This cake is so good I get requests for people’s birthdays at work. I brought for the maternity ward nurses when I had Willa (I am not above bribery :)) and one of the nurses hounded me for the recipe. My midwife did, too.
This cake is tart and sweet and moist. It has a lime syrup that soaks into the bread, intensifying both the tart lime and the sweetness. There’s just enough mint that it’s freshness lingers after the tart-sweet flavors have mellowed. You should make this if you’re looking to impress future in laws, trying to get a promotion, or win a bake-off (or tempt nurses into giving you extra ice chips). Adapted from Baked: New Frontiers in Baking.
3/4 cup cake flour
3/4 cups all purpose flour
1 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1 cup + 2 tbs sugar
4 large eggs, room temperature
2 1/2 tbs lime zest
2 tbs freshly squeezed lime juice
1/4 cup packed mint leaves
2 sticks butter melted and cooled
2 tbs sour cream, room temperature
1 tsp vanilla extract
for the syrup
1/4 cup freshly squeezed lime juice
1/4 cup granulated sugar
- Preheat oven to 350 degrees. Spray 9″x 5″ loaf pan (bottom and sides) with nonstick cooking spray
- Whisk flour, baking powder, baking soda and salt in a medium bowl.
- Put sugar, eggs, lime zest, lime juice and mint in a blender and process until smooth. Add butter through the top of the blender while still running. Add vanilla and sour cream and blend again.
- Gently fold wet ingredients into dry ingredients stirring just until combined.
- Pour into loaf pan (batter will be quite runny) and bake at 350 degrees for 20 minutes. Turn oven to 325 degrees and bake for another 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool on a rack for 15 minutes before removing from pans.
- Meanwhile, heat 1/4 cup lime juice with 1/4 cup sugar in a small pot over medium heat. Stir to combine, bring to a boil, turn down to a simmer and cook for 2 more minutes.
- Once the bread and the syrup have cooled, poke holes in the top of the bread using a toothpick (sticking as far down as you can get without losing the toothpick or breaking the bottom surface).
- Spoon or brush 1/3 of the syrup on the top of the loaf with the goal of having it soak down into the holes. Let sit for 10 minutes and repeat twice for maximum soakage.
- These make great gifts and freeze beautifully, so consider doubling the recipe, and then double wrapping the second loaf in plastic wrap before wrapping in foil to freeze.
- Try not to eat the entire loaf while “taste testing”.