Dried lime pound cake with lime and saffron glaze

Lime pound cake infused with aromatic rose water and topped with a zesty lime and saffron glaze
  • Preparation time: 20 minutes
  • Cooking time: 50-60 minutes
  • Cooling time: 30 minutes
For the Cake:
  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 large eggs
  • 225g self-raising flour, sifted
  • 1 tsp baking powder
  • 2 tbsp lime powder
  • 3 tbsp rose water
  • Zest of 1 lime (optional for extra lime flavour)
For the Lime Saffron Glaze:
  • 150g icing sugar
  • 2-3 tbsp lime juice
  • Pinch of saffron threads, steeped in 1 tbsp hot water
  • ½ tsp lime powder
  1. Preheat your oven to 180°C (160°C fan assisted). Grease and line a loaf pan with baking paper.
  2. Cream the butter and sugar together until light and fluffy. Gradually add eggs, beating well after each addition.
  3. Mix in the flour and baking powder until combined. Stir in the lime powder, rose water, and lime zest if using, until the mixture is smooth.
  4. Pour the batter into the prepared pan and smooth the top with a spatula.
  5. Bake for 50-60 minutes or until a skewer inserted into the centre of the cake comes out clean.
  6. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  7. Prepare the glaze by sifting the icing sugar into a bowl. Add lime juice, lime powder, and the saffron-infused water, mixing until smooth.
  8. Drizzle the glaze over the cooled cake, allowing it to set slightly before slicing.
Per serving
  • Calories: 320 kcal
  • Protein: 4g
  • Fat: 16g (Saturated: 10g)
  • Carbohydrates: 41g (Sugars: 26g)
  • Fibre: 0.5g
  • Sodium: 130mg

In this recipe:

Offers a unique twist on a classic treat. Incorporating lime powder brings a robust, tangy flavour that pairs beautifully with the floral hints of rose water. The glaze, rich with saffron’s distinctive colour and flavour, not only adds an exotic touch but also a lovely, vibrant finish.

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