Lime & Sour Cream Bundt

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You know how sometimes you look inside your fridge and have to ask yourself, “how did I end up with all this sour cream?”

No?

Well, I did.  I have no idea how or why it got there (actually, I do, but that’s none of your business), but I had to use up the stuff while it was still in its prime.

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After thumbing through a few cookbooks, hemming and hawing, I threw my hands up in the air and resorted to my usual backup plan: ask the all-powerful oracle.

Well, Google told me it would be totes delish in a bundt cake. I have a sack of limes, half of which have seen better days. Bingo-blammo. Lime and sour cream bunt cake.

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This cake has a tender crumb and satisfying density, a slight tang from the sour cream and citrus and is made loveable by a light lime glaze. Top it off with a dollop of fresh lime and passionfruit curd, and you’ll be in heaven. Of course, you may wish to hand off a thick slab or two to the neighbours… if you don’t want to wind up with a bunt-cake-overload bellyache.

It was totally worth it, though. Just saying.

(Recipe Adapted from My Baking Addiction http://www.mybakingaddiction.com/lime-coconut-sour-cream-bundt-cake-recipe/)

 CAKE:

1 Cup Butter, softened

2  1/4 Cup Granulated Sugar

Zest of 3 Limes

1 tsp Vanilla

4 Eggs

1 Cup Sour Cream

1/4 tsp Salt

2  1/4 Cup All-Purpose Flour

1 tsp Baking Powder

1/2 tsp Baking Soda

GLAZE:

1  1/4 Cup Icing Sugar

1/3 Cup Lime Juice

1/2 tsp Vanilla

-Preheat oven to 350F

-In a small bowl, combine glaze ingredients (lime juice, vanilla & icing sugar). Set aside.

-Butter and flour a 12 cup bunt pan (or two loaf pans)

-Sift or whisk flour, baking soda, baking powder and salt together

-Cream butter and sugar together, until light and fluffy. Add eggs, one at a time. Scrape bowl.

-Add your lime zest and juice, followed by your luscious, tangy sour cream. Beat together. Scrape the bowl. oh yeah.

-Add dry ingredients, in about three stages. Mix until just incorporated–you don’t want a tough cake!

-Spoon batter into prepared cake pan and bake 50-60 minutes, until a skewer inserted in the middle comes out clean.

-Let cake cool in pan for a few minutes, before inverting onto a wire rack to finish cooling.

-pour or brush glaze onto cake. Try to wait an hour or two before hacking into it.  I didn’t.

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