Vanilla Lime Pound Cake


We had a ton of limes left over from our equinox party.  If Pun was here it’d be a no-brainer — margaritas by the pool.  Alas, she’s not, and something tells me drinking tequila midday by myself would be frowned upon.  Baked goods it was.

The bright zesty lime was both refreshing and therapeutic.  It made for the perfect springtime dessert.

For the cake:
3 large eggs
3 tablespoons milk
1 tablespoon vanilla
1 1/2 tablespoons lime zest (from 3-4 limes)
1/4 cup freshly squeezed lime juice
3/4 cup all-purpose flour
3/4 cup spelt flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 sticks butter, softened

Preheat the oven to 350°F.  Butter and flour a loaf pan, or line it with parchment paper.

In a small bowl, whisk together eggs, milk, vanilla, lime zest and juice.  In a larger bowl, mix flours, sugar, baking powder, and salt.  Add butter and beat until batter starts to come together.  Add half the egg mixture and beat for 30 seconds.  Add remaining egg mixture and repeat, scraping down the sides of the bowl.

Pour batter into loaf pan and bake until golden, 50-55 minutes.  Allow to cool completely before glazing.

For the glaze:
1/4 cup freshly squeezed lime juice
1 tablespoon heavy cream (I used milk)
1 teaspoon vanilla
1 cup powdered sugar
1 teaspoon lime zest

Whisk all ingredients together to form a glaze.  Add more milk or sugar to reach desired consistency.  Drizzle over cooled pound cake and serve.

Now for that margarita.

Recipe adapted from How Sweet It Is.

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