Moist Lime Sour Cream Cake
From jo_jo_ba 10 years ago
- 1 1/2 hours to make
- Serves 12
Adapted slightly from Mad Hungry Cravings, this tangy pseudo-pound cake is tender and moist, with a delicate sweetness from honey and a nutty note from spelt flour. Simple enough for mid morning coffee and elegant enough to dress with frozen yogurt and berries for dessert!
Ingredients
- 3/4 cup salted butter, room temperature shopping list
- 3/4 cup sugar shopping list
- 3 large eggs shopping list
- 1 cup sour cream (full fat or light, NOT fat free) shopping list
- 1/4 cup wildflower honey shopping list
- zest of 1 lime shopping list
- 1 tsp vanilla shopping list
- 1 tbsp Grand Marnier (optional) shopping list
- 1 cup flour shopping list
- 1 cup spelt flour shopping list
- 2 tbsp fine cornmeal shopping list
- 2 tsp baking powder shopping list
- 1/2 tsp baking soda shopping list
- 1/4 tsp kosher salt shopping list
How to make it
- 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.
- 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.
People Who Like This Dish 3
- hollyeats Shaftesbury, UK
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