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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 6 |
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Seriously Simple, Diane Rossen Worthington Ingredients:
1 cup cake flour |
1/2 teaspoon baking powder |
salt, a pinch |
1/2 cup unsalted butter, at room temperature |
1 cup sugar |
3 large eggs |
1 teaspoon vanilla extract |
1 tablespoon finely chopped lime zest |
1 tablespoon finely chopped lemon zest |
2 tablespoons milk |
2 tablespoons fresh lemon juice |
1/2 cup powdered sugar |
2 tablespoons fresh lime juice |
fresh berries, for serving (or other sliced fruit) |
lemon curd, for serving |
Directions:
1. Preheat oven to 325°; butter and flour a 9 x 5 inch loaf pan.
2. In a bowl, combine the flour, baking powder, and salt; set aside.
3. With an electric mixer on medium speed, beat the butter until smooth.
4. Gradually add in sugar and beat mixture about 2 minutes, or until it is thick and pale in color.
5. Add in eggs, vanilla, and zests; beat until incorporated.
6. Gradually add in flour mixture, alternately with the milk and lemon juice until just blended.
7. Pour batter into pan; bake for 45 minutes or until a pick comes out clean and the top of the cake is nicely browned.
8. Let cool for 10 minutes, then invert onto a cake rack placed over waxed paper.
9. While the cake is baking, make the glaze: in a bowl, combine the powdered sugar and lime juice; mix until sugar has dissolved and the glaze is smooth.
10. Spoon glaze over cake; transfer cake to a cake plate.
11. Serve with your favorite berries or fresh fruit, and lemon curd, if desired.
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