Ingredients for Lime Pound Cake 1968
- 1 cup (2 sticks) unsalted butter, softened
- Granulated Sugar
- Limes, Zest Of
- 4 large eggs
- 2 cups cake flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- Vanilla
- Fresh Lime Juice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lime Pound Cake 1968? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Lime Pound Cake 1968
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lime zest and lime juice.
- In a separate bowl, whisk together the cake flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour batter into the prepared loaf pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar or drizzle with a lime glaze (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
75g
Fat
57g
Carbs
13g
