Sweet lime cake
Cakes
This pound cake is adapted from Tessa Kiros' recipe for Lemon sandwiches with raspberries and cream, which I love. I used 1 sweet lime in mine, and buttermilk instead of single cream. <br />If I make this again I'm going to make a lemon sugar syrup to drizzle over the top. The cake is good, and makes just enough of a statement with its smooth pound cake texture and ephemeral, slightly astringent bergamot taste. Using buttermilk instead of cream in the batter really comes through in taste. <br />This cake seems almost like a bread, and rises just as dramatically in the oven. Because of its' sticky heft, it stays in the dish and doesn't spill out. I used a glass Pyrex loaf dish, which is slightly smaller in capacity than a traditional steel loaf pan.
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