We've reached that point in the winter where I am REA-DY for spring- it's close right? We're almost there? I think it's more wishful thinking than reality at this point but I'm so thankful that our Virginia winters are pretty mild comparatively. But I can't wait for days when it's light out when I get off of work, when we can take our puppy on nice long walks in the park, and go strawberry picking in Charlottesville. Bring on spring!
But for now, I'm glad there is an abundance of citrus available-- it will somewhat tide me over until spring and summer produce gets here. I think I've said this before here, but I am a sucker to resist those gigantic bags of lemons and limes when they are so cheap at Costco during the winter. One of my favorite things to make is this Lime Bundt Cake with Lime Glaze. I found this recipe years and years ago to make for Easter one year. It is a cream cheese based pound cake with lots of lime juice and zest. I never liked the glaze that went with the original recipe though, so I replaced it with a buttermilk glaze that I usually make on for my favorite lemon pound cake. It's creamy and sweet and tangy, and I just swapped the lemon juice for lime.
Lime Bundt Cake with Lime Glaze
For the Cake:
3 1/4 cups cake flour
1/4 tsp. baking soda
1/4 tsp. salt
18 Tbs. (2 1/4 sticks) unsalted butter
8 oz. cream cheese, softened
3 cups granulated sugar
1 tsp. vanilla extract
3 Tbs. fresh lime juice
2 tsp. finely grated lime zest
Bring all of the ingredients to room temperature.
Position a rack in the lower third of an oven and preheat to 325 degrees F. Grease and flour a large bundt pan and tap out the excess flour.
To make the cake, sift together the flour, baking soda, and salt in a large bowl; set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and cream cheese on medium speed until creamy and smooth, about 30 seconds. Gradually add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Increase the speed to medium-high and add the eggs one at a time, beating well after each addition, then beat in the vanilla and lime juice.
Reduce the speed to low and add the flour mixture in three additions. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, fold in the lime zest.
Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center. Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 1 1/2 hours. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes.
After 15 minutes, remove the cake from the cake pan and cool completely on wire rack. After the cake has cooled, drizzle with lime glaze.
Adapted from Williams-Sonoma
For the Lime Glaze
2-3 Tbs. lime juice
1 Tbs. buttermilk*
2 cups powdered sugar
Whisk 2 Tbs. lime juice, buttermilk, and powdered sugar until smooth, adding more lime juice gradually, if needed. It should be thick but pourable. Pour glaze evenly over top of cooled cake.
Adapted from librariane.blogspot.com via Cook's Illustrated
*Instead of buying buttermilk, I make this substitution: Take a 1 cup measuring cup. Pour 1 tablespoon of white vinegar in the bottom. Fill the rest of the measuring cup with milk. Pour the mixture into a small tupperware or jar and shake. Allow the mixture to to curdle for 5-10 minutes and you have a perfect buttermilk substitute! Refrigerate leftovers as you would any dairy product.