Ingredients: |
Ingredients: 2 sticks unsalted butter, softened
2 cups sugar
5 eggs, at room temperature
1 Tablespoon grated lime zest
1 Tablespoon grated lemon zest
2 cups sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 1/2 tablespoons fresh lemon juice
1 1/2 tablesppons fresh lime juice
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Directions: |
Directions:Preheat oven to 325º. Butter and flour 9x5x3 inch loaf pan. In a large mixer bowl, cream the butter until smooth, about 1 minute. Gradually add 1 1/2 cups sugar and beat until fluffy, 4 -5 minutes. Add eggs, one at a time, beating well after each. Sift together the flour, salt and baking powder onto a sheet of waxed paper. Gradually add the dry ingredients to the butter mixture in 4 to 5 additions, beating on low speed until just blended after each addition. Spoon the batter into the prepared pan. Bake the cake for 1 hour and 15 minutes or until a cake tester inserted into center comes out clean and edges of cake begin to pull away from sides. Leave the cake in the pan and allow it to cool on a rack for 5 minutes. Meanwhile, in a small nonreactive saucepan, combine the remaining 1/2 cup of sugar, the lemon juice and the lime juice. Cook over moderate heat, stirring until the sugar dissolves, 1 to 2 minutes. Do not boil. Remove the citrus glaze from the heat. Invert the pan to unmold the cake. Set it on a rack over a sheet of waxed paper. While the cake is still warm brush all over with with the hot citrus glaze. Let cool completely. wrap in plastic wrap and then over wrap with aluminum foil. Let the cake stand to cool place for at least 1 day before slicing. The cake will improve overnight and will keep, tightly wrapped, for up to 1 week. |
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