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Lime & Ginger Pound Cake
This Recipe Makes 2 Loaf size Cakes
- For high altitude bakers! Baking in the altitude does not have to be a challenge. Without adjusting sugar quantities or liquids, just bake at a lower temperature for longer to avoid boiling the sugar rather than baking it.
Lime and ginger a perfect tropical combination, put that into an easy pound cake recipe and you will be transported to a tropical island. Go a step further and top with icing and coconut.
This recipe is ideal for those altitude bakers out there, it has been tested at 3,300mt and comes out moist and a perfect tea time cake.
You may have guessed from my other hubs that 1. I love desserts so forget having a skinny figure, that was all the rave a decade ago, now big is the new beautiful & 2. Ginger has to fit in a recipe somewhere.
It really doesn't matter if you use lemons or limes with this recipe, key limes are perfect as they have a great tangy flavour. Try this recipe out on your children they will love it. Add a tangy lemon icing as instructed on my lemon cake hub and they will just devour it.
Helpful tools for the job
- 2 2/3 cups plain flour
- 2 cups sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 8oz / 225g butter softened
- 3 large eggs
- 3 egg yolks
- 3/4 cup plain yogurt or milk
- 1 tbsp lemon or lime zest
- 3 tbsp lemon or lime juice
- 3 tbsp fresh ginger grated or chopped fine
- 2 tbsp ginger syrup, (optional)
More dessert recipes you may be interested in:
- Preheat the oven to 325f (160c). Make sure you have the rack set for the middle of the oven.
- In a large mixing bowl combine together all the dry ingredients (flour,sugar,salt,baking powder). Add the softened butter and mix in well with an electric mixer or you can rub in the butter to make a breadcrumb texture.
- In a seperate bowl, mix together the wet ingredients (egg yolks, eggs,milk,lime zest, lime juice and ginger). Add the liquid a little at a time to the flour mixing together. Keep adding the liquid until it is all combined together.
- Divide the mix into 2 silicone loaf tins and bake until it is lightly coloured, this will take around 60 mins. Check to see if baked through by inserting a tooth pick through the centre of the cake. If it is clean when removed the cake is ready to remove from the oven.
- Allow to cool completely before removing from the baking tin.
Why do we call it a "pound cake"?
Where did it get its name from?
Traditionally the cake was made using a pound of each of the four ingredients. A pound of flour, eggs, butter and sugar. Now there are so many variations depending on where you come from and now that so many different ingredients are available and more people are becoming adventurous with their eating habits.
Pound cakes are usually baked in loaf tins and decorated with icing.
Now for the controversial bit: It is claimed that it originated in Britain, but if you have other evidence please feel free to leave your counter argument below.