10947 Lime Pound Cake 1 hr 35 mins 25 mins 1 (9-inch) loaf Tue May 08 17:16:00 -0700 2007 Wed Aug 13 15:42:41 -0700 2008 Easy American CHOW http://www.chow.com/recipes/10947 Wed, 13 Aug 2008 22:42:41 GMT Rich, buttery cake with a hint of citrus Rich, buttery cake with a hint of citrus; satisfying any time of day. The richness of this pound cake, buttery and indulgent, is balanced by the addition of lime zest and a tart lime glaze. It’s great to nibble on any time of day, but we particularly like it after dinner, paired with icy sorbet.

Game plan: Make sure all ingredients are at room temperature before beginning.

Special equipment: We used our hefty stand mixer to make this cake, but you can easily do it with a regular hand mixer too.

]]> For the cake:
  1. 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.
  2. Combine flour, baking powder, and salt in a large bowl and whisk to break up any lumps; set aside.
  3. Using a stand mixer fitted with the paddle attachment, 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. (Stop the mixer to scrape down the sides occasionally.) Add eggs 1 at a time, beating well after each addition.
  4. Reduce speed to low and add flour mixture in two additions, mixing each until just incorporated. (Do not overmix, 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.
  5. 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.
For the glaze:
  1. Combine lime juice and sugar in a small bowl, stirring until sugar is dissolved.
  2. 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.
]]> http://www.chow.com/assets/2007/05/limepoundcake_290.jpg Kate Ramos 54 Sweet/Dessert For the cake::

]]> 1 3/4 cups all-purpose flour

]]> 1 1/2 teaspoons baking powder

]]> 301 3/4 teaspoon kosher salt

]]> 2 sticks (8 ounces) unsalted butter, at room temperature

]]> 298 1 cup granulated sugar

]]> 5 large eggs, at room temperature

]]> 44 Finely grated zest of 1 medium lime (about 1 packed tablespoon)

]]> For the glaze::

]]> 2 tablespoons freshly squeezed lime juice (from 2 medium limes)**

]]> 298 1/4 cup granulated sugar

]]> 5931 kate ramos 50 dessert 154 sweet 384 easy 640 tropical 644 summer 469 citrus 744 indulgent 6461 poundcake 1646 picnic 240 breakfast 50 dessert 318 snack 747 grilling 694 latin 745 ethnic 1028 sorbet 6600 pound cake 435 vegetarian 6653 road trip 1 chow