Lime Loaf Cake

The weather is so hot today in my side of Lagos, you’d think someone lifted the earth closer to sun. So hot that by my garden schedule, my plants ought to be watered tomorrow, but when I went to get some herbs I could see some of my plant babies parched from thirst.

My god-children are visiting for the weekend, and it is such a joy to have them around, because I haven’t seen them in forever no thanks to Covid. And to keep them hydrated and entertained, I made LimeAde and a delicious Lime Cake loaf.

LimeAde (Lime Juice+Sugar+Cold water and ice cubes+ Pink food colour)

Prep time for this cake was 20 minutes or less because I already had freshly squeezed Lime Juice in the fridge. And as with many of my cake recipes, this is easy peasy.



  • 3 Cups Flour
  • 1 cup vegetable oil
  • 1 cup Lime juice
  • 5 eggs
  • 1 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1tsp salt
  • ½ tbsp vanilla extract (or essence)
  • ¼ tsp Cinnamon
  • ¼ tsp nutmeg


  • Preheat oven to 350°c
  • Grease or oil spray your pan and set aside
  • Sieve flour, salt, baking powder, baking soda, cinnamon, nutmeg together and set aside
  • Mix eggs on medium speed for about one minute, add sugar and mix till the sugar is well incorporated.
  • Keep mixing and add oil gradually into the mix
  • Next Add Lime Juice and vanilla extract
  • Reduce the mixer speed one notch and add flour in three parts.
  • Stop mixing after adding flour. So as not to over mix. Over mixing will activate the gluten. Use a spatula to scrape side down and fold what is left in.
  • Pour batter into a pan and pop into the oven.
  • Bake for 50 mins – 75 mins or until a skewer comes out clean.
  • Take it out of the oven and leave on a rack to cool for 20 mins before taking out of the pan.

Enjoy your Lime loaf cake

Don’t you just love close ups of the crumb structure of cakes. I do, I really do.
Here is another way to cool down from the heat, make popsicles with #FDVieJuice Mixed Fruit

Strawberry Yogurt Cake

First food blog for 2021! Can you tell I’ve gone back back to my incognito ways pre- covid! Lol

Cooking up a storm and not posting pictures. But when I made this cake it was too pretty not to share with you.

Don’t judge me but I’ve eaten half of the cake all by myself. It’s too delicious to let these boys finish the cake before me.

I contemplated not putting glaze on the cake at the point. I couldn’t find fresh strawberries in my neighbourhood stores so I had to make do with what I had in the fridge for plating.

Sorry I eyeballed the glaze when I was making it, so I don’t have a recipe. Soorrryy! But it’s so delicious, I couldn’t stop dipping my finger into it before pouring.

Recipe now, shall we, I saw a meme somewhere subbing food bloggers for telling long windy stories instead of going straight to the point. I found it so hilarious. My friend Ejiro tagged me in it, for the life of me, I can’t find it now.

I picked the Majoram and Lemon Balm I used to from my garden. Follow my garden here



  • 200g Salted Butter (room temperature)
  • 2½ cups Sugar
  • 5 large eggs
  • 3 cups all purpose flour
  • ½ tsp baking soda
  • 1 cup yogurt (sweetened or unsweetened)
  • 2 tsp strawberry extract (or flavour)
  • ½ tsp red liquid food colouring (use less if you are using paste)
  • *1 tbsp strawberry preserve or jam (optional)


  • Preheat oven to 325° grease you pan and set aside. (I used a bundt pan.)
  • Mix Yogurt, food colour, strawberry extract, strawberry preserve or jam in a bowl and set aside
  • In a mixer, add butter and beat on high speed for 3 minutes.
  • Gradually add sugar and beat on high speed until very pale yellow and fluffy, it might be a bit grainy from the sugar crystals.
  • Add eggs, one at a time, combining well after each addition, remember to use a spatula to scrape down the sides of your bowl as you add the eggs.
  • Turn mixer down to the lowest speed, and slowly add flour. Next add baking soda.
  • Don’t over mix.
  • Add yogurt combine last and mix until just combined then stop.
  • Pour cake batter into pan and bake for 60 to 70 minutes or until a toothpick or skewer inserted into the center of the cake comes out clean.
  • Cool in pan on a wire rack for 10 – 15 minutes then invert cake to remove from pan.
Slice of cake anyone!

Of course I would pair this with something fresh and pinkish from FDVie Juice

FDVie Watermelon/Pineapple Juice

Chocolate Banana Cake

Here is a beautiful delicious recipe you can try for the holidays.

Traditionally festive cakes during christmas are spiced cakes. Many would be getting fruit cakes, boozy cakes, spiced cakes in the christmas hampers already. You can switch it up and do a regular chocolate banana cake

This cake finished within minutes of it getting cooled.

Can you tell how good it tastes just by looking at this picture?



  • 3 large ripe bananas
  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • 2 tsp vanilla extract
  • ½ cup hot, strong coffee
  • ½ cup milk
  • ½ cup vegetable oil
  • *optional for the topping you may use chocolate chips or some granola like I used here.


  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and flour a 9×13-inch pan. (If using parchment paper, grease pan and line with parchment.
  • Using a fork, roughly mash the ripe bananas
  • In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, milk, oil, vanilla extract.
  • Mix all and finally add coffee, mix until smooth; the batter will be thin.
  • Fold in mashed bananas
  • Pour the batter into the prepared pan.
  • If using toppings, sprinkle over batter
  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Allow to cool for a few minutes in pan before removing.
  • Leave to cool completely on wire rack before frosting or wrapping.

Merry Christmas!