Delicious Mojito Cake - Lime and Mint Loaf Cake

Delicious Mojito Cake - Lime and Mint Loaf Cake - This Mojito Cake is a simple cake made with a Lime and Mint Sugar and Syrup making for a moist, tangy, and flavourful cake that is loved by all! What’s not to love? It tastes just like a Mojito Mocktail! If you love Lime Cakes, why not try Lime Drizzle Cake or Lime and Coconut Drizzle Loaf Cake ?

Mojito Cake

Mojito Cake is a virgin (Mojito mocktail) drizzle cake made with a flavoured Lime and Mint sugar, Lime and Mint syrup and Lime icing. The cake is topped with additional Lime Zest for extra zesty flavour.

Ingredient Notes

Loaf Cake Ingredients

You’ll find full info and detailed measurements in the printable Recipe Card at the bottom of this post:

Butter

I use salted butter for best flavour. Make sure that it is soft and at room temperature so that it is easier to beat with the sugar. You can use Unsalted butter but add another pinch of salt if you do.

Sugar

White Caster or Granulated Sugar. You can also use Light Brown Sugar or a combination of the two. 

Mint

You will need 15 fresh mint leaves to make the Mojito Sugar.

Egg

Use good quality room temperature Eggs.

Flour

Plain Flour or All Purpose Flour is what we use in this recipe. If you only have Self Raising Flour, omit the Baking Powder.

Salt

Just a pinch to balance out the sweetness of the Cake.

Baking powder

This adds lift. As mentioned above, omit the if you are using Self Raising Flour. 

Zest of Lime

One of the key flavours in Mojitos. Lime adds a zesty, tangy flavour.

Sour Cream 

Room temperature is best. Use full fat Sour Cream for best results. You can use full fat greek yogurt in place of the sour cream.

For the Mojito Syrup 

Fresh Lime juice

We use 3 full Limes to get the best most Mojito like flavour.

Granulated Sugar

Caster or Granulated Sugar are used to make the syrup. 

Mint

5 mint leaves to flavour the syrup. You can add more if you like.

For the Icing (Optional)

Icing Sugar

For the topping.

Lime Juice 

Just a couple of tablespoons to make a runny icing.

Lime Zest

To scatter over the top.

How to make this Mojito Cake Recipe

Grease and line a loaf tin.

Pre heat oven to180 C / 350 F.

Blend the Sugar and the Mint leaves in a blender until mixed. This will create a delcious vibrant lime mint sugar.

Cream the butter, Lime Zest and Sugar in the bowl of a stand mixer fixed with a paddle attachment for 4-5 minutes on high speed until it becomes creamy and pale and till soft peaks have formed. 

Add Eggs, one at a time beating on medium speed between each addition. Or beat together in a large mixing bowl with a wooden spoon or with an electric mixer. 

Whisk in Sour Cream.

Sieve in Flour, Salt & baking powder and fold gently until well combined.

Pour batter into loaf tin and spread with a palette knife to even out the batter. Then place in the oven.

Bake for 50 - 60 minutes or until a skewer inserted into the center of the cake comes out clean.

How to make Simple Syrup

Meanwhile make the syrup by boiling lime juice, sugar and mint leaves in a medium saucepan over high heat until slightly thickened and the sugar dissolves to form a sugar syrup. This will take about 3-5 minutes.

Once loaf is baked, poke cake all over with a toothpick or skewer and pour glaze over the top.

After the loaf has cooled, carefully remove from tin to a cooling  rack.

How to make the Icing Layer 

Mix Icing Sugar and Lime juice in a bowl and whisk to combine. Pour a thin layer over the cooled Cake and top with Lime Zest.

Top Tips to make Mojito Cake

Room Temperature Ingredients

Make sure the ingredients are at room temperature, so that they fully combine together to form a cohesive cake batter.

Fold Ingredients in slowly

Once the dry ingredients are added to the batter, fold the mixture gently until just combined otherwise the cake may become dense.

How to get a crack in the Cake

To get a ’crack’ in the middle of the loaf cake, add softened butter to a piping bag or to a knife. Pipe into the middle of the cake or if using a knife, simply ‘slice’ into the batter.

Make in another tin

This cake can be baked in a Bundt tin or a round cake tin. If you want to make a sandwich cake, bake in 2 round cake tins for 30 - 40 minutes.

I used a 2 lb loaf tin to make this recipe (it holds 1.1 l water). If your loaf tin is smaller, you will need to adjust the recipe and baking time.

Syrup

The syrup can be made up to 1 week ahead.

Recipe Variations

Lime Curd - Spread over a Lime Curd before serving.

Icing - Make a Butter Cream instead of Icing.

Use other Citrus Flavours - Such as Lemon, Orange or Grapefruit. 

Vanilla - Add Vanilla Extract for a different flavour profile.

Serving and Storage  

Store leftovers in an airtight container for 4 - 5 days. If it is warm where you are, place the container in the fridge.

Can Mojito Cake be frozen?

Let the cake cool completely, then wrap it tightly in 2 layers of plastic wrap/cling film or greaseproof paper and a layer of foil. Freeze the cake for up to 3 months.

To serve, defrost in the fridge overnight.

Try these amazing loaf cake recipes next:

White Chocolate and Raspberry Loaf Cake

Lime and Coconut Drizzle Loaf Cake 

Pistachio Loaf Cake

Apple Loaf Cake

Victoria Sandwich Loaf

Lemon Syrup Loaf Cake

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