Caroline: recipe for lime pound cake

Editor:  Caroline brought this cake to the September Board meeting, and
was asked by those present for the recipe.  Here it is.  
 
Lemon (or lime ) Pound Cake

Preheat oven to 180° cel (350° far)

Nb : this recipe requires 1 cup butter milk, as we can’t find this in France just use 1 cup full cream milk to which you add the juice of ½ a lemon and let stand for about 15 min .

This recipe makes 2  pound cakes in loaf pans

225 grs butter
6 eggs
1 cup buttermilk (see above)
3 cups all purpose flour
½ tsp baking soda
2 ¼ cups sugar 2tsp finely shredded lemon or lime rind
juice of ½ a lemon or a whole lime
1 tsp vanilla extract
1 recipe lemon or lime icing

Grease loaf pans.
Combine flour and baking soda and set aside.
Beat butter until softened, gradually add sugar then eggs one by one beating for one 1 minute between each.
Add lemon or lime rind, juice and vanilla and beat well.
Add flour mixture and butter milk alternately.

Pour batter into pans and bake for about 40 to 45 min.

Lemon or lime icing :

1 cup  icing sugar
2 tsp finely shredded lemon or lime rind
enough lemon or lime juice to make icing of drizzling consistency

When pound cakes cool drizzle with icing.

Editor:  Caroline shared this with the Cook&Eat group the day after.  Yum.