Keylime Loaf Cake

I love baking, it is one of the most easiest form of cooking food. Although I bake cookies often, baking cake is quite occasional as it takes me atleast 2 weeks to finish off a 9 inch cake, but recently I bought a ‘cute’ loaf pan so that I could experiment different cakes in smaller quantity.

Now, that I am addicted to my loaf pan and started baking a variety of loaf cakes every week. This week I made these lovely sweet and sour lemon cake. They are super soft and just melts in your mouth. I have used key lime in this cake which is the green variety of lime which is more sour compared to the yellow lemon.

Utensils Needed:

9 Inch loaf pan



Lime squeezer

photo 1


All purpose flour – 1.5 cups

White Sugar – ½ cup

Eggs – 2

Butter – 6 tbsp ( at room temperature)

Buttermilk – ½ cup

Baking Soda – ½ tsp

Salt – ½ tsp

Raisins or cranberries – ⅓ cup[Dust them with some flour]

Lime zest – 2 tbsp

Lime juice – ¼ cup( Can increase or decrease as per your taste)


  1. Preheat the oven to 350 degrees.

  2. Coat the inside of the pan with butter or oil and sprinkle some flour all over it. This would ensure that the cake does not stick to the pan and would come out easily.

  3. Sift all purpose flour, baking soda and salt together, such that they all get mixed up well.

  4. Mix the butter and sugar together such that the texture becomes creamy.

  5. Add in the eggs, butter milk, lime zest and add this wet mixture into the flour mixture.

  6. Finally add the lime juice and raisins. Mix them all well and add it to the loaf pan.

  7. Bake this in the oven for 50 mins. Keep an eye on the batter after 40 mins as everyone’s oven is different, insert a toothpick in the center and if it comes out clean, the cake is ready.

  8. Allow the cake to cool for some time and take a butter knife and slowly move it around the sides of the pan, this step is just to make sure the cake doesn’t stick to the pan.

  9. Now, flip the cake slowly out of the loaf pan.

  10. Slice it and serve it with some chocolate sauce.

photo 3Enjoy!!!


Eggless Oats Raisin Cookies

I always love homemade cookies, they are the best,we can bake them as per our taste and they can be made healthier by using the ingredients available in our pantry:) on the other hand, most of the store bought cookies contain refined flour, invert syrup and many other unknown chemical ingredients which are bad for our health so when you bake your own cookies you know what is in them and you can make it as healthy as you like by replacing even the butter and sugar as well 🙂 This oats, raisin cookie is soft, chewy and also crisp on the edges which makes them ideal for an evening snack. Lets get started with the ingredients:


Dry Ingredients:

Whole wheat flour – 1 cup

Wheat bran – ½ cup ( Can be replaced with flour or oats if you don’t have it)

Rolled oats – 1 Cup( pulse it in blender to break it into small pieces but not like flour)

Baking Powder – ½ tsp

Baking Soda – ½ tsp

Salt – A pinch

Raisins – ½ cup( Can be replaced with walnut or dried cranberries)

Wet Ingredients:

Butter – ½ cup

Brown Sugar – ½ cup

White sugar – ⅓ cup

Flax seed meal – 1 tbsp (Egg substitute) or egg – 1

Vanilla Extract – ½ tsp


  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Assemble the dry and wet ingredients separately.

  3. Sift the wheat flour with baking soda,baking powder and salt to ensure they are lump free and mix them all together.

  4. Take 3 tbsp of lukewarm water and mix the egg substitute, flax seed meal into it and set it aside.

  5. The butter needs to be at room temperature so take it out of the refrigerator at least 2 hrs before you start baking.

  6. Once the butter gets to the room temperature, cream the butter with brown and white sugar into a smooth paste. You can use a hand mixer to do this but I prefer to do this just with a spatula to mix them quickly.

  7. To this butter mixture, add the egg substitute mixture(which would be gooey like an egg) along with vanilla extract and mix them all together.
  8. Now add the dry ingredients one after the other into the wet mixture and add the raisins finally. Fold them all together until they form a dough. Do not overwork the dough.

  9. Take a baking sheet and place a parchment paper over it.

  10. Place the cookie dough an inch apart on the cookie tray. Use an ice cream scoop or a spoon to place the dough.

  11. Bake them in the preheated oven for 16 mins. Everyone’s oven is different so keep an eye on your cookies. Turn off the oven once the edges of the cookies turn brown.

  12. The cookies will be soft when you take them out of the oven, allow them to cool for atleast 20 mins.

  13. Store these cookies in an airtight containers or serve them warm with a glass of cold milk.


  • You can adjust the amount of flour and sugar according to your taste.

  • If you want the cookies to be soft and chewy, do not replace brown sugar with white sugar.

  • All purpose flour can also be used instead of the wheat flour.

  • Adding a pinch of salt to any sweet dish enhances the sweetness in the dish.
  • You can bake the cookies directly on the baking tray but I prefer to use parchment paper because it s easy to clean the tray and base of the cookie does not burn or brown too much.