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Key Lime Pilsner Loaf Cake with Mezcal Icing


For the cake:

  • 1 tablespoon lime zest
  • 1 ¼ cup (250g) sugar
  • 2 tablespoon butter softened
  • 3 eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup key lime juice
  • ¼ cup beer pilsner, pale ale, wheat beer
  • 3 tablespoon (42g) olive oil
  • 1 ¾ cups (210g) flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

For the Mezcal icing:

  • 2 cups ½ lbs powdered sugar
  • pinch salt
  • 1 ½ tablespoon Mezcal
  • 1 ½ tablespoon lime juice


  • Preheat oven to 325°F.
  • In the bowl of a stand mixer add the lime zest and sugar. Beat for about 2 minutes on high to release the lime oils into the sugar.
  • Add the butter, beat until well combined.
  • Add the eggs and vanilla, one at a time, beating well between additions.
  • Add the lime juice, beer, and olive oil, beating until well combined, scraping the bottom of the mixer to ensure all ingredients are well incorporated.
  • Stop the mixer and sprinkle with flour, baking powder, baking soda, and salt, stir until just combined.
  • Pour into an 8-inch loaf pan that has been greased.
  • Bake for 55 to 60 minutes or until cake is golden brown and toothpick inserted in the center comes back with just a few crumbs attached. Allow to cool completely.
  • Stir together the powdered sugar, mezcal, lime juice, and salt to make a thick paste. Spread over the top of the cake, chill until set about 3 hours. Cake is best made a day ahead of time.