Lilac and Lime Pound Cake

Ever since I made my lilac sugar Gail’s Lilac Sugar I have been anticipating what I was going to make with it. I had a few ideas, but the one that kept coming back to me was to make a pound cake with it. Originally, I was going to make it with lemon, but I opted for lime instead. I like lemons a lot, but I LOVE limes.

I only tasted a small, little smidgeon, but what I tasted was very good. I will have more later. Our friends Leslie and Tim are coming in from out of town, and we will all enjoy it together later on tonight.

Lilac and Lime Pound Cake

My pound cake is just a basic pound cake recipe, except I added lime extract and lime juice instead of vanilla. I also substituted my new lilac sugar for the regular sugar, just to liven things up a bit.

Preheat the oven to 325* F or 160* C.

Spray a loaf pan with cooking spray.

2 cups flour

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

3/4 cup of softened butter

1 1/2 cups lilac sugar

4 eggs

1/2 tsp lime extract

1 TBPS lime juice

1/2 cup sour cream

Combine the dry ingredients together and mix well, then set aside.

Mix the butter and sugar together unlit light ant fluffy, then add the eggs one at a time, mixing in between each addition. Add the sour cream and lime juice and extract and mix again.

Add the flour mixture, 1/2 at a time, mixing in between.

Once the batter is ready, evenly spoon it into the prepared loaf pan.

Bake for about 1 hour and 20 minutes, or until it is golden brown and a toothpick comes out clean when inserted in the middle.

Allow the cake to cool completely before adding the glaze and slicing.

The Glaze

1 1/2-2 cups powdered sugar

2 TBSP milk

1 TBSP lime juice

1 tsp lime extract

Whisk everything together and pour over the top of the cake. I added colored sprinkles to make it really festive. Slice it up and enjoy with friends.

This is a perfect light spring or summer dessert, but you can enjoy it at anytime too.

Stay safe, stay well and carry on. ‘Til next time.