'April is the cruelest month'? That T.S. Eliot had no idea what he was talking about.
Between the cold, grey, snowy weather (bringing all sorts of vexing transportation issues with it) and the failing health of my beloved 97 year old granny, January has been pretty hideous so far.
Life goes on though, and after a spell away from the oven I finally dragged myself back into the kitchen the other day. This lime and buttermilk cake is one of those everyday cakes I so love that can be cobbled together from a bare pantry - in fact, my sister took one look and proclaimed, 'It looks just like every other cake you made last year.' What can I say - I know what I like, and a well stocked pantry has never been my forte.
Despite its somewhat slapdash nature though, the bright, clean flavour of this citrusy cake is just the ticket for lifting the spirits on a gloomy January day.
Cake:
130 g all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
55 g unsalted butter
145 g sugar
zest of 1 lime
1 large egg
125 ml (1/2 cup) buttermilk
Icing:
Juice of 1/2 to 1 lime and enough icing sugar to make a smooth, spreadable icing
Preheat the oven to 400F / 200C. Grease and flour an 8-inch round cake pan (preferably springform or one with a removable bottom.)
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, cream together the butter and sugar with the lime zest until pale and fluffy. Add the egg and beat until smooth.
In a medium bowl whisk together the flour, baking soda, baking powder and salt. With the mixer on low, or by hand, fold the dry ingredients into the egg mixture in three additions, alternating with the buttermilk in two additions. Mix gently until everything is just combined.
The batter will be quite thick; spread it into the prepared pan and bake in the middle rack of the oven for 15 to 20 minutes, until the top springs back slightly when pressed.
Cool on a wire rack for 10 to 15 minutes before turning the cake out. Meanwhile make the icing by mixing together icing sugar and lime juice to make your desired amount and consistency. Once the cake is completely cool, spread over the cake with a palette knife, or drizzle over for a subtler taste.
Between the cold, grey, snowy weather (bringing all sorts of vexing transportation issues with it) and the failing health of my beloved 97 year old granny, January has been pretty hideous so far.
Life goes on though, and after a spell away from the oven I finally dragged myself back into the kitchen the other day. This lime and buttermilk cake is one of those everyday cakes I so love that can be cobbled together from a bare pantry - in fact, my sister took one look and proclaimed, 'It looks just like every other cake you made last year.' What can I say - I know what I like, and a well stocked pantry has never been my forte.
Despite its somewhat slapdash nature though, the bright, clean flavour of this citrusy cake is just the ticket for lifting the spirits on a gloomy January day.
Lime Buttermilk Cake with Drizzle Icing
Cake:
130 g all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
55 g unsalted butter
145 g sugar
zest of 1 lime
1 large egg
125 ml (1/2 cup) buttermilk
Icing:
Juice of 1/2 to 1 lime and enough icing sugar to make a smooth, spreadable icing
Preheat the oven to 400F / 200C. Grease and flour an 8-inch round cake pan (preferably springform or one with a removable bottom.)
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, cream together the butter and sugar with the lime zest until pale and fluffy. Add the egg and beat until smooth.
In a medium bowl whisk together the flour, baking soda, baking powder and salt. With the mixer on low, or by hand, fold the dry ingredients into the egg mixture in three additions, alternating with the buttermilk in two additions. Mix gently until everything is just combined.
The batter will be quite thick; spread it into the prepared pan and bake in the middle rack of the oven for 15 to 20 minutes, until the top springs back slightly when pressed.
Cool on a wire rack for 10 to 15 minutes before turning the cake out. Meanwhile make the icing by mixing together icing sugar and lime juice to make your desired amount and consistency. Once the cake is completely cool, spread over the cake with a palette knife, or drizzle over for a subtler taste.
