This easy Kiwi Cake with lime glaze is tender, sweet and tangy. Made with fresh kiwis, it's the perfect dessert for any season.
This Kiwi Cake is soft, moist, and packed with the bright, tangy flavor of fresh kiwis, all topped off with a zesty lime glaze!
The texture is light and fluffy, with bursts of flavor from the chunks of kiwi fruit, while the lime drizzle adds a punch of freshness.
You might think of it as a sweet bread, but it has all the comforting qualities of a cake, making it perfect for any occasion.
I absolutely love how this kiwi cake brings together some simple ingredients and transforms them into something that feels special. Kiwis, which often get overshadowed by other fruits in baking, shine in this recipe, adding a tang and unique flavor.
It tastes like a sweet, tangy tropical vacation in every bite. The kiwis bring a hint of tartness that’s balanced out beautifully by the sweetness of the cake and the citrusy zing from the lime glaze. It’s just a flavorful dessert that you're sure to love.
If you enjoy the flavor of kiwi fruit, be sure to also try Kiwi Syrup and Kiwi Compote - both would be perfect served with this kiwi cake.
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Why You'll Love This Recipe
Unique Flavor: Kiwis are a surprisingly great ingredient in baking. They add both sweetness and a bit of tartness that’s hard to find elsewhere.
Tropical Vibes: If you love tropical flavors, this cake is like a little slice of sunshine. The combination of kiwi and lime is bright and refreshing.
Easy to Make: With simple ingredients and straightforward steps, this is a recipe that even beginner bakers can easily tackle.
Perfect for Any Occasion: Whether you’re hosting a dinner party, brunch, or just want something sweet for yourself, this Kiwi Cake fits the bill.
Make-Ahead Friendly: You can easily bake this ahead of time, which makes it a convenient option for busy schedules.
Ingredients
- Kiwis: The star ingredient! You’ll need about 4 peeled and chopped kiwis to make this cake. They add both sweetness and a little tartness. If you can’t find fresh kiwis, frozen kiwis can work too, though fresh is always best.
- All-Purpose Flour: This is the main structure of the cake. If you want a slightly different texture, you could try substituting a portion of the flour with whole wheat flour, though it will make the cake a bit denser.
- Baking Powder: Helps the cake rise and get that fluffy texture we’re all after.
- Baking Soda: Works alongside the baking powder to give the cake a nice rise.
- Salt: Balances the sweetness and brings out the other flavors.
- Egg: A key ingredient that binds everything together and gives the cake structure.
- Granulated Sugar: Sweetens the cake and helps give it that golden-brown color when baked.
- Vegetable Oil: Keeps the cake moist and tender. You could use a neutral oil like canola or sunflower if you prefer.
- Plain Greek Yogurt: Adds moisture and a slight tanginess, which complements the kiwis perfectly.
- Whole Milk: Helps create a smooth batter and keeps the cake tender.
- Pure Vanilla Extract: Adds a warm, comforting flavor that balances the tartness of the fruit.
- Powdered Icing Sugar: For the lime glaze. It’s smooth and helps create that nice drizzling consistency.
- Lime Juice: The fresh, zesty flavor is essential for the glaze. You could substitute lemon juice if you prefer.
- Lime Zest (Optional): For extra lime flavor and a bit of visual appeal.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Preheat the oven to 350°F (175°C). Spray a 9×5-inch loaf pan with nonstick spray or line with a paper liner.
Peel the kiwis. I cut the top and bottom off, then run a teaspoon under the fuzzy brown skin to loosen it, then slip out the green kiwi flesh. Chop the kiwis into small chunks.
In a large mixing bowl, add the flour, baking powder, baking soda, and salt and whisk to combine.
In a medium mixing bowl, whisk the egg and granulated sugar together until combined. Whisk in the oil, yogurt, milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients, then gently stir to combine.
Add some of the batter into the bottom of the prepared pan (about ⅓ full). This is so the kiwis don’t sink during baking.
Gently mix the chopped kiwis into the remaining batter in the mixing bowl, then pour into the loaf pan and spread evenly to the edges.
Place the pan into the oven and bake for 60 minutes, covering loosely with foil halfway through so the top doesn’t get too brown.
To test for doneness, insert a skewer, knife or toothpick and if it comes out clean then the kiwi bread is cooked.
Allow the loaf cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Mix the drizzle ingredients and drizzle over the completely cooled kiwi cake. Top with lime zest.
Variations
- Use lemon or orange instead of lime for a citrus twist.
- Add chopped strawberries or raspberries along with the kiwis for more fruit flavor.
- Try adding ground ginger to the batter for a bit of spice.
- Use whole wheat flour for a slightly heartier cake.
- Add chopped nuts like walnuts or pecans for some crunch.
Storage
- Storage: Keep the cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it, where it will keep for up to a week.
- Freezing: This cake freezes well! Wrap it tightly in plastic wrap or foil, then place it in a freezer bag. It can be stored in the freezer for up to 3 months. Thaw it at room temperature before serving.
- Make-Ahead: You can bake the cake a day ahead and store it in an airtight container. It actually gets better as it sits!
Top tips
Don’t Overmix: When mixing the wet and dry ingredients, make sure to stir gently. Overmixing can lead to a tough texture.
Use Room Temperature Ingredients: Bring your eggs, milk, and yogurt to room temperature before using them in the recipe for better mixing.
Check for Doneness Early: Ovens vary, so start checking your cake 5-10 minutes before the suggested baking time.
Cool Completely: Let the cake cool completely before glazing, so the glaze doesn’t melt off.
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📖 Recipe
Kiwi Cake
Ingredients
- 1 ½ cups peeled and chopped kiwis 230g (about 4 kiwi fruits)
- 2 cups 250g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ½ cup sugar 100g
- ½ cup plain Greek yogurt 120g
- ½ cup whole milk 120ml
- ⅓ cup vegetable oil 80ml
- 1 teaspoon pure vanilla extract
For the lime glaze
- ½ cup powdered icing sugar 60g
- 2 tablespoons lime juice
- Optional zest of 1 lime
Instructions
- Preheat the oven to 350°F (177°C). Spray a 9×5-inch loaf pan with nonstick spray or line with a paper liner.
- Peel the kiwis. I cut the top and bottom off, then run a teaspoon under the fuzzy brown skin to loosen it, then slip out the green kiwi flesh. Chop the kiwis into small chunks.
- In a large mixing bowl, add the flour, baking powder, baking soda, and salt and whisk to combine.
- In a medium mixing bowl, whisk the egg, sugar, oil, yogurt, milk, oil and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients, then gently stir to combine.
- Add ⅓ of the batter into the bottom of the prepared pan. This is so the kiwis don’t sink during baking.
- Gently mix the chopped kiwis into the remaining batter in the mixing bowl, then pour into the loaf pan and spread evenly to the edges.
- Place the pan into the oven and bake for 60 minutes, covering loosely with foil halfway through so the top doesn’t get too brown.
- To test for doneness, insert a skewer, knife or toothpick and if it comes out clean then the kiwi bread is cooked.
- Allow the loaf cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- When the cake is cooled, prepare the lime glaze by stirring the icing sugar and lime juice together until a smooth drizzling consistency. If necessary add a little more powdered sugar to thicken or lime juice to thin. Drizzle over the cooled lime bread, then top with the lime zest.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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