LIME POUND CAKE 1968

Lime Pound Cake 1968 image

Provided by andypandy

Categories Dessert

Time 1h30m

Yield 1 10 inch tube pan, 16 serving(s)

Number Of Ingredients 9

1 1/2 cups butter, room temperature
1 1/2 cups granulated sugar
2 limes, zest of, grated
6 large eggs
3 cups cake flour
1/8 teaspoon salt
2 teaspoons baking powder
1 teaspoon vanilla
1/4 cup fresh lime juice

Steps:

Grease a ten inch tube pan.
Line the bottom with greased paper also.
Preheat oven to 350 degrees F.
Cream room temperature butter in a large mixer bowl and add the sugar gradually. Continue beating until mixture is very soft and light.
Add the grated rind from two limes, along with the eggs one at a time, beating in a teaspoon of the flour with each addition of each egg.
Sift the remaining flour with the baking powder and salt onto waxed paper.
Stir the flour into the cake with a wooden spoon and also add the vanilla, and lime juice.
Pour mixture into prepared tube pan and smooth the top evenly.
Bake in 350 preheated oven for 1 1/4 hours or until tester comes away clean. Don't overbake, start testing at the 60 minutes time.
Remove when done and cool in the pan.
Run a knife around edge and then turn out.
Peel off the paper and set up right side onto a plate.
Sprinkle with powdered icing sugar.