This tropical bread will have you dreaming of sunny summer skies and sandy beaches with its citrusy flavors.
- 2/3 cup butter, softened
- 2 cups sugar
- 4 eggs
- 2 tablespoons grated key lime peel
- 2 tablespoons key lime juice
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 cup chopped walnuts (optional)
- 2/3 cup confectioners’ sugar
- 1 – 2 tablespoons key lime juice
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Beat in the lime peel, lime juice, and vanilla. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry mixture to the creamed mixture and add milk, beating well after each addition. Fold in walnuts, if desired.
Transfer to two greased 9-in x 5-in loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Combine the confectioners’ sugar and enough lime juice to achieve desired consistency. Drizzle over warm bread. Let cool completely.
Pairs well with Semi-dry Riesling and Dry Riesling wines.