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lime pound cake




Source of Recipe


Turning Leaf


List of Ingredients




Cake
½ cup (1 stick) unsalted butter, plus more for pan
1 cup sugar
2 large eggs
2 tablespoons grated lime zest
1 ½ cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
1 tablespoon fresh lime juice
1 teaspoon vanilla extract
1/3 cup buttermilk

Garnish
Lime curd (optional)
Whip cream (optional)


Recipe



How-to
1. Preheat oven to 350°.
2. Butter an 8 ½ -by-4-inch loaf pan.
3. In a mixing bowl, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
4. Reduce the speed to medium, and add the eggs, one at a time, then add the lime zest.
5. Into a medium bowl, sift together the flour, salt, baking powder and baking soda.
6. In a separate bowl, combine the lime juice, vanilla and buttermilk. Add the flour mixture to butter mixture in 2 batches, alternating with the buttermilk mixture and beginning and ending with the flour.
7. Pour the batter into prepared pan and bake, about 1 hour and 10 minutes until a toothpick inserted in the center of the loaf comes out clean. Remove from oven and let cool 10 minutes.
8. Invert loaf onto a wire rack and let cool completely. The cake can be refrigerated, wrapped in plastic, for up to 3 days.
9. To serve, slice and toast until lightly browned.
10. Garnish with a dollop of lime curd and whip cream, if desired.