Tuesday, June 24, 2008

Lime Tea Cake

Some people would call it Lime Bread... others refer to it as Lime Tea Cake... either way, it's yummy! Ro had three small slices right in a row!

This is a fast an easy dessert tea cake that goes very well with bright fruits such as fresh raspberries. If you are not into citrus, I'd suggest you wait for the Snickerdoodle recipe tomorrow...
Lime Bread/Lime Tea Cake
12 servings
  • 1 cup granulated sugar
  • 1 stick of unsalted butter, softened
  • 2 eggs
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/4 cup whole milk
  • 1/4 cup freshly squeezed lime juice
  • Freshly grated zest of 1 lime
  • Confectioner's sugar for dusting on cooled bread
  1. Pre-heat oven to 350 degrees
  2. Grease a 9-by-5-inch loaf pan, making sure to go all the way up the sides
  3. Sift together the flour, baking powder and salt in a small bowl, set aside
  4. Cream the sugar and butter on medium speed
  5. Add eggs one at a time, beating well after each addition
  6. Add dry ingredients to creamed mixture-- alternating with the milk while continuing to mix on low speed setting
  7. Add lime juice and zest, mixing just until incorporated
  8. Pour into pan and bake until the top is golden-brown, about 45 minutes. If you insert a toothpick in the center, it should come out clean
  9. Let cool in pan for 5 minutes before setting on a wire rack to cool completely
Optionally, top with confectioner's sugar before serving. If you try it, let me know what you think.