I always think of citrus when planning a Summery dessert, and while lemon is lovely there is something about the tropical "pop" of lime that just works in the warm weather. Think about it: Mojitos. Salsa. Slaw. Pie. All sorts of summery things, made better with a tangy twist of lime. Why should cake be any different?
I found my inspiration for this "pseudo pound cake" in the book Mad Hungry Cravings, which had a Greek yoghurt lemon version that smacked of moist flavour. However, I was without any Greek yoghurt ('twas the day before groceries), but I did have the bottom of a container of sour cream - and why not amp up the richness of a day-off treat for family and friends? So I used that, along with my favourite limes, spelt flour and local honey, and found myself with a winner. I added a touch of cornmeal for extra texture too, and used a shot of Grand Marnier to bump up the "cocktail-ness" of the crumb. A simple glaze (I use Alton's) made it simple enough to serve with tea mid-afternoon, but still elegant enough to pair with frozen yogurt and berries for a "company's coming" dessert!
Moist Lime Sour Cream Cake
3/4 cup salted butter, room temperature
3/4 cup sugar
3 large eggs
1 cup sour cream (full fat or light, but not fat free)
1/4 cup wildflower honey (local if you can get it!)
zest of 2 limes
1 tsp vanilla
1 tbsp Grand Marnier (optional)
1 cup flour
1 cup spelt flour
2 tbsp fine cornmeal
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp Kosher salt
- Preheat the oven to 350°F and grease a 9" springform pan.
- Beat the butter and sugar together for 3 minutes, until very pale and fluffy.
- Beat in the eggs, one at a time, beating 1 minute after the last egg is added.
- Beat in the sour cream, honey, lime zest, vanilla and Grand Marnier.
- Add the flours, cornmeal, baking powder, baking soda and salt; beat to incorporate thoroughly.
- Spread in the prepared pan and rap on the counter to evenly disperse air.
- Bake for 35 to 40 minutes, until it tests done. Cake will likely sink upon cooling - this is normal.
- Cool in the pan for 10-15 minutes, then remove the sides and bottom of the pan and let the cake cool completely on a wire rack.
Total Fat: 17.1 g
Cholesterol: 85.8 mg
Sodium: 134.2 mg
Total Carbs: 35.6 g
Dietary Fiber: 1.5 g
Protein: 5.1 g