Sometimes it’s best to keep things simple!
I had agreed to make dessert for Mother’s Day, and I had a lot of grandiose ideas of what I would make. I tossed quite a few ideas around in my head, and spent about two hours pouring over cookbooks and blog posts trying to settle on the perfect dessert. I just couldn’t settle on anything, though, and it was getting late.
In the end, I asked my husband what he thought I should make. He suggested strawberry shortcake. Simple enough, right? I didn’t have many strawberries on hand, but I had a lot of frozen mixed berries. So, I decided to switch it up and make an easy pound cake that could be served with my mixed berry topping and some vanilla ice cream.
Since I had a giant bag of limes that I bought at the store last week (in a Cinco de Mayo mood!), I opted for a vanilla lime pound cake. In the end, it was the a simple and sweet dessert that everyone enjoyed for Mother’s Day!
Vanilla Lime Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- 3 eggs
- 2 limes, zest and juice
- 1 teaspoon vanilla bean paste
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Preheat the oven to 325°F. Lightly grease and flour a standard 9-inch loaf pan. Set aside.
In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Add the lime zest, lime juice, and vanilla bean paste.
Meanwhile, whisk together the flour, baking powder, and salt. Add the dry ingredients to the creamed mixture. Stir until the dry ingredients are just incorporated.
Transfer the batter to the prepared pan, smoothing the top. Bake for 60 – 65 minutes, until a toothpick inserted in the center comes out clean (or with a few wet crumbs). Let the cake cool in the pan for 5 – 10 minutes. Then, take the cake out of the pan and transfer to a wire rack to cool completely before slicing.