Moist Lime Sour Cream Cake

It may be September, but around here it's still warm and humid! Unfortunately, our outdoor Labour Day plans were cut short by a wicked thunderstorm, but luckily we still have good food - and good people to share it with! 

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
Serves 12
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

1. Preheat the oven to 350°F and grease a 9" springform pan.
2. Beat the butter and sugar together for 3 minutes, until very pale and fluffy.
3. Beat in the eggs, one at a time, beating 1 minute after the last egg is added.
4. Beat in the sour cream, honey, lime zest, vanilla and Grand Marnier.
5. Add the flours, cornmeal, baking powder, baking soda and salt; beat to incorporate thoroughly.
6. Spread in the prepared pan and rap on the counter to evenly disperse air.
7. Bake for 35 to 40 minutes, until it tests done. Cake will likely sink upon cooling - this is normal.
8. 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.

Amount Per Serving
Calories: 310.7
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

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