Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 tsp baking powder + 1/4 tsp baking soda
- 1/2 tsp fine sea salt
- 2 large eggs, room temp
- 1 cup (240 g) plain whole-milk yogurt
- 1/2 cup (120 ml) neutral oil
- Zest of 2 limes (about 2 tsp)
- 1 1/4 cups (about 220 g) diced ripe kiwi, patted dry
- 1 tbsp flour (for tossing kiwi)
- 1/4 cup (50 g) sugar + 1/4 cup (60 ml) fresh lime juice for syrup
Do This
- 1. Heat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
- 2. Peel and dice kiwi; pat dry and toss with 1 tbsp flour. Zest limes.
- 3. Whisk flour, sugar, baking powder, baking soda, and salt.
- 4. In another bowl, whisk eggs, yogurt, oil, and lime zest; pour into dry and mix just combined.
- 5. Fold in floured kiwi gently; scrape batter into pan and smooth top.
- 6. Bake 50–55 minutes until golden and a tester comes out clean (or 200°F/93°C internal).
- 7. Simmer 1/4 cup sugar + 1/4 cup lime juice to dissolve; brush warm syrup over hot loaf. Cool, slice.
Why You’ll Love This Recipe
- Bright, tangy lime and juicy kiwi bring a fresh twist to classic yogurt cake.
- Yogurt and oil create a tender, moist crumb that stays soft for days.
- Simple pantry ingredients and one bowl for wet, one for dry—minimal cleanup.
- A thin lime syrup adds glossy sheen and locks in citrusy flavor without heavy glaze.
Grocery List
- Produce: 4–5 ripe kiwis, 2–3 limes
- Dairy: Plain whole-milk yogurt (1 cup)
- Pantry: All-purpose flour, granulated sugar, baking powder, baking soda, fine sea salt, neutral oil (canola or sunflower), parchment
Full Ingredients
Kiwi-Lime Yogurt Loaf
- 1 3/4 cups (220 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp fine sea salt
- 2 large eggs, room temperature
- 1 cup (240 g) plain whole-milk yogurt
- 1/2 cup (120 ml) neutral oil (canola, sunflower, or light olive oil)
- Zest of 2 limes (about 2 tsp packed)
- 1 1/4 cups (about 220 g) ripe kiwi, peeled and diced 1/2-inch
- 1 tbsp all-purpose flour (to toss with kiwi)
Thin Lime Syrup
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60 ml) fresh lime juice (from 2 limes)
Optional Garnish
- Extra lime zest or very thin kiwi slices for serving
Step-by-Step Instructions
Step 1: Preheat and prepare the pan
Preheat the oven to 350°F (175°C) with a rack in the center. Grease a 9×5-inch loaf pan, then line it with a parchment sling that overhangs the long sides for easy removal. Lightly grease the parchment as well.
Step 2: Prep kiwi and citrus
Peel the kiwis and dice into 1/2-inch pieces. Spread on a paper towel and gently pat dry to remove excess moisture. Toss the diced kiwi with 1 tbsp flour to help suspend the fruit in the batter. Finely zest 2 limes, avoiding the bitter white pith. Juice the limes and set the juice aside for the syrup.
Step 3: Mix the dry ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined and lump-free. This prevents overmixing later.
Step 4: Whisk the wet ingredients
In a separate medium bowl, whisk the eggs, yogurt, oil, and lime zest until smooth and emulsified. The mixture should look thick, glossy, and uniform.
Step 5: Combine and fold in kiwi
Pour the wet mixture into the dry ingredients. Stir with a spatula just until no dry streaks remain. Gently fold in the floured kiwi, taking care not to crush the fruit or overwork the batter. Scrape the batter into the prepared pan and smooth the top.
Step 6: Bake
Bake for 50–55 minutes, until the loaf is deeply golden and a toothpick inserted in the center comes out clean or with a few moist crumbs (or an instant-read thermometer registers about 200°F/93°C). If the top is browning too quickly around 40 minutes, tent loosely with foil.
Step 7: Make the lime syrup
While the loaf bakes, combine 1/4 cup sugar and 1/4 cup lime juice in a small saucepan. Warm over medium heat, stirring, just until the sugar fully dissolves and the syrup turns clear, 1–2 minutes. Remove from heat and keep warm.
Step 8: Soak and cool
Transfer the hot loaf (still in its pan) to a wire rack. Poke the top all over with a toothpick or skewer. Brush the warm lime syrup over the loaf in several passes, letting it soak in between. Use all the syrup for a glossy, tangy finish. Cool in the pan for 15 minutes, then lift out using the parchment and cool completely before slicing.
Pro Tips
- Pat the kiwi very dry and toss with flour to prevent sinking and sogginess.
- Do not overmix—stop as soon as the batter is combined for a tender crumb.
- Weigh ingredients when possible for the most consistent results.
- If your limes are firm, microwave them for 10 seconds or roll on the counter to maximize juice.
- For a paler crumb and to avoid any green discoloration from kiwi, keep baking soda to 1/4 tsp and rely on baking powder for lift.
Variations
- Coconut-Lime: Replace 1/4 cup (30 g) of the flour with unsweetened finely shredded coconut; sprinkle 2 tbsp on top before baking.
- Kiwi–Poppy Seed: Stir 1 tbsp poppy seeds into the batter with the lime zest for a delicate crunch.
- Lime-Cardamom: Add 1/2 tsp ground cardamom to the dry ingredients for a subtle floral spice.
Storage & Make-Ahead
Store the cooled loaf tightly wrapped at room temperature for up to 3 days or refrigerated for up to 5 days. Freeze slices in a single layer, then transfer to a freezer bag for up to 2 months; thaw at room temperature or warm briefly in a low oven. The lime syrup can be made up to 1 week ahead and refrigerated; rewarm before brushing. This loaf tastes even brighter on day two as the syrup settles in.
Nutrition (per serving)
Approximate per slice (1 of 10): 310 calories; 13 g fat; 46 g carbohydrates; 1 g fiber; 27 g sugars; 5 g protein; 230 mg sodium.
