This bread so good yet so easy to make. At first I was skeptical about adding evaporated milk, because I haven’t used it in years. I contemplated adding milk, or cream or buttermilk but eventually decided against it. Please do not substitute the evaporated milk. It’s the ingredient that gives this bread it’s unique taste. However, you can use lemon instead of lime. I just have a personal preference for lime. Have a great day!
Bake for 45 to 50 minutes or until a skewer inserted in centre comes out clean. Remove the bread from the oven and drizzle the lime syrup over the bread while still hot. Leave the bread in the pan for 15 minutes then transfer onto a cooling rack.
Classic Lime Bread
- 190g (7oz, 1 ½ cups) all-purpose flour
- 225g (8oz, 1 cup) granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 160ml (2/3 cup, 5 fl.-oz. can) evaporated milk
- 1/3 cup olive or vegetable oil
- Rind (zest) of one lime or lemon if you prefer
- 3 tablespoons lime juice (you can use lemon if you prefer)
- ¼ cup sugar
- Preheat the the oven to 350°F (180ºC) ten minutes before baking. Grease and flour 9 x 5-inch loaf pan and line the base with parchment.
- Whisk or sift the flour, sugar, baking powder and salt into a large bowl. Make a well in the centre.
- Beat the eggs, evaporated milk, oil and lemon zest together in medium bowl. Pour the egg mixture into flour mixture. Stir until just combined. Pour into the prepared pan.
- Bake for 45 to 50 minutes or until a skewer inserted in centre comes out clean. Remove the bread from the oven and drizzle the lime syrup over the bread while still hot. Leave the bread in the pan for 15 minutes then transfer onto a cooling rack. Drizzle the lime syrup over the warm cake.
- To make lime syrup: Combine the 3 tablespoons lime juice with the ¼ cup sugar in a small saucepan and bring to the boil stirring constantly, until the sugar dissolves. Let boil for one minute without stirring then remove and use while still hot
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.