Lime
Lime-Glazed Raspberry Pound Cake
- Prep time 25 minutes
- Cook time 1 hour 15 minutes
- Serves 10 to 12
Author Notes
Pound cake is a delicacy I’ve been blessed to grow up with in the South. My grandmother turned out a mean pound cake with a stellar crumb and a perfect crunchy exterior. It’s a type of cake that’s often associated with the holidays, but can be enjoyed all year round, especially when you add a fruity twist like the raspberries used here. Made moist and tender by the addition of Hellmann’s® Real Mayonnaise, an often unexpected powerhouse baking ingredient, the mayo eliminates the need for butter or sour cream, resulting in a cake that rivals those of my childhood. A mouth-puckering lime glaze coats the cake and sinks into the crumb, joining forces with the fruit for a summertime treat. You don’t have to limit yourself to just one season, however—swap in frozen raspberries (or other small fruit) and bake the cake just the same. —Kia Damon
Test Kitchen Notes
This recipe is shared in partnership with Hellmann’s®. —The Editors
Ingredients
-
3 cups
plus 2 tablespoons all-purpose flour, divided
-
1 teaspoon
baking powder
-
1 teaspoon
kosher salt
-
1 cup
Hellmann’s® Real Mayonnaise
-
2 cups
granulated sugar
-
4
large eggs
-
1 teaspoon
vanilla extract
-
3/4 cup
whole milk
-
12 ounces
fresh or frozen raspberries
-
1 1/2 cups
confectioners’ sugar
-
4 tablespoons
freshly squeezed lime juice
-
1 tablespoon
lime zest
Directions
- Heat the oven to 350°F. Coat a bundt pan with cooking spray and set aside.
- Sift 3 cups of flour into a large mixing bowl. Add baking powder and salt, then whisk to combine.
- In a stand mixer fitted with a paddle attachment, combine the mayo and sugar on low speed. Drop in one egg at a time, mixing completely between each, adding the vanilla with the final egg. Alternate between adding ⅓ of the flour mixture and ½ of the milk, beginning and ending with the flour.
- Toss the raspberries in the remaining 2 tablespoons flour to coat. This helps the raspberries stay put in the batter rather than sinking. Add the coated raspberries to the batter and gently fold them in using a rubber spatula or a spoon, taking care not to break them. Pour the batter into the pan, making sure it’s spread out evenly, and then place the pan on the middle rack of the oven. Bake for 45 minutes, rotate the pan to ensure even cooking on both sides of the cake, then cook for an additional 10 minutes. Test the middle of the cake using a butterknife—keep in mind that the fruit will leave a little wetness, but the knife should come out mostly dry when the cake is done.
- Remove the cake from the oven and cool for 20 minutes. While the cake cools, prepare the glaze. Whisk together powdered sugar and lime juice until you get a slightly viscous glaze. Add lime zest.
- Once cooled, flip the cake out onto a baking tray fitted with a cooling rack. Use a fork to poke holes in the cake (you’ll want to do this about 10 to 15 times), then pour the glaze over the cake. If you have one, use a pastry brush to get into the crevices. If not, a spoon will do just fine. Slice, serve, and impress your friends.
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