Raspberry Lime Pound Cake
The man of the house had a birthday a few days ago, and I made one of his favorite all-time cakes – this berry cake I first made last summer. At the time I adapted the recipe from one I found on orangette.blogspot.com (who had reprinted it from Bon Appétit, July 1986). I knew blackberries would be hard to come by at this time of year, so I made some changes again and came up with this Raspberry Lime Pound Cake. It’s gotten rave reviews – I like the raspberry / lime combo more than the blackberry / lemon one, although that’s good too.
One note – I used Raspberry di Amore liqueur because we had it on hand and I felt that it really boosted the raspberry flavor. I wouldn’t go out and buy a big bottle of it though, so feel free to substitute with something else. You might use Chambord or Raspberry schnapps, or leave it out all together. Otherwise you could add vanilla or almond extract, which would alter the taste but would still taste nice – but cut it down to a teaspoon of either of those or it will be too strong.
Raspberry Lime Pound Cake
Cake
1 ¼ cup (2 ½ sticks) unsalted butter, softened
5 large eggs
2 cups plus 8 Tbs all purpose flour
1 tsp baking powder
½ tsp salt
3 cups raspberries
Lime Syrup
Rinse the berries (especially if they’re hand-picked), toss them with two tablespoons of flour and set them aside.
Cream the sugar and butter in a large bowl with a hand mixer on medium speed until they are light and fluffy. Add the eggs, beating after each egg until combined, then add the liqueur and lime zest and beat for another minute or so on medium speed until they are well mixed.
In a small bowl, sift together the flour, baking powder and salt and then add the dry ingredients to the egg/sugar/butter mixture in the large bowl and beat briefly just to combine. Then fold in the floured berries to the mix and pour/scrape the batter into the prepared bundt pan.
Put the pan into a cold oven and turn the oven on to 300 degrees F (I used convection) and bake the cake for 70 minutes – test it at that point and if a skewer or toothpick comes out clean the cake is done.
While the cake is baking mix the lime juice and sugar in a small saucepan and heat over low heat until the sugar dissolves completely. Let the cake cool for five minutes in the pan, and then invert it onto a plate or rack and brush the lime syrup over the cake, letting it absorb into the cake. Then let the cake cool completely before glazing it.
For the glaze, sift the powdered sugar into a bowl, then zest a medium lime into the sugar. Squeeze about half the lime into the sugar and whisk well, then add more lime juice if needed to make a glaze. I’m kind of a disaster with making glazes – I find I always get it a bit too stiff or a bit too thin.
I’ve linked up to these great link parties – check ’em out! Delicious Dishes Recipe Party, Pin Me, Twigg Studios: Sunday Show Off, Project Inspire , C.R.A.F.T Monday Funday, Chef in Training,Sew Much Ado, Not Your Ordinary Recipes, Pamela’s Heavenly Treats, Addicted to Recipes,
9 Comments on “Raspberry Lime Pound Cake”
Follow Me
What I’m Reading
This looks so yummy!
Oh man it really is – we all loved it!
Oh wow that sounds and looks amazing!! Stopping by from Pin Me, I’m your newest follower :). If you have a moment stop by Running Away? I’ll Help You Pack!
Thanks Alexis – your blog is so cute! I love the low cost meal posts!
I can just imagine it melting in my mouth! YUMMY!
Thanks!
My husbands absolute favorite is raspberry, and I love lime! This will be a keeper. Thanks for sharing!!
Pound cake and lime are two of my favorite things! I can imagine this is awesome! Stopping by from Foodie Friday!
Pingback: Homemade Lego Candle Holders for a Birthday Cake - Make Something Daily