Ermm sun, where have you gone?! Just last Saturday we were basking in fierce, hot sunshine, being tricked into thinking summer had arrived, today, well let’s just say I think we’ve backtracked to winter, it’s cloudy and cold. What a difference 7 day’s makes.
Today’s recipe is a nice little pound cake, make up of left-overs. I had limes and a tub of buttermilk needing to be used so this lime buttermilk pound cake was born. I adore pound cakes, frosted or unfrosted, both are just as delightful but I felt like a little icing so this one is iced. Ice it if you like, if you don’t fancy it however then it’ll be just a yummy without it.
Lemons are getting a rest and taking centre stage is a citrus I love so much, as with lots of things, I don’t know why I haven’t baked with limes yet so this cake is the first lime-y recipe here on the old blog and it for sure won’t be the last. I used lots of limes, 4 for the cake and 2 for the icing, I had lots that needed using and the flavour of the crumb has the perfect sweet/sour lime ratio as does the buttercream.
The buttermilk gives the cake is rich, tenderness which makes each slice irresistable and had to say no to another. It’s soft and loaded with flavour and so easy to bake, just the thing after a week at work, I mean who wants to bake something complicated when it seems like you’ve got a million and one things to get done when all you want to do is relax.
Well you know what, you cake relax. Relax with a cuppa and a slice of this frosted or non frosted lime buttermilk pound cake. The tropical zest of lime imbedded within will have you dreaming of summer again.
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Yields – One 2lb loaf
Ingredients
{cake}
- 175 grams (1 1/2 sticks + 1 tablespoon) Unsalted butter, room temperature
- 300 grams (1 1/2 cups) Caster sugar
- Freshly grated zest and juice of 4 limes
- 1/4 teaspoon Pure almond extract
- 1 teaspoon Pure vanilla almond
- 3 Large eggs
- 180 grams (1 1/2 cups) Plain flour
- 1/4 teaspoon Baking powder
- Pinch of Maldon sea salt
- 125 ml (1/2 cup) Buttermilk
{lime buttercream}
- 250 gram (1/2 lb) Icing sugar
- 113 grams (1 stick) Unsalted butter at room temperature
- Zest and juice of 2 lime
- Milk (if you need it)
Method
- Pre-heat the oven to 175C (350F) and line a 2lb loaf tin with a loaf liner or grease and line the tin with parchment paper, set aside.
- In the bowl of a free-standing mixer fitted with a paddle attachment cream together the butter and sugar until smooth, creamy and fluffy. Scrape down the bowl with a spatula.
- Add the lime zest and juice, almond extract and vanilla extract mixing to combine.
- Add the eggs one at a time, mixing well and before adding the next. Scrape down your bowl with your spatula.
- In a medium bowl whisk together the flour, baking powder and salt. Add this in two increments alternating with the buttermilk in one increment. Give a final mix with your spatula and then scrape into the prepared tin and smooth over the top.
- Bake for 1hr- 1hr 1o minutes or until a cake tester inserted into the centre comes out clean. If the loaf starts to brown then pop some foil over the top until it bakes. Leave in the tin on a wire rack for 15 minutes before removing and wrapping in several layers in clingfilm then leave to cool completely.
- Once cold, you can make the buttercream if you wish to use it.
- For the buttercream, add the icing sugar along with the butter and lime zest and juice to a bowl of a free-standing mixer and mix until smooth. Add milk if you need to thin it out then spread onto the cake.
Notes
- Recipe adapted from The Sweet Melissa Baking Book – Melissa Murphy
- This will last for up to 3 days stored in a cake tin with a tight-fitting lid.
- Keep in a cool, dry place away from direct sunlight.
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