Pound cake is a curious thing.
To be honest, it’s never been my favorite. I’ve gone on about loving rich desserts that make my teeth hurt, and pound cake simply didn’t fit that description for me.
That changed a few years ago when a client brought me a homemade pound cake. It was the first one I’d ever tasted that was made from scratch—my mom bought pound cake when I was young but never baked it herself. From the first bite I was hooked. It was unbelievably buttery.
After that experience I promised myself I would try making pound cake. As usual, I didn’t exactly keep that resolution.
I rarely follow tradition, so I bumped up the vanilla and added plenty of lime to the batter, finishing the cake with a vanilla-lime glaze. Limes are useful for more than just cocktails—who knew? Apparently not me, until I tried this.
Slice by slice, the thick, tender pieces began to vanish.
Mr. How Sweet insisted he wouldn’t even taste it because pound cake wasn’t his preference either. But after watching me savor each bite he relented and joined in. We spent a slow Sunday afternoon collapsed on the couch in sweatpants, delightfully stuffed with pound cake—hardly the ideal start to a New Year’s diet, but unquestionably enjoyable.
Vanilla Lime Poundcake
Yield:
6
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Ingredients
- 3 large eggs
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- 1 1/2 tablespoons lime zest (about 3–4 medium limes)
- 1/4 cup freshly squeezed lime juice
- contents of one vanilla bean
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup white sugar
- 1 1/2 sticks butter, softened
Vanilla Lime Glaze
- 1/4 cup lime juice
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
- 3/4–1 cup powdered sugar
- 1 teaspoon lime zest
Instructions
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Preheat oven to 350°F (175°C).
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In a small bowl, whisk together the eggs, vanilla extract, vanilla bean seeds, lime zest and lime juice.
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In the bowl of a stand mixer, combine the flour, sugar, baking powder and salt. Add the softened butter and mix until the batter begins to come together. Add half of the egg mixture and mix on medium for about 30 seconds. Add the remaining egg mixture in two additions, scraping down the bowl and mixing on medium for 30–45 seconds after each addition.
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Line the bottom of a loaf pan with parchment and butter it. Spray the pan with baking spray, place the parchment (buttered side up) and pour in the batter. Bake 50–55 minutes, tenting with foil if the top browns too quickly. Cool before glazing.
Vanilla Lime Glaze
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Whisk the glaze ingredients until smooth. Adjust with more liquid or powdered sugar to reach the consistency you want. Pour over the cooled pound cake and let set.
Notes
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Now if only my thighs liked pound cake as much as I do.