Key Lime Olive Oil Loaf
There’s something about citrus and olive oil that feels like it belongs in a sun-dappled kitchen in the middle of June. This key lime olive oil loaf is soft but structured, almost cake-like, and has the perfect balance of brightness and richness. The olive oil keeps it tender, the yogurt adds a tang, and the key lime glaze? Chef’s kiss. This is the loaf you bring to brunch, slice up for afternoon tea, or sneak a piece of after the kids go to bed.
Just a few nourishing ingredients and a whisk, stirred together in a quiet kitchen and baked until golden. It’s the kind of loaf you wrap in parchment, pack in your picnic basket, and share under the sun—or slice thick for a slow morning with iced coffee and bare feet on the porch. This key lime olive oil creation is simple, bright, and made for summer.
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Recipe Tips
Cool completely before glazing. This loaf is tender and delicate, so give it time to cool before adding the glaze. If you rush it, the glaze will melt into the top instead of setting into that dreamy drizzle we want for the key lime olive oil loaf.
Use room temperature ingredients. Cold yogurt or eggs can cause the batter to clump or bake unevenly. Let them sit out for 15–20 minutes for a smoother texture while preparing your delicious key lime olive oil loaf.
Don’t overmix. Stir just until everything is combined—overmixing can make the loaf too dense and gummy. You want it plush and light, with just a little bounce that complements the key lime olive oil elements.
Check doneness early. Around the 36-minute mark, peek in and do a quick toothpick test. Every oven is a little different, and almond flour can brown quickly, but ensure that your key lime olive oil loaf is baked just right.
For a stronger lime flavor: Add ¼ tsp lime extract or an extra tablespoon of zest to really punch up the citrus. You can also double the glaze if you like a sweeter top on your loaf.
Make it ahead. This key lime olive oil loaf is even better the next day once the flavors settle. Glaze just before serving if storing overnight.
Ingredient Swaps: No oat flour? ? Use ½ cup all-purpose GF flour or ? cup cassava flour. No yogurt? ? Use blended cottage cheese or dairy-free sour cream. Want it sweeter? ? Add 2 extra tablespoons of maple syrup or drizzle glaze while loaf is still warm. No key limes? ? Regular lime or lemon works in a pinch, but you’ll lose a little of that signature floral tang.
Room temp: Store your key lime olive oil loaf covered up to 2 days.
Fridge: Keeps best wrapped in foil or in an airtight container for 4–5 days to maintain the olive oil infused flavors.
Freezer: Freeze slices individually (parchment between each), then store in a bag for up to 2 months. Glaze after thawing for best results.
more summer recipes to try:
Key Lime Olive Oil Loaf (Gluten-Free + Yogurt Glaze)
Ingredients
Loaf:
- 1½ cups almond flour
- ½ cup oat flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 eggs
- ½ cup plain yogurt or coconut yogurt
- ? cup olive oil
- ¼ cup maple syrup
- Zest of 2 key limes
- 3 tbsp key lime juice
- 1 tsp vanilla extract
Glaze:
- ½ cup powdered sugar
- 1 –2 tbsp key lime juice
- Extra zest for topping
Instructions
- Preheat oven to 350°F. Line a loaf pan with parchment paper.
- In a large bowl, whisk together eggs, yogurt, olive oil, maple syrup, key lime juice, zest, and vanilla until smooth.
- Fold in almond flour, oat flour, baking powder, and salt. Stir until just combined and smooth.
- Pour batter into the prepared loaf pan. Bake for 38–42 minutes, or until golden on top and a toothpick comes out clean from the center.
- Let loaf cool completely before glazing.
- Whisk together powdered sugar and lime juice for the glaze. Pour over cooled loaf and top with extra zest.
- Slice thick and serve with tea, iced coffee, or straight from the fridge.
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