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Thursday, November 17, 2011

Lemon Lime Pound Cake

This recipe is a cross between a pound cake and butter cake. I used lemon and lime zests but you can just use one kind of citrus if you like. It's also amazing with some fruit compote and whipped cream!
Lemon Lime Pound Cake
Preheat oven to 350 degrees F. Greased and flour a 9x5 inch loaf pan.

Cake:
  • 13 tbs room temperature unsalted butter
  • 3/4 cup sugar
  • 1 1/2 tsp vanilla extract
  • 3 large eggs
  • 1 tbs lemon zest
  • 1 tbs lime zest
  • 2 tbs lemon juice
  • 2 tbs milk
  • 1 1/2 cup cake flour
  • 3/4 tsp baking powder
Lemon syrup:
  • 1/4 cup lemon juice
  • 1/4 cup sugar
Cream together butter and sugar in a large bowl. In a small bowl, combined milk, vanilla and eggs. In a medium size bowl, combine flour, baking powder, lemon and lime zests. Add the dry ingredient mixture to the large bowl with butter/sugar. Mixed until combined then add the wet mixture, then add lemon juice.  Mix on medium for 1 minute. Pour mixture into the loaf pan. Bake for 45-55 minutes or until when you insert a tooth pick and it comes out clean. When the cake is done, removed from oven poke holes into the cake using a tooth pick and let it cool for about 10 minutes. Then use the time to prepared the syrup.

To make the syrup, you all need a small pot. Add the sugar and lemon juice into the pot. Heat the mixture until the sugar dissolved. pour the syrup into the pan with the pound cake and let the cake cool for another 30 minutes. Once all the syrup is absorbed into the cake you can turn the cooled cake out and eat! To store the cake I wrapped the cake in plastic wrap and put it in an air tight container. You should eat it in a 3-4 days if you don't refrigerate it (a week, you can microwave it for around 10 seconds to warm it up before serving). 



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