Makrut Lime Leaf Cake with Lemon and a Lime Icing

This cake is a beautiful tribute to the fresh, floral lime aroma of makrut lime leaves. We steep them gently in melted butter, then fold that fragrant butter into a straightforward, dependable batter. The cake itself is dense and tight-crumbed, bursting with layers of citrus from the infused butter, fresh lemon and lime zest, and a bit of coconut oil that gives it a lovely body. A bright lime glaze finishes things off with a pop of tangy sweetness. From start to finish, including the hour-long infusion, it takes about 1 hour 50 minutes—just 15 minutes active prep and around 35 minutes baking time.

This cake centers on one simple but powerful technique: steeping fresh or dried makrut (aka kaffir) lime leaves in melted butter to pull out their rich, floral lime fragrance. That fragrant butter then transforms a humble cake batter into a flavor-packed delight. The result? A compact cake with a tight crumb that blends the deep, herbal notes from the infused butter with the lively kick of fresh lemon and lime zest, all topped with a thin, glossy lime glaze for that perfect citrus finish.

The process is designed to be easy and low-fuss. You gently melt the butter and steep the leaves, strain and toss them out, then mix a few simple pantry staples before baking. All told, expect about 1 hour 50 minutes, including the infusion time, with only 15 minutes of hands-on work and 35 minutes in the oven. It’s a versatile cake that fits just as well on a quick weeknight dessert plate as it does dressed up for guests.

• Flavor profile: aromatic, layered citrus notes with floral makrut lime essence complemented by fresh lemon and lime zest.
• Texture: dense and tight crumb yet tender enough to feel inviting.
• Technique: a neat infusion method that extracts essence without leaving any fibrous bits.
• Practicality: short active preparation, perfect for making in advance, and keeps well at room temperature for days.

Ingredients for Cake and Icing

• A small bunch (around 12) of makrut lime leaves, whether fresh, frozen, or dried.
• 1/2 cup (113 g, or one stick) unsalted butter
• 1 cup (200 g) granulated sugar
• Zest of one lemon
• Zest of one lime
• 1/2 cup (105 g) coconut oil, melted
• 4 large eggs
• 2 cups (250 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup (125 g) confectioners’ sugar
• Juice of one lime

Infuse, Mix, and Bake

1. Place lime leaves and butter in a small saucepan; melt gently over medium, remove from heat, cover, and steep for 1 hour, then strain out and discard the leaves.
2. Preheat oven to 350°F; line the bottom of a 9-inch round (≥2-inch-deep) cake pan with parchment and spray the sides with nonstick spray.

   

3. Grate lemon and lime zest over the granulated sugar and stir or rub to release the citrus oils.
4. Add the scented sugar, strained infused butter, and melted coconut oil to a stand mixer fitted with the paddle attachment and beat on medium-high for about 1 minute.

   

5. Add the eggs one at a time, then continue mixing on medium-high for about 3 minutes.
6. Whisk the flour, baking powder, and salt together in a large bowl.

   

7. Pour the wet mixture into the dry ingredients and fold gently by hand until just combined.
8. Spread the batter evenly in the prepared pan and smooth the top with a spatula.

   

9. Bake at 350°F until a toothpick inserted near the center comes out clean, about 30–35 minutes.
10. While the cake bakes, whisk the confectioners’ sugar with the lime juice until you reach a thick but pourable glaze consistency.

    

11. Cool the cake in the pan for about 10 minutes, remove it to a cake plate, drizzle the lime glaze over the top, and let set before slicing.

    

Storing and Make-Ahead Tips

This cake stores beautifully at room temperature, staying fresh for up to 5 days—perfect for making ahead when you want a ready treat on hand.

Why You’ll Love This Cake

• One-of-a-kind scent: the makrut lime leaves offer a floral, complex citrus aroma that zest alone can’t match.
• Effortless infusion: steeping the leaves in butter draws out deep flavor without any pesky leaf bits ending up in the cake.
• Flexible and simple: solid enough to serve at celebrations, yet quick and easy for everyday baking.
• Make-ahead friendly: this cake holds up well at room temperature and even freezes nicely without the glaze for longer storage.

Baker’s Tips and Shortcuts

• Whenever possible, use fresh or frozen makrut lime leaves—they carry the brightest, most vibrant aroma. Dried leaves work too, but the flavor won’t be quite as strong.
• Heat the butter on medium then remove it from the heat to steep the leaves. Avoid boiling the butter, as that can dull the delicate aromas you want to keep.
• After the hour-long steep, strain out the leaves—they’re tough and not pleasant to eat.
• Don’t skip zesting the citrus directly into the sugar and rubbing them together gently. This wakes up the citrus oils and gives your cake that brighter, fresher flavor.
• If the mixture looks curdled after mixing in the eggs and fats, no worries. This is normal and blends beautifully once combined with the dry ingredients.
• Use a deep 9-inch cake pan so the cake bakes evenly and stays moist inside. Check doneness at around 30–35 minutes by poking with a toothpick.
• To tweak the glaze, add more powdered sugar if it’s too runny or a splash more lime juice if it’s too thick.
• For storage, the cake will keep up to 5 days at room temp. Freeze it unfrosted for up to a couple of months and add the glaze after thawing for best results.

Flavor Swaps and Add-Ins

• Try baking this batter in a loaf pan instead of a round cake pan—you’ll need to add some extra baking time. Or bake in muffin tins for 12-18 minutes to make portable, kid-friendly cupcakes.
• If you prefer a lemon-forward flavor, swap out the lime juice in the glaze for lemon juice. It’s zingy and fresh.
• For a richer coconut vibe, bump up the coconut oil just a touch and sprinkle toasted shredded coconut over the glaze before it sets.
• If you want an all-butter cake, swap the coconut oil for an equal amount of butter. This makes the flavor more traditional and less coconut-y.
• Can’t find makrut leaves? Try infusing the butter with bay leaves or lemon verbena for a different but still lovely fragrant note—different, but still delicious.

Common Questions and Answers

• Where can I find makrut lime leaves? You’ll find fresh or frozen makrut lime leaves in most Asian markets. Some specialty grocery stores stock dried leaves too. You might see them labeled “kaffir lime leaves” or the newer term “makrut”—both are the same wonderful leaf.
• Should I use fresh, frozen, or dried leaves? Fresh and frozen leaves give you the best, most floral aroma. Dried leaves work in a pinch but often need more to get a comparable flavor.
• Can I just use lime zest instead of leaves? Lime zest adds brightness and citrus flavor, but it can’t replace the layered floral complexity of makrut lime leaves. This recipe uses both the leaves (infused in butter) for aroma and zest for brightness.
• Is there a dairy-free or vegan option? You could try a vegan butter substitute to infuse the leaves, but keep in mind the flavor and texture will be a bit different. The cake already uses coconut oil to add richness and help with moisture.
• How long does the infused butter last? You can keep the strained, infused butter in the fridge for a few days or freeze it for longer. Always discard the leaves after steeping to avoid unpleasant texture or bitterness.
• Can I freeze the finished cake? Definitely. Freeze the cake unfrosted, wrapped tightly, for up to two months. Thaw fully, then add the glaze before serving.