Sunday, March 17, 2013

Lime Pound Cake












Lime Pound Cake:
(From the Home Ec Dept., Embassy of Ideas)
For the cake:

1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup granulated sugar
5 large eggs, at room temperature
Finely grated zest of 1 medium lime (about 1 packed tablespoon)

For the glaze:

2 tablespoons freshly squeezed lime juice (from 2 medium limes) and lime zest
1/4 cup granulated sugar

Directions for the cake:

Heat the oven to 350°F and arrange a rack in the upper third. Coat a 9-by-5-by-3-inch loaf pan with butter and flour; set aside.
Combine flour, baking powder, and salt in a large bowl and whisk to break up any lumps; set aside.
Beat butter at medium speed until creamy and smooth, about 1 minute. Add sugar and continue beating until light and fluffy, about 4 minutes more. Add eggs 1 at a time, beating well after each addition.
Reduce speed to low and add flour mixture in two additions, mixing each until just incorporated. (Do not over mix, or your cake will be tough.) With a rubber spatula, fold in lime zest. Spread batter into the prepared pan and place in the oven.
Bake until top of cake is puffed and golden and a toothpick inserted into the center comes out clean, about 60 to 70 minutes. Meanwhile, make the lime glaze.

Prepare the glaze:

Combine lime juice and sugar in a small bowl, stirring until sugar is dissolved.
Remove cake from the oven and let cool on a wire rack for 10 minutes; remove from the pan. Stir lime glaze again, then brush top of cake with glaze (use it all). Cool completely before serving.

Patti Friday, Photojourno, reporting from inside 'The Art Dept.' at the international 'Embassy of Ideas'.
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