GLAZED LIME/LEMON BUTTERMILK POUND CAKE...An easy cake to make with a delicate crumb!  

01 March 2008

"When life hands you a lemon, say, "Oh yeah, I like lemons. What else ya got?"
Henry Rollins

GLAZED LEMON BUTTERMILK POUND CAKE

This cake is SO good & is one of our favourites. It's a simple, no fail cake, with a light & delicate crumb. It brings back memories of old-fashioned tea cakes, home-made just like we loved them, & with the fresh tangy taste of lime! Both my SIL, & another close friend, swear that this is the perfect tea cake. I had misplaced this recipe a while ago, & my friend from Kiev has been kind enough to send it back...as she said "Your recipe back to you"!The lemony flavours are enhanced further when you drizzle the hot cake with a lime/lemon sugar glaze icing...PERFECTO!!

It's delicious on its own, & also makes for a pretty dessert with whipped cream & berries.

This wonderful cake is lime 'n' lemony to the core & just the entry I'd like to send to Coffee at Spice Cafe, who is hosting this months' JFI-Lime/lemon. She's been away for long & has been missed a lot by her fellow bloggers who are thrilled to have her back(I appeared much later). Welcome back Coffee...

Ingredients:
Flour - 1 1/2 cups
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Salt - 1/2 tsp
Butter - 1/2 cup
Sugar - 1 cup
Eggs - 2 large
Buttermilk- 100ml (see substitute recipe below)
Vanilla ess - 1 tsp
Lime juice of 2 limes (or 1 lemon)
Lime zest of 1-2 limes (or 1 lemon)
Lemon essense - 2 tsp

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

  • Grease & flour the sides of a 8" ring tin, or a 6" round tin. Line the bottom.
  • Preheat the oven to 170 degrees C.
  • Cream the butter & sugar. Beat in eggs one at a time into the creamed mixture.
  • Beat in essence + juice + zest.
  • With beater on low add the flour and buttermilk alternately in three gos.
  • Bake for 50-60 minutes till golden brown on top, & tester comes out clean.
  • Meanwhile...Make the GLAZE...
  • Stir in the juice of 2-3 limes into 1/2 a cup of powdered sugar. Add a little zest if you like.
  • Take cake out of tin gently, & overturn gently & remove lining.
  • Poke holes with a skewer & pour the glaze over the hot cake. Decorate with sprinkles immediately.
  • Add lemon juice to sugar and stir till all lumps have dissolved. Add some more powdered sugar if it isn't as thick as you like it.
  • Pierce the hot cake with a wooden skewer/cake tester needle & pour the glaze evenly over it, letting some drip over the sides. Add sprinkles immediately so they stick to the cake

The picture my daughter took...so it's gotta be here!

As you can well imagine, blogging is quite infectious & spreads through the family!

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