Kiwi Cake

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This easy Kiwi Cake with lime glaze is a perfect balance of sweet and tangy. Made with fresh kiwis, it's the perfect dessert for any season.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Servings:

Calories: 246kcal

Cost: $7

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.