A dense fluffy pound cake flecked with lots of fresh lime zest, doused in a lime and sugar soak.
Lime Cake– 226g or 1 cup unsalted butter softened– 200g or 1 cup granulated sugar– Zest of 3-4 limes freshly zested– 3 large eggs set them in a bowl of warm water to come to room temp– 190g or 1 ½ cups all purpose flour or cake flour sifted– ¾ teaspoon baking powder– ¾ tsp fine sea salt if using a different salt reduce to ½ tsp– 2 teaspoons pure vanilla extract or vanilla bean paste– 60g or ¼ cup sour creamLime Soak– 150g or ⅔ cup granulated sugar– 76g or ⅓ cup freshly squeezed lime juice
INGREDIENTS
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INSTRUCTION
Heat the oven to 350 F. Grease and flour a standard loaf pan. In a stand mixer bowl, combine butter, sugar, vanilla salt, and zest.
STEP 1 .
Scrape the bowl occasionally as you beat for 5 minutes until the mixture is light and fluffy.
STEP 2.
Beat the batter for a few minutes on medium after adding the eggs one at a time with the beater on. Okay if it looks tiny or separated. After sifting flour and baking powder, add sour cream.
STEP 3.
Restart the mixer and beat until the batter is smooth. Pour batter into loaf pan and smooth top. The cake is done when a cake tester comes out clean after 50–55 minutes.
STEP 4.
Make syrup when almost done baking. Heat sugar and lime juice in a small pot until sugar dissolves. Use a long, thin cake tester to poke holes all over the cake after baking.
STEP 5.
Pour syrup over the cake, concentrating in the center. Wait 10 minutes for the cake to absorb all the syrup.
STEP 6.
Place the cake on a cooling rack to finish cooling. Keep in an airtight container to avoid drying. Enjoy!