These can be flavored and glazed so many ways, from vanilla with a chocolate glaze to fresh raspberry almond, to wherever your imagination takes you.
Total Time
1hr 10min
4.3
3 Ratings
Author: Vintage Kitchen Notes
Servings:
10
Ingredients
•
3 1/4
cups
Cake Flour
•
as needed
Baking Soda
•
as needed
Salt
•
1
cup
Unsalted Butter
•
1
cup
Sour Cream
•
3
cups
Granulated Sugar
•
6
Eggs
•
1
tsp
Vanilla Extract
•
1
Lime
, zested, juiced
•
1 1/4
Lemons
, juiced
•
3/4
cup
Powdered Confectioners Sugar
Cooking Instructions
1.
Preheat oven 350 degrees F (180 degrees C).
2.
Butter or spray two 9 x 4 loaf pans. Line the bottom with parchment or aluminum paper.
3.
In a large bowl beat Unsalted Butter (1 cup) and Sour Cream (1 cup) until smooth, about 1 minute.
4.
Add Lime (1) and mix. Add Granulated Sugar (3 cups) gradually and beat until light and fluffy, about 3 minutes more.
5.
Add Eggs (6), one at a time, incorporating well each one before adding the next. Add Vanilla Extract (1 tsp) and juice from the Lemons (1 1/4).
6.
Sift Cake Flour (3 1/4 cups) with Baking Soda (as needed) and Salt (as needed) and add it to the butter mixture at low speed in 2 additions, beating only until mixed.
7.
Pour into the pans and bake for 45 minutes or until golden and cracked on top and a tester comes out clean.
8.
Let cool for 10 minutes then unmold. Let cool completely before glazing.
9.
For the glaze, mix Powdered Confectioners Sugar (3/4 cup), juice from the Lime (1) and 1 Tbsp Lemon Juice until smooth. Pour slowly along the center of the cake, letting it slide to the sides. Serve and enjoy!
Nutrition Per Serving
CALORIES
660
FAT
23.7 g
PROTEIN
6.3 g
CARBS
104.6 g
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