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Ingredients
| salted butter: 1 1/2 cups (room temperature) |
| granulated sugar: 1 1/2 cups |
| limes: 2 (zested//grated) |
| eggs: 6 (large) |
| cake flour: 3 cups |
| salt: 1/8 tsp |
| baking powder: 2 tsp |
| vanilla extract: 1 tsp |
| lime juice: 1/4 cup (fresh) |
Lime Pound Cake 1968
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
75 min -
Servings
1 serving(s)
Tags
- Grease a ten inch tube pan.
- Line the bottom with greased paper also.
- Preheat oven to 350 degrees F.
- Cream room temperature butter in a large mixer bowl and add the sugar gradually. Continue beating until mixture is very soft and light.
- Add the grated rind from two limes, along with the eggs one at a time, beating in a teaspoon of the flour with each addition of each egg.
- Sift the remaining flour with the baking powder and salt onto waxed paper.
- Stir the flour into the cake with a wooden spoon and also add the vanilla, and lime juice.
- Pour mixture into prepared tube pan and smooth the top evenly.
- Bake in 350 preheated oven for 1 1/4 hours or until tester comes away clean. Don't overbake, start testing at the 60 minutes time.
- Remove when done and cool in the pan.
- Run a knife around edge and then turn out.
- Peel off the paper and set up right side onto a plate.
- Sprinkle with powdered icing sugar.