This pound cake is adapted from Tessa Kiros' recipe for Lemon sandwiches with raspberries and cream, which I love. I used 1 sweet lime in mine, and buttermilk instead of single cream.
If I make this again I'm going to make a lemon sugar syrup to drizzle over the top. The cake is good, and makes just enough of a statement with its smooth pound cake texture and ephemeral, slightly astringent bergamot taste. Using buttermilk instead of cream in the batter really comes through in taste.
This cake seems almost like a bread, and rises just as dramatically in the oven. Because of its' sticky heft, it stays in the dish and doesn't spill out. I used a glass Pyrex loaf dish, which is slightly smaller in capacity than a traditional steel loaf pan. —Shalini
1 loaf cake.
1 1/4 cups
unrefined, beige coloured sugar, or regular white sugar
I'm obsessed with finding the next perfect recipe for my life. Usually this involves chocolate, children's lunch ideas, and family dinners. Occasionally there's a taste or texture I can't get out of my head, and it's got to be made, bought or sourced soon. I'm in Toronto with a toddler, a teen, and a husband who cooks!