Vanilla and Lime Pound Cake

I know I have been neglecting my space again but I have a valid reason:: My in-laws have arrived for a short stay and we as a family have been busy spending quality time with each other and of-course with "sightseeing". You see, my in-laws don't care for the cold climes and that means we have to see as much as we can before the leaves start falling and the temperature starts dropping in the New England Area(which I have been calling home for quite sometime). Ahem, by cold climes I mean anything below 75 degrees F. Well, they are from the Southern part of India where there are only two kinds of weather -- Hot and Hotter. Nope, make it three- Hot, Hotter and Hottest. No Kidding! So I hope you folks understand why I am under a severe time-crunch to show them places.Yup Yup, plenty of places to go and sights to see. :-).

Since you'll have been so kind and understanding,I have decided to share "a picture" of our jaunt(s) for the next seven days so you readers don't feel completely left out. Its only fair that I show you'll a glimpse of what I see, methinks! So where have I taken them so far?We have been in a "NY state of mind" and have checked out quite a few spots in the Empire state. But let me tell you that having a 3-yr old tag along has slowed us down drastically due to scenarios like this -- Hey mom, I want to see that dirty water in that storm drain (and every storm drain). Hey dad, I want to go Pee-Pee, right now! Mom, I want french fries, right now! And plenty of "Poo Poo" false-alarms. Needless to say, its been quite a thrill ride.

With all this happening, it is indeed a big surprise that I have taken some time to participate in the 8th edition of Blogging Marathon for the theme "Cooking/Baking from Scratch". What can I say, its addictive. Its going to be so much fun cause I have thought long and hard to come up with 7 exquisite recipes that are really made from scratch. Since my son is a pound cake(and marble cake) fanatic, I decided to make a summery(read citrus-y) version of the pound cake with plenty of Lime Zest and Lime Juice to take with us when we go on excursions and such. My exuberant 3-yr old lovesssssss this cake. Even more than the Entenmann's Pound Cake that he usually prefers. But he remains loyal to the Zebra Cake that I make for him now and then. 

So how do you like it? Doesn't it look gorgeous? Perfect to enjoy with a spot of tea or by itself!  Base Recipe Courtesy: Chow.Com

As promised, I am attaching a picture from our first trip.Can you guess where this is? Its the Corning museum of Glass(the largest Glass museum in the world BTW) and this glass structure is called the "Fern Green Tower". Impressive,right?My son wanted to touch it. I said no, So he wanted to "kick" it. That is not impressive!

Ingredients:

• 1-3/4 Cups Unbleached All-Purpose Flour
• 1-1/2 Tsp Baking Powder
• 3/4 Tsp kosher Salt
• 2 Sticks/8 Oz Unsalted Butter, at room temperature
• 5 Large Eggs, at room temperature
• 3/4 Cup Granulated Sugar (Add 1/4 Cup more if you like it really sweet)
• 1 Tbsp Finely Grated Lime Zest
• 1 Tbsp Good quality Vanilla Extract

For the Glaze:

• 3 Tbsp Freshly Squeezed Lime Juice
• 1/4 Cup Granulated Sugar or 1/2 Cup Honey

Procedure:

• Preheat the oven to 350 degrees F. Sift the flour in a wide bowl along with baking powder. Add Salt  to it. Set aside.

• Using a stand mixer or a hand mixer, cream butter and sugar at medium high for about a minute or two.

 

• Add the eggs one at a time to the butter and sugar mixture and incorporate.

• Add the dry mixture to the egg mixture in small batches and mix only till combined. Pour the Vanilla Extract and add the Lime Zest. Gently mix.

•  Line a 9 X 5 X 3 inch loaf pan with aluminum foil. Grease with a little oil or butter. Transfer the batter from the bowl to the pan.Bake at 350 degrees F for 55-60 minutes.

• Meanwhile make the glaze by boiling the sugar and the lime juice for about 7-10 minutes on a medium flame.

• Transfer the sticky glaze to a bowl.

• Once the toothpick comes clean, remove the cake from the oven.Prick at several places over the top with toothpick.

• Baste the top of the cake with the syrup until all of it is absorbed.Let the cake rest in the loaf pan for atleast 3-4 hours before removing it from the pan.

• Slice the cake loaf with a sharp serrated knife and have it with a spot of tea.

Note:

• The cake tastes better the following day after it has absorbed all the syrup basted on the top. If you refrigerate overnight bring it back to room temperature before serving the cake. The cake tastes best at room temperature.

Enjoy!