Introduction
Baking is an art that brings joy and delight to many, and this delightful cake recipe is no exception. This zesty lime Bundt cake, complemented by a sweet lemon glaze, promises to be a hit for any occasion. With simple ingredients and a straightforward method, you can create a moist and flavorful cake that leaves a lasting impression. Let’s dive into the details and start baking!
Detailed Ingredients with measures
Cake:
– 3 cups all-purpose flour
– ¾ teaspoon baking powder
– ½ teaspoon salt
– 2 sticks butter (softened)
– 2 cups granulated sugar
– 1 cup sour cream
– 6 eggs
– 1 teaspoon vanilla extract
– ¼ cup lime juice
– Zest of 2 limes
Glaze:
– 2 tablespoons butter (melted)
– 1 tablespoon lemon juice
– 1 cup powdered sugar
Prep Time
Preparation Time: 20 minutes
Cook Time, Total Time, Yield
Cook Time: 85-90 minutes
Total Time: Approximately 1 hour and 45 minutes
Yield: Serves 12 slices
With all the ingredients ready and your oven preheating, let’s move on to the preparation steps to create this delectable cake!
Detailed Directions and Instructions
Step 1: Preheat Oven
Preheat your oven to 325º F.
Step 2: Prepare Bundt Pan
Grease and flour a 12-cup Bundt pan and set it aside.
Step 3: Combine Dry Ingredients
In a bowl, combine 3 cups of all-purpose flour, ¾ teaspoon of baking powder, and ½ teaspoon of salt. Set this mixture aside.
Step 4: Cream Butter and Sugar
In a large mixing bowl, cream together 2 sticks of softened butter and 2 cups of granulated sugar until the mixture is light and fluffy.
Step 5: Mix in Sour Cream and Eggs
Beat in 1 cup of sour cream. Then, add in 6 eggs, 1 teaspoon of vanilla extract, ¼ cup of lime juice, and the zest of 2 limes. Mix until the batter is smooth.
Step 6: Combine Wet and Dry Mixtures
Gradually add the flour mixture to the batter, mixing until it is smooth and well combined.
Step 7: Fill Bundt Pan
Spoon the batter into the prepared Bundt pan, spreading it evenly.
Step 8: Bake the Cake
Bake the cake in the preheated oven for 85-90 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes.
Step 10: Remove from Pan
Loosen the cake from the edges of the pan, then invert it onto a wire rack to cool completely.
Step 11: Prepare the Glaze
Once the cake is fully cool, whisk together the glaze ingredients: 2 tablespoons of melted butter, 1 tablespoon of lemon juice, and 1 cup of powdered sugar.
Step 12: Drizzle Glaze
Drizzle the prepared glaze over the cooled cake.
Notes
Note 1: Bundt Pan Preparation
Make sure to thoroughly grease and flour the Bundt pan to ensure easy removal of the cake after baking.
Note 2: Checking Doneness
For the best results, use a toothpick to check for doneness, inserting it in the thickest part of the cake.
Note 3: Cooling Time
Allow the cake to cool completely before adding the glaze to prevent it from melting away.
Note 4: Flavor Variations
Feel free to experiment with other citrus fruits like orange or grapefruit in the glaze for varied flavors.
Cook techniques
Preheating the Oven
Preheat the oven to 325º F to ensure even baking of the cake.
Greasing and Flourishing the Pan
Properly grease and flour the Bundt pan to prevent the cake from sticking. This also helps achieve a nice, smooth finish when inverted.
Creaming Butter and Sugar
Creaming the softened butter and granulated sugar until light and fluffy incorporates air into the mixture, which contributes to a lighter cake texture.
Incorporating Wet Ingredients
Add wet ingredients (sour cream, eggs, vanilla extract, lime juice, and zest) one at a time, ensuring they are thoroughly mixed into the batter for a smooth consistency.
Mixing Dry and Wet Ingredients
Gradually add the dry flour mixture to the wet batter to prevent clumping and ensure an even mixture without overworking the batter.
Baking the Cake
Bake the cake for 85-90 minutes, checking for doneness with a toothpick. The toothpick should come out clean when inserted into the center of the cake.
Cooling the Cake
After baking, allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This helps maintain the cake’s structure.
Preparing the Glaze
Whisk together the glaze ingredients until smooth, and drizzle over the cooled cake to add a sweet, tart finish.
FAQ
What type of flour should I use for this cake?
Use all-purpose flour for the best results.
Can I substitute sour cream?
Yes, you can use plain yogurt or buttermilk as a substitute for sour cream.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is done.
Can I make this cake in advance?
Yes, the cake can be baked in advance and stored in an airtight container for a few days.
Is it necessary to use lime juice and zest?
Yes, lime juice and zest add flavor and acidity, enhancing the overall taste of the cake.
How should I store the cake after glazing?
Store the glazed cake at room temperature in an airtight container to keep it fresh.
Conclusion
This deliciously zesty lime cake, complemented by a light glaze, promises a wonderful treat for any occasion. The combination of lime juice and zest gives the cake a refreshing flavor, while the sour cream makes it incredibly moist. Whether enjoyed as a dessert or a special treat with coffee or tea, this cake is sure to impress.
More recipes suggestions and combination
Berry Lemon Bundt Cake
Replace lime juice and zest with fresh berries and lemon juice for a fruity twist.
Coconut Lime Cake
Add shredded coconut to the batter for a tropical flavor, enhancing the lime with coconut essence.
Chocolate Lime Cake
Incorporate cocoa powder into the batter for a rich chocolate cake with a limey kick.
Carrot Lime Cake
Mix in grated carrots and spices like cinnamon and nutmeg for a delightful carrot cake variation with a hint of lime.
Glazed Orange Cake
Substitute lime ingredients with orange juice and zest for a sweet citrus alternative.
