This refreshing lime pound cake is a must for citrus lovers. It’s light and zesty, drenched in lime syrup and with a nice sugar-crème fraîche glaze. The perfect way to welcome and celebrate spring!
Preparation for a 23 cm bundt cake tin (slightly adapted from Jeannys-Lieblingskuchen)
- 250g flour
- 1,5 teaspoon baking powder
- dash of salt
- 250g butter, room temperature
- 200g sugar
- 4 eggs
- zest of 3 limes
For the lime syrup:
- 3 tablespoons lime juice
- 3 tablespoons sugar
For the sugar glaze:
- 125g confectioners sugar
- 1,5 tablespoons crème fraîche or milk
Preheat the oven to 180° C, grease the tin and sprinkle it lightly with sugar.
- In a bowl whisk the butter, the sugar and the lemon zest until fluffy.
- Add the eggs, one at a time and mixing well after each addition
- Sift the flour into a separate bowl, add the baking powder and salt, then fold it gently into the butter and egg mixture.
- Pour the mixture into the tin, then bake the cake for about 45 minutes, or until an inserted toothpick comes out clean.
- Meanwhile, make the syrup by heating the lime juice and sugar until the sugar is completely dissolved.
- While the cake is still warm, poke some holes all over with a toothpick and brush most of the syrup over the top. Let the cake sit for 15 minutes, then invert it onto a cake stand or serving platter, and brush all over with the remaining syrup, let it cool completely.
- To make the frosting, beat together the crème fraîche and the confectioners sugar and mix until smooth.
- Cover the cake with the frosting.