The ingredients for this cake are so simple. Start with a white cake mix, but you could also use a yellow cake mix or even a lemon mix. To that, you add your yoghurt or sour cream, four eggs, oil and some lime zest and lime juice. The glaze that goes on top, which might be my favourite part of this cake! It’s so simple, it’s made with powdered sugar, lime juice, butter, a pinch of salt and a splash of milk.
This is super easy. Really you don’t even need to use your mixer, you can just stir it up in a bowl with a whisk. When it comes to measuring flour, a cup is not always a cup. Sifting is a must. Please read this post on how to correctly measure flour. This pound cake is dense and moist. The batter is thick and it takes a long time to bake. I baked it at 325 degrees F for 1 hour and 30 minutes.
That low, slow baking makes this pound cake crusty on the outside and with a soft, tender texture and small crumb inside. You’ll be tempted to take the cake out at 1 hour and 15 minutes because the outside is golden brown. Do not.
Test it carefully with a small, long wooden skewer. The cake is done with no crumbs or dry crumbs are on the skewer. It takes a little patience to make. You’ll need to cream the butter and sugar until it’s light and fluffy. This is a must. Also, add the eggs one at a time.
You may want to dump them all in at once but resist the urge. Finally, allow the cake to cool at least 20 to 30 minutes in the pan before inverting it onto a platter.
- 2 ¼ cups all-purpose white flour
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter (melted)
- 1.5 cups granulated white sugar
- 1 teaspoon vanilla
- 1 cup sour cream
- 3 large eggs
- 1/2 cup fresh squeezed lime juice
- 3 tbs grated and diced lime peel / rind
- 1/2 cup shredded sweetened coconut flakes
- Pre-heat oven toe 325F
- Combine Dry ingredients in a medium bowl and mix well
- Cream butter and sugar together, then add in remaining wet ingredients in order up to lime juice. mix well.
- Mix in lime peel and shredded coconut
- Pop into a pre-greased loaf tin and bake in over for 50 minutes or til a toothpick comes out clean from the deepest part of the loaf.
- Cool cake before proceeding to glazing