This citrusy cake from PARADE chef Jon Ashton is made in a loaf pan, so it’s perfect when you don’t want to be tempted by leftovers. The flavorful drizzle soaks into the cake, keeping it moist and tangy.
Lemon-Lime Cake
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Ingredients
- 1¾ cups cake flour, plus more for pan
- 1 tsp baking powder
- Pinch of salt
- 2 sticks (16 Tbsp) butter, plus more for pan
- 1¼ cups sugar
- 5 large eggs
- 2 tsp vanilla essence
- Zest of 2 lemons
- Zest of 2 limes
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 2 Tbsp lemon juice
- 1½ Tbsp lime juice
Directions
Preheat oven to 350°F. Place rack in center of oven.
Butter a 9- x 5-inch loaf pan; dust with flour.
In a medium bowl, mix flour, baking powder and salt.
In another bowl, beat the mixer with an electric mixer until creamy. Add sugar and mix until smooth. With the mixer running at low speed, add the eggs one at a time. Add the vanilla and zest. Add the dry ingredients and mix until smooth.
Pour into prepared pan and bake until a tester inserted into the center comes out almost clean, 35 to 45 minutes. Let cool for ten minutes.
In a medium bowl, stir together sugar, vanilla, lemon juice and lime juice, until sugar is dissolved.
Use a skewer to poke holes on top of cake; pour glaze over. Cool completely.
Kitchen Counter
Serves 8.
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