Recipe: Five flavor pound cake with vanilla lime custard drizzle
- For cake
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 teaspoon kosher salt
- 3 tbsp freshly squeezed lime juice
- Zest of 2 limes
- 3/4 cup buttermilk, at room temperature
- 1 tsp vanilla
- 1 tsp rum extract
- 1 tsp coconut extract
- 1 tsp butter flavor extract
- For drizzle
- 6 large egg yolks, room temperature
- 3/4 cup sugar
- 3 tbsp cornstarch
- 2 cups whole milk
- 2 tbsp butter
- 1/2 tsp vanilla
- 1/8 tsp ground Tahitian vanilla bean
- 1 tsp lime zest
- 2 tbsp heavy cream
Preheat oven to 350 degrees. Grease, flour and line the bottom of two 8 ½ x 4 ¼ x 2 ½ -inch load pans with waxed paper.
Cream butter and sugar until light and fluffy. Add the eggs, one at a time and the lime zest.
Whisk the flour, baking powder, baking soda and salt in a separate bowl.
In a small bowl, combine lime juice, the butter milk and extracts. Add the flour and the buttermilk mixtures alternately to the batter, beginning and ending with the flour.
Divide the batter evenly between the pans and bake for approximately 45 minutes, checking at 15 minute intervals.
Cool for 10 minutes on a cooling rack, then remove from pans and cool completely.
Bring milk to a boil in a large sauce pan. With mixer on low, slowly ladle 1/3 of milk into egg mixture to bring the temperature of the eggs up.
Whisking constantly pour egg/milk mixture into remaining milk in saucepan. Cook over medium heat stirring constantly with a whisk until mixture thickens and just begins to boil.
Remove from heat and mix in the butter, vanilla and the cream.
Strain into a bowl using a fine mesh sieve and a rubber spatula. Add lime zest.
Place plastic wrap directly on the custard and refrigerate until cold or drizzle over prepared slices of cake and top with fresh berries and fine lime curls.
© 2013 NBCNews
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