Saturday 25 July 2015

Coconut Lime Pound Cake

Incredibly moist lime-flavored pound cake with a decadent but simple coconut lime glaze. Thank you Crème de la Crumb

 

½ cup (one stick) butter, softened
1½ cups sugar
½ cup plain greek yogurt (may substitute sour cream)
3 eggs
½ teaspoon vanilla
zest of 2 limes
juice of 1 lime
1½ cups flour
¼ teaspoon baking soda
 
Glaze:
1½ cups powdered sugar
juice of 1 lime
2 teaspoons coconut extract
1-1½ tablespoons heavy cream, or half and half, or other milk
optional: shredded coconut
 
  • Preheat oven to 350.
  • Line a 9x4 inch loaf pan with wax paper or nonstick foil and spray with cooking spray.
  • In a large bowl cream together sugar and butter until light and fluffy.
  • Add Greek yogurt (or sour cream), eggs, vanilla, lime zest, and lime juice and blend until smooth.
  • In a medium bowl whisk together flour and baking soda.
  • Add dry ingredients to wet ingredients and mix until smooth.
  • Pour batter into prepared pan.
  • Bake 60-80 minutes until an inserted toothpick comes out clean.
  • Allow cake to cool completely on a wire rack.
  • When cake has cooled completely, prepare the glaze.
  • Use a hand mixer to mix together powdered sugar, lime juice, coconut extract, and heavy cream (or half and half or milk) until smooth and pourable.
  • Pour glaze over the cooled cake, using a rubber spatula to spread the glaze evenly.
  • Sprinkle with shredded coconut if desired.
  • Allow to cool completely before slicing.
  • Store in airtight container.
 

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