Nothing says “southern” like pound cake. And nothing says “summer” like limes… or strawberries. Put it all together and you got a recipe no one can resist– at least no one I know! With strawberries coming into season now and limes readily available in most any grocery store, this cake might need to be the centerpiece at your mother’s day feast or upcoming ladies’ luncheon. Or just as a sweet treat for your family on an ordinary evening.
LIME POUND CAKE WITH STRAWBERRY SAUCE
Makes 1 (10-inch) cake (about 12 servings)
2 (16-ounce) boxes pound cake mix, Betty Crocker®
1 1⁄3 cups water or whole milk
1⁄2 cup butter, softened
4 large eggs
1 teaspoon lime zest
1 tablespoon lime juice
Strawberry Sauce (recipe follows)
Garnish: lime wedges, fresh strawberries
1. Preheat oven to 350°. Lightly spray a tube pan with nonstick baking spray with flour.
2. In a large bowl, combine cake mix, water, butter, and eggs; beat at low speed with an electric mixer for 30 seconds. Increase speed to medium, and beat for 2 minutes, stopping to scrape bowl as needed (batter will be thick). Stir in lime zest and lime juice. Spoon batter into prepared pan.
3. Bake for 1 hour and 10 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan; cool completely on a wire rack. Serve with Strawberry Sauce. Garnish with lime wedges and strawberries, if desired.
Makes about 1 cup
1 1⁄2 cups fresh strawberries, hulled, Driscoll’s®
1⁄3 cup sugar, Domino®
2 teaspoons lime zest
1. In the work bowl of a food processor, combine strawberries, sugar, and lime zest; process until smooth, stopping to scrape down sides.
(Source: Cottage Journal newsletter, Hoffman Media, Summer 2011)
Marybeth Whalen makes sweet southern treats in her North Carolina kitchen as often as she can. With six children and a husband who all like to eat, she spends a lot of time in the kitchen or the grocery store. Her new novel, The Guest Book, will be released this July!