Delicious poundcake with lime and a tangy creamcheese frosting on top. The basic pound cake recipe is the same I used for my sweet cherry cake and comes from The hummingbird bakery cookbook.
Lime pound cake with creamcheese frosting
10 small ones or one large
7 oz soft butter
7 oz all-purpose flour
1 tsp vanilla extract
7 oz granulated sugar
3 large eggs
1 tsp baking powder
1/4 tsp salt
1 fl oz sour cream
1 lime, zest and juice
Preheat oven to 325 F. Grease a loaf tin with butter and dust with flour.
Using a hand held whisk or a kitchen aid with paddle attachment beat butter and sugaruntil light and fluffy. Add the eggs, one at the time. Beat well after each egg.Then add vanilla, 3/4 of the lime zest and 2 tbsp lime juice. Sift flour, baking powder and salt together and add to the egg mixture in two batches.Add the sour cream. Pour batter into the tins. Bake for 35-40 min until sponge is firm and a inserted skewer comes out clean.
Cream cheese frosting
1 stick butter, room temperature
6 oz. cream cheese, room temperature
2 cups confectioners sugar
1/4 teaspoon vanilla extract
Lime zest
2 tsp lime juice
Beat butter and cream cheese with a mixer on high until fluffy, about 2-3 minutes. Reduce speed and carefully add sugar, one cup at a time. Add in vanilla extract, lime juice and lime zest and mix until smooth.
10 small ones or one large
7 oz soft butter
7 oz all-purpose flour
1 tsp vanilla extract
7 oz granulated sugar
3 large eggs
1 tsp baking powder
1/4 tsp salt
1 fl oz sour cream
1 lime, zest and juice
Preheat oven to 325 F. Grease a loaf tin with butter and dust with flour.
Using a hand held whisk or a kitchen aid with paddle attachment beat butter and sugaruntil light and fluffy. Add the eggs, one at the time. Beat well after each egg.Then add vanilla, 3/4 of the lime zest and 2 tbsp lime juice. Sift flour, baking powder and salt together and add to the egg mixture in two batches.Add the sour cream. Pour batter into the tins. Bake for 35-40 min until sponge is firm and a inserted skewer comes out clean.
Cream cheese frosting
1 stick butter, room temperature
6 oz. cream cheese, room temperature
2 cups confectioners sugar
1/4 teaspoon vanilla extract
Lime zest
2 tsp lime juice
Beat butter and cream cheese with a mixer on high until fluffy, about 2-3 minutes. Reduce speed and carefully add sugar, one cup at a time. Add in vanilla extract, lime juice and lime zest and mix until smooth.
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