LIME POUND CAKE 1968

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Lime Pound Cake 1968 image

This pound cake takes baking powder which combined with the cake flour gives it a lightness that cant be resisted.

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.

Nutrition Facts : Calories 346.9, Fat 19.3, SaturatedFat 11.6, Cholesterol 115.5, Sodium 242.9, Carbohydrate 39.4, Fiber 0.5, Sugar 19, Protein 4.7

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