Thursday, July 7, 2011

LIME POUND CAKE for Sweet Punch - Season 2

Lime Pound Cake
Do you know how this cake got it's name? In the olden days the main ingredients used for baking this cake measured a  pound each in weight. So one pound flour, one pound butter,one pound eggs,one pound sugar plus the other teeny-weeny bit of leavening agents made the original cake. Amma's Marble Cake is a perfect example for the 'real' pound cake. But these days, things recipes are way too different from the original but the name remains the same.
Daisies
No complaints whatsoever because this cake was a decadent one. Soft, buttery, lime-y with the perfect crumb! Our apartment was filled with the aroma of citrus when the cake was baking. I would never trade it for something else. Do you like naturally- flavoured cakes or do you like it plain? I like both depending on what mood I am in, mostly. I know one thing for sure, I love cakes, be it simple or decorated.
Cake & Daisies
I had plans of making a simple lime drizzle over this cake but later chose not to. I loved the way the cake looked when it came out of the oven. It had a lovely crack on the top, perfect for a Perfect Pound Cake. I sometimes like the natural designs cakes have on top, like this Sunflower patter on my One Bowl Vanilla Cake. A lot of you thought that it was a deliberate move from my side,no, it wasn't. The oven did it :-)
Lime Pound Cake
Coming back to the topic, our baking group, A Sweet Punch completed a year of it's existence and we are starting the Season 2 with this beautiful,decadent cake. This recipe is chosen from The Cake Bible by Rose Levy Beranbum. The cake had the perfect tight crumb and the texture was awesome! You/ve got to try this one. You will fall in love!

Lime Pound CakeLIME POUND CAKE
Makes one loaf

Ingredients:
3 tbsp milk
3 large eggs
Juice & zest  of 1 lime
13 tbsp unsalted butter, room temperature
1 1/2 c sifted cake flour
3/4 c sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

Method:
Pre-heat the oven to 350 F and prepare a loaf tin.

In a bowl, whisk together milk, eggs and lime juice. Reserve.
In another mixing bowl, whisk the dry ingredients together (which includes the lime zest).
Add the butter and half the egg-milk mixture to it and mix till the dry ingredients are moistened.Beat on medium speed for a minute. This will help in aerating and developing  the cake's structure. Scrape down the sides.
Add the remaining egg-milk mixture in 2 batches beating for 20 seconds in between each addition. Scrape down the sides again.
Pour the fluffy batter in your pan, smooth the surface and bake for 55 mins or till done. If you are using a fluted pan/bundt pan, keep a check on the baking time (from 35 mins onward).
Cool in the tin for 10 mins, turn out onto a cooling rack and let it cool completely.
Slice and devour!


Verdict: I made this over the weekend for the family who was visiting us. I cut them into thin slices and they vanished! On the Fourth of July, our friends came over and we grilled some Brats & Chicken Wings. I had saved some cake for the occasion, so this time, I served 2 slices each per person with Balsamic Roasted Strawberries, a drizzle of roasted strawberry syrup and a nice big scoop of Vanilla Ice Cream to beat the heat. It was yummy! Serve it any way you want, it will be delicious!
Stone Arch Bridge

Later we walked along the river and watched the fireworks sitting on the stone arch bridge. It was breathtaking. I took this picture last year when we went to the Farmers Market nearby. It's a beautiful bridge with the Mississippi flowing beneath it.

35 Comments:

Bharathy said...

Pretty looking pound cake, ria :)

same pinch abt the intro part..:) nothing to beat our equal wt cake recipe aquired maternally ;)

SinFoodie said...

The crust looks amazing. Beautiful photographs.

divya said...

Incredible pound cake..love to have few slices!

Archana said...

Lovely cake Ria! I did not thing of adding lemon hmm can smell the aroma. Will make my next one with lime and the one after that with oranges!!

miri goes phishing! said...

the recipe seems really easy to follow....would just love to give this a try......:)...btw seeing the snap on the home page with the cupcakes....i just couldn't resist trying your recipe for the vanilla cupcakes today morning....they turned out to be a winner.....totally loved it....though i didn't try the icing...it was still really really good....:)

Nithya said...

Simple yet pretty cake :)

Vasanth Vaseegaran said...

Beautiful pictures Ria and the cake looks moist. Your serving suggestion sounds utter delicious.

RV @ Food for 7 Stages said...

I always do this, I login into my husband's gmail account and end up leaving a comment. Google diligently pics up his account name.

Beautiful pictures Ria and the cake looks moist.Your serving suggestion sounds utter delicious.

Vimitha Anand said...

Yummy flavorful and great textured cake...

Reshmi Mahesh said...

Cake looks superb...Love the crust...very lovely color...Nice clicks which gives a lovely picture of the cakes texture..

Divya Kudua said...

Same pinch about going citrus-y!!I am sure baking this again and again,each time with different flavors!!Cheers to our punch this month!!

Umm Mymoonah said...

Your cakes texture looks lovely with beautiful pictures.

Umm Mymoonah said...

Your cakes texture looks lovely with beautiful pictures.

Priya said...

Incredible and super spongy cake,just love to have a slice rite now..

Rinku Naveen said...

Loved the colour of the crust..Looks too good Ria.
Have been waiting to see urs and now want to see maria's too.. :)

Varshini Sudharsan said...

This looks yummy, beautiful...the crust is lovely...:)

Priya (Yallapantula) Mitharwal said...

wow, absolutely adoring the crust and inside color and how nice and moist it looks :)

Nags said...

adding citrus is such a lovely idea!

Saras said...

Absolutely beautiful, Love the crust & softness of the cake :)
SIGNATURE RECIPES & A GIVEAWAY till july 31st 2011

Deepali said...

such nice brown crust. stunning cake :)

Eat & Burpp said...

o wow Ria....what a lovely cake & amazing crust!! Simply delicious!! & more lovely is the way u have presented...just awesome!! pics r too too good :) thanks for sharing!

Anu Nandu said...

Beautiful cake Ria - and perfect slices - I'm sure the lime flavor kicked up the cake a few notches!

Shireen Sequeira said...

This is such a beautiful and simple cake Ria! I love the use of lime in cakes as they are one of the most simple ingredients - will definitely try this one :)

Priya Kumar said...

Beautiful cake! what a lovely crust...

Swapna said...

Beautiful pictures as usual Ria! I am baking this again with citrus flavor:)

Ria Mathew said...

Thank you so much everyone! It was a delicious cake!

mykitchentrials said...

Perfect brown crust!

Rajani

thekitchenaffaire said...

I love pound cake.. Its been some time that I tried :D Yours looks too yummy yummy :)

Twinsy Rachel said...

ria :), tried the cake twice in a row.. the first one was whisked to hubby's office immediately n got many compliments :))) (they said better than the bakery version of "tea cake") tx to u ria for the wonderful recipe.. second one was made for just us n itz just few hours since i made n cake is almost down to the crumbs :)

reema said...

very nice looking cake ria- so nice to see your blog getting better every day. Many thanks fr sharing. I wanted to ask- in cakes, is sugar measured after powdering, or powdered after measuring?
reema.

Kelly @ Eat Yourself Skinny said...

Mmm this pound cake looks delicious, perfect! :)

Avanika [YumsiliciousBakes] said...

That cake looks like it has a great texture. Love RLB's recipes. Can't wait to try this one. Bookmarked and stumbled :)

Ria Mathew said...

Twinsy- So glad you all liked it :)
Reema- Thank you very much and I apologise for the delay in replying . It depends on the recipe. If it calls just for sugar, it's our usual granulated sugar. In India, the crystals are big, so take the mentioned amount and powder it fine so that it dissolves better in the cake batter.

If the recipe calls for powdered sugar, powder the sugar and then measure it.

If the recipe calls for X grams/cups of sugar, powdered...then measure the sugar and then powder it.

I hope I am clear,if not, let me know!

darkinspiration said...

Ria, zest means d rind?? so d one whole lemon rind??

Ria Mathew said...

Dark inspiration, yes, it's the yellow/green skin of the lime/lemon. You will have to grate just that without getting the white part beneath it, which is bitter. So just rub the lime on your grater/zester softly and that's it :)

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