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
large, organic eggs
1 1/2 teaspoons
2 1/2 cups
sweet lime or musumbi, zest and juice
In This Recipe
Preheat the oven to 325 degrees Fahrenheit.
Butter a glass loaf pan, about 900 millilitre size, and fit a small piece of parchment paper inside so that it comes up over the sides of all four glass walls.
Now's the time for the stand mixer or hefty arm. Smush your butter and sugar together for about 3 minutes till it's light yellow in colour.
While mixing, add one egg at a time until all three are in your batter. Continue mixing until this gets fluffier and shinier.
Stop the mixer. In a separate bowl, whisk together your flour, baking powder, and the teaspoon of salt.
Grate the zest of the sweet lime zest right into the flour mixture.
With the mixer running, pour in the dry ingredients. Scrape the sides of the bowl to make sure everything is incorporated.
Cut your zested sweet lime in half. If you can see any seeds, take them out. Squeeze the sweet lime juice right into the batter in your mixing bowl.
Pour the buttermilk over this and keep mixing.
If your batter looks dry in any way, you can add a little more lime juice or buttermilk.
Pour your batter into your parchment papered glass loaf dish.
Put the sweet lime cake into the oven and bake it for an hour.
You can eat this cake as is or sliced into sandwiches as Tessa Kiros does, with a filling of whipped cream and raspberries. It does get moister day by day and lasts a week at room temperature!
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!