Strawberry & Lime Pound Cake Makes 1 small loaf cake

A classic pound cake gets a tropical infusion with The Perfect Purée’s new Lime Zest! The Strawberry & Lime Pound Cake is a crowd-pleaser.

Ingredients for the Lime Pound Cake

• 20 g The Perfect Purée Lime Zest, thawed
• 150 g eggs, room temperature
• 75 g egg yolk, room temperature
• 8 g vanilla bean paste
• 8 g water, room temperature
• 227 g unsalted butter, room temperature
• 250 g sugar
• 3 g salt
• 200 g cake flour, sifted

Ingredients for the Strawberry Glaze

• 15 g The Perfect Puree Strawberry Puree, thawed
• 15 g milk
• 160 g powdered sugar

Method: 

1. For Pound Cake: Preheat oven to 350 F. Grease and line one small 8” loaf pan with parchment.
2. Combine egg, yolk, vanilla, and water. Set aside. Rub zest together with sugar.
3. In the bowl of a stand mixer, cream butter until smooth. Add sugar, salt, and zest. Cream until light and fluffy.
4. On low, stream in egg mixture, scraping down the bowl as needed, until fully incorporated.
5. Fold in sifted cake flour in 4 parts until just combined. Do not overmix.
6. Pour into the prepared pan and bake for 45 mins – 1 hr until golden and a cake tester comes out clean. Rest for 5 minutes in the pan before transferring it out onto a wire rack to cool completely.
7. For Glaze: Whisk all ingredients together until smooth and pour over the cooled cake.
8. Garnish while still wet (optional) and let set completely before cutting.

Tips

1. You can make the loaf ahead of time and freeze it for up to 1 month, wrapped tightly in plastic wrap at least twice. Let thaw completely before glazing.
2. Switch out the strawberry puree in the glaze with lime juice for an extra burst of refreshing citrus flavor!