Tuesday, June 10, 2008

Lemon Lime Pound Cake

I saw this recipe in our local newspaper and it seemed simple. It took two lemons and two limes to make. It came out really fluffy and the glaze was amazing, but I altered it to be like the lemon glaze from Paula Deen's recipe: lime juice, milk, vegetable oil and powdered sugar. This was really good, definitely as good as the lemon pound cake that I have had at Starbucks, but I don't know if I would make it again because it takes a long time to deal with the fruit.

Lemon-lime pound cake


1 cup cake flour
½ teaspoon baking powder
Pinch salt
½ cup unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla
1 tablespoon finely chopped lime zest
1 tablespoon finely chopped lemon zest
2 tablespoons milk
2 tablespoons lemon juice


½ cup confectioners' sugar
2 tablespoons lime juice
Fresh fruit salad or berries
Store-bought lemon curd

Preheat the oven to 325 degrees. Prepare a 9-by-5-inch loaf pan with butter and flour. Combine the flour, baking powder and salt in a medium bowl.

With an electric mixer on medium speed or in a food processor fitted with a metal blade, beat the butter until softened. Slowly add the sugar and beat the mixture until it is light, thick and lemon colored. Add the eggs, vanilla and zests, and beat until incorporated. Slowly add the flour mixture, alternating with the milk and lemon juice until just incorporated.

Pour the batter into the pan and bake for 45 minutes or until a wooden skewer comes out clean and the top is nicely browned. Cool for 10 minutes and then invert onto a cake rack that has been placed on top of waxed paper.

While the cake is baking prepare the glaze: In a medium bowl, combine the confectioners' sugar and lime juice, and mix until the sugar has dissolved and the glaze is smooth with no sugar lumps.

Spoon the glaze over the cake in a pretty pattern. Place on a serving plate. Serve with a bowl of your favorite berries or fresh fruit and lemon curd if desired.

Advance preparation: This might be make a day ahead, covered well and kept at room temperature.

* I used regular SALTED butter, and omitted the salt from the recipe.






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