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Prep Time: 35 Minutes Cook Time: 1 Minutes |
Ready In: 36 Minutes Servings: 12 |
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I haven't tried this yet, but it sounds delicious! Ingredients:
1 1/2 cups unsalted butter, room temperature |
1 lb organic powdered sugar |
3 teaspoons lime zest, reserve the juice for the glaze below (about 3 medium limes) |
1/2 teaspoon salt |
6 large eggs |
2 1/3 cups cake flour, sifted |
3 teaspoons powdered lemon flavoring (available from king arthur flour company) |
1 cup organic powdered sugar |
1 teaspoon powdered lemon flavoring |
5 teaspoons fresh lime juice |
Directions:
1. Preheat oven to 325°F.
2. Butter and flour a 12-cup angel food cake pan with removable bottom or you may use a 12 cup *bundt cake pan.
3. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then lime zest and salt. Bet in eggs 1 at a time. Add flour and lemon powder in 3 additions, beating just until blended each time. Transfer batter to prepared pan.
4. Bake cake until a golden color and tester inserted near center comes out clean, about 1 hour. Cut around center tube and pan sides of angel food cake pan to loosen cake. Remove pan sides.
5. Cool cake completely.
6. *If using a bundt cake pan, cool cake in pan for 5 minutes. Turn cake out on rack; cool completely.
7. Whisk together powdered sugar, lemon powder and lime juice until smooth.
8. Transfer cake to a plate, then drizzle glaze over cooled cake and let stand until glaze is set, about 20 minutes.
9. Cooks Note: Cake (without glaze) can be made 1 day ahead and kept, wrapped tightly in plastic wrap, at room temperature. This recipe can be made with all organic ingredients.
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