Lime Buttermilk Pound Cake

Sometime back,we had dropped in at one of our relative's place and it happened to be their wedding anniversary.We had already finished our meal so the hostess offered us dessert,in her own words--"my special dessert".The moment she came forward with two plates,Ajay smartly refused saying his stomach was upset.I had no option but to get the plate for myself.I looked into something which was yellow in color,in between a cake and a pudding.How bad can it get,I thought and tasted it.Two flavors hit instantly,strong lime flavor and cloyingly sweet condensed milk flavor.

I angrily looked at Ajay as he escaped this ordeal quite smartly.I kind of gobbled down the rest of the cake/pudding and drank a full glass of water to wash down the flavors.That was the last time I had something which highlighted the flavor of lime.

But ever since I started baking with Citrus flavors,especially Orange,I am a convert.More so,after getting a Microplaner of my own which so beautifully zests Lime and Orange.

The moment I saw Deeba's recent post,I instantly knew I was going to try it.The cake baked beautifully and smelled wonderful.I poured the glaze over the hot cake and just couldn't wait further,for the cake to cool down to cut a slice for myself.With the burst of lime flavor in each and every bite,this one is truly a treasure recipe.Thanks Deeba!!

Lime Buttermilk Pound Cake
Recipe source - Deeba


Ingredients


Plain flour - 1 1/2 cups
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Salt - 1/2 tsp
Unsalted butter, room temperature - 1/2 cup
Vanilla or plain sugar - 1 cup
Eggs - 2
Buttermilk {or substitute recipe below}- 100 ml
Pure vanilla extract - 1 tsp
Juice of 2 limes {or 1 lemon}
Zest of 2 limes {or 1 lemon}

To make buttermilk substitute at home:
Take 100ml milk at room temp; add 1 tsp white vinegar. Let it stand 5-10 minutes. When it curdles, it's ready.

Method

Grease and flour the sides of a 8" ring tin, or a 6" round tin. [I used an 8' round tin]Line the bottom and sides.
Preheat the oven to 170C.
Sift the flour with the baking powder, baking soda and salt. Reserve.
Cream the butter and sugar. Beat in eggs one at a time, followed by the vanilla extract, lime juice and zest.
With beater on low add the flour and buttermilk alternately in three lots.
Bake for 50-60 minutes till golden brown on top, and the tester comes out clean.

Meanwhile, make the glaze--

Glaze

Juice of 2-3 limes {as required}
Powdered sugar  1/2 cup

Method

Stir in the juice of 2 limes into 1/2 a cup of powdered sugar, and stir till all lumps have dissolved. Add some more powdered sugar if it isn't as thick as you like it. The glaze should be nice and thick, yet of flowing consistency. Add a little zest if you like.

Overturn the cake out gently on rack, and remove the lining. Turn it back on another rack, and poke holes with a skewer through it. Pour the glaze evenly over the hot cake, coaxing it all around, letting some drip over the sides. Decorate with sprinkles immediately if you like.

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