I love poundcake, yes I do. And this lime poundcake is no exception. It’s perfectly tangy and it has a soft, yet dense texture. It’s wonderfully delicious all on its own, but also tastes amazing topped with berries and a little whipped cream.
This is the first time I’ve baked with cake flour and I’m sold. It was actually a bit of a happy accident. When I went to bake this cake, I discovered that I didn’t have enough all purpose flour, but I did have cake flour, so that’s what I used. I love how the cake turned out with it! It still has the dense texture that poundcake should have, but I feel like the crumb was more delicate.
Then, instead of coating the pan with cooking spray and flour, I coated it with cooking spray and sugar. That was also a winner. The sugar made the outside of the cake a little crispy and crunchy, a perfect combo with the soft center.
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 eggs
- 2 tsp vanilla
- juice and zest of 2 limes
- 3 cups cake flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup half and half
- Coat a bundt pan with cooking spray and then sugar.
- Cream together butter and sugar in a mixing bowl, until fluffy.
- Beat in eggs, one at a time, until well incorporated.
- Beat in vanilla and lime juice.
- Combine flour, baking soda and salt in a separate bowl.
- Alternate beating in flour mixture and half and half, a little at a time, starting and ending with the flour.
- Pour batter into prepared bundt pan.
- Place pan in a cold oven and set temperature to 350 degrees. Bake for 1 hour without opening oven.
- Remove from oven and cool in the pan for 15 minutes. Gently run a knife around the pan and remove to a plate to finish cooling.