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.| by Kate Ramos
- 1Heat 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.
- 2Combine flour, baking powder, and salt in a large bowl and whisk to break up any lumps; set aside.
- 3Using 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.
- 4Reduce 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.
- 5Bake 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:
- 1Combine lime juice and sugar in a small bowl, stirring until sugar is dissolved.
- 2Remove 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.