Lime Pound Cake w/Raspberry Sauce
(sauce not pictured)
Before the lime-a-thon begins...
I need to preface my first post here with:
- I have never created a recipe in my life.
- I love lime.
My all-time favorite lime dessert is the one above. That one was for my mom's birthday last year. I got lucky and found a lime plate on clearance at Crate & Barrel to make the cake stand.
Found the recipe HERE
3 1/4 C. cake flour
1/4 tsp. baking soda
1/4 tsp. salt
18 Tbs. butter (at room temp)
8 oz. cream cheese (at room temp)
3 C. sugar
1 tsp. vanilla
3 Tbs. fresh lime juice (about two limes)
2 tsp. lime zest
1/4 C. lime juice
3/4 C sugar
12 oz. frozen raspberries
2 tsp. lemon juice
3 Tbs. sugar
1. Preheat oven to 325* and position oven rack to lower one third of oven.
2. Thoroughly grease bundt pan
3. Mix dry ingredients in a separate bowl and set aside
4. Cream butter and cream cheese until smooth
5. Gradually add sugar to butter mixture and mix until light and fluffy
6. Add eggs one at a time and beat on medium high between each egg
7. Beat in vanilla and lime juice
8. On low speed add dry ingredients and mix
9. Fold in zest
10. Spoon batter into greased pan, making sides about 1” higher than center
11. Bake about 1 hour 10 minutes until golden brown and toothpick comes out clean.
12. Remove from oven and let cool on a rack for 10 minutes, then remove the cake from the pan.
13. Brush hot cake with glaze
To make raspberry sauce, combine ingredients in blender and blend. You can serve this cold or at room temp on the side or drizzled over the cake.
Mango Salsa Sundaes by Pampered Chef
12 (8 in.) flour tortillas
1/4 cup sugar
1/2 t. cinnamon
2 T butter, melted
1 cup strawberries, hulled & finely diced
1 ripe mango*, peeled & finely diced
2 kiwis, peeled & finely diced
1/4 cup sliced almonds, chopped (optional)
1 jar (11.75 oz) strawberry ice cream topping
3 cups vanilla ice cream or frozen yogurt
Preheat oven to 350 degrees. Trim tortillas to form triangles using a pizza cutter or knife. Cut a 1-in. slit in each side of triangles. Combine sugar & cinnamon; mix well. Melt butter & brush onto one side of tortilla, then sprinkle with sugar/cinnamon mixture. Press tortillas into Muffin Pan & bake 18-20 minutes. or until golden brown & crisp. Remove from oven & cool 5 minutes. Remove shells to cooling rack & cool completely. While cups are baking, dice strawberries & peel & dice mango & kiwi. Zest lime & juice to measure 1 T. Combine all to bowl & mix gently. For each sundae, spoon 2 T strawberry ice cream topping onto plate, place one tortilla cup on top, fill with a scoop of ice cream & top with 2 T fruit mixture. Sprinkle with almonds if desired.
Makes 12 servings
(the ones above are mine...tried to copy Martha's picture)
- 2 cups all-purpose flour (spooned and leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- Lemon Glaze
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
- Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.
K I'm getting kind of tired now...so I'm just going to link to 2 dinners I love that are made better when lime is squeezed on the meat:
Slow Cooker Chili Chicken Tacos - Martha Stewart's Everyday Food
I used the sauce in the chili can instead of the chilies themselves
(didn't want to knock the kids out).
Also used slightly less chili powder for the kids.
Don't be scared by the milk and orange juice.