooth. Pour over the completely cooled cake. Let glaze set and solidify before slicing and serving.
When selecting your mangos, make sure the color is vibrant with smooth skin that’s blemish free. Give a tiny squeeze. It should give just slightly. If it’s too firm or too soft, keep looking.
Private Notes
Comments
I can't speak for how this would taste with mango; couldn't find mango anywhere. Yet even without the mango (I subbed in canned peaches) this recipe is BOMB!! So so easy...only like 20 minutes of actual effort. And yet it's the most decadent loaf cake. The cake is very moist and not too heavy, and the lime glaze brings such lovely brightness to the whole ordeal. Totally recommend! I can't wait to try it with actual mangoes though...
Made this twice. Flavor was excellent both times, but the texture of the second was better given two minor tweaks. I increased the amount of baking powder and soda to 3/4 teaspoon. I switched yogurts because I thought the first batter was a too wet, and I attributed that to the consistency of the yogurt. Made the second with a fresh container of Fage that has much firmer consistency. I think given how varied yogurt consistency can be from brand to brand, one should seek out a brand that does not flow easily. If you have an open container that has liquid separated out on top, I’d recommend pouring it off instead of stirring it back in. Yes, I did reduce the oil to 1/2 a cup in both cases.
Can you make this with frozen mangoes ?
Disappointing bake. Waste of good ingredients. Something is off with the proportions.
Posting my modifications in case this helps readers who would like to use puréed ripe mangoes in place of mango pieces. Please note, I reduced sugar to my taste, it may not suit everyone! I also added in cardamom, which some may not like! 1/2 cup veg. oil; 120 grams sugar; 2 tsp. lime zest; 3/4 tsp. baking soda and powder; 1 container (150 grams) Ellenos mango Greek yogurt 3 tablespoons thick mango lassi (just enough to blend 2 ripe champagne mangoes) 1/4 tsp mango essence in addition to vanilla essence Added in half tsp ground cardamom 100 grams semolina 80 Grams almond flour 76 Grams All purpose flour Baked in a six cup heavy Bundt pan (brushed with melted butter). Baked at 325 for about 50 minutes. Tested at the 40 minute mark, but needed a few more minutes for sharp knife to come out clean. Removed from oven and let cool for 30 minutes in the pan, and then released easily onto to wire rack.
Made this twice. Like some other commenters, the first time it came out raw in the middle after 70+ minutes in the oven. Total let down. But I refused to give up. The second time I made modifications per some comments. I did 1/4 cup vegetable oil and 1/4 cup coconut oil. A little less sugar. A little more baking soda and baking powder. Still, I had to bake it for 90 minutes (at 335 instead of 325), which is almost twice what the recipe calls for. It turned out tasty but with a strange texture and a little stodgy on the bottom. Everyone loved it but that didn’t take away the frustration of the bake… I think I’ll stick with some other loaf cake recipes that are more reliable.