Mojito Loaf Cake

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan or line with parchment paper. (5 minutes)

Recipe View 10 mins In a medium bowl, combine sugar, lime zest, and minced mint. Rub together with your fingertips until the mixture is moist and intensely fragrant. Add 3 tablespoons lime juice and 2 tablespoons rum; whisk until the sugar is dissolved. Whisk in yogurt, oil, and eggs until well combined. (10 minutes)

Recipe View 5 mins In a large bowl, stir together flour, baking powder, and salt. Gradually add the wet ingredients to the dry ingredients, mixing until just smooth. Be careful not to overmix. Pour the batter into the prepared loaf pan. (5 minutes)

Recipe View 50 mins Bake in the preheated oven until the cake is golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. If the top starts to brown too quickly, tent the loaf with foil. (50 minutes)

Recipe View 10 mins Let the loaf cool in the pan for 5 to 10 minutes before inverting it onto a cooling rack set over a baking sheet. This prevents the glaze from dripping onto your countertop. (10 minutes)

Recipe View 10 mins While the loaf is cooling, prepare the glaze. In a small saucepan, whisk together powdered sugar, 2 tablespoons lime juice, and torn mint leaves. Cook and stir over low heat until the glaze is smooth and the mint has wilted, about 5 minutes. Remove from heat and stir in 2 tablespoons rum until fully incorporated. (10 minutes)

Recipe View 5 mins Strain the glaze through a fine-mesh sieve into a measuring cup with a spout, pressing against the mint leaves to extract as much flavor as possible. Let the glaze sit for about 5 minutes to thicken slightly. (5 minutes)

Recipe View 30 mins Pour the glaze evenly over the cooling cake, allowing the excess to drip down the sides. Let the loaf cool completely and the glaze firm up before slicing and serving. Enjoy! (30 minutes)