Moist Lime Sour Cream Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 310.7
- Total Fat: 17.1 g
- Cholesterol: 85.8 mg
- Sodium: 134.2 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 1.5 g
- Protein: 5.1 g
View full nutritional breakdown of Moist Lime Sour Cream Cake calories by ingredient
Introduction
Adapted slightly from Mad Hungry Cravings, this tangy pseudo-pound cake is tender and moist, with a delicate sweetness from honey and a nutty note from spelt flour. Simple enough for mid morning coffee and elegant enough to dress with frozen yogurt and berries for dessert! Adapted slightly from Mad Hungry Cravings, this tangy pseudo-pound cake is tender and moist, with a delicate sweetness from honey and a nutty note from spelt flour. Simple enough for mid morning coffee and elegant enough to dress with frozen yogurt and berries for dessert!Number of Servings: 12
Ingredients
-
3/4 cup salted butter, room temperature
3/4 cup sugar
3 large eggs
1 cup sour cream (full fat or light, NOT fat free)
1/4 cup wildflower honey
zest of 1 lime
1 tsp vanilla
1 tbsp Grand Marnier (optional)
1 cup flour
1 cup spelt flour
2 tbsp fine cornmeal
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp Kosher salt
Directions
Preheat the oven to 350°F and grease a 9" springform pan.
Beat the butter and sugar together for 3 minutes, until very pale and fluffy.
Beat in the eggs, one at a time, beating 1 minute after the last egg is added.
Beat in the sour cream, honey, lime zest, vanilla and Grand Marnier.
Add the flours, cornmeal, baking powder, baking soda and salt; beat to incorporate thoroughly.
Spread in the prepared pan and rap on the counter to evenly disperse air.
Bake for 35 to 40 minutes, until it tests done.
Cool in the pan for 10-15 minutes, then remove the sides and bottom of the pan and let the cake cool completely on a wire rack.
Serving Size: Makes one 9" cake, 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Beat the butter and sugar together for 3 minutes, until very pale and fluffy.
Beat in the eggs, one at a time, beating 1 minute after the last egg is added.
Beat in the sour cream, honey, lime zest, vanilla and Grand Marnier.
Add the flours, cornmeal, baking powder, baking soda and salt; beat to incorporate thoroughly.
Spread in the prepared pan and rap on the counter to evenly disperse air.
Bake for 35 to 40 minutes, until it tests done.
Cool in the pan for 10-15 minutes, then remove the sides and bottom of the pan and let the cake cool completely on a wire rack.
Serving Size: Makes one 9" cake, 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.