Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup Rangpur lime juice
- 1 tablespoon Rangpur lime zest
- 1/2 teaspoon vanilla extract
Special Equipment Needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Zester or grater
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan with butter or cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the sour cream, Rangpur lime juice, Rangpur lime zest, and vanilla extract. Mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour the batter into the prepared cake pan and smooth out the top with a spatula.
8. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Remove the cake from the pan and let it cool completely on a wire rack.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
- Total time: 40-45 minutes
Temperature:
- Preheat the oven to 350°F (175°C).
Serving size:
- This recipe makes one 9-inch cake. It serves 8-10 people.
Nutritional information:
- Calories: 280
- Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 70mg
- Sodium: 220mg
- Carbohydrates: 38g
- Fiber: 0g
- Sugar: 25g
- Protein: 3g
Substitutions for ingredients:
- You can use regular limes instead of Rangpur limes if you can't find them.
- You can use Greek yogurt instead of sour cream.
Variations:
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Top the cake with whipped cream and fresh berries for a summery dessert.
Tips and Tricks:
- Make sure to zest the Rangpur limes before juicing them.
- Don't overmix the batter, or the cake will be tough.
- Let the cake cool completely before slicing it.
Storage Instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- To reheat the cake, place it in a 350°F (175°C) oven for 5-10 minutes.
Presentation Ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with a dollop of whipped cream and a slice of Rangpur lime.
Garnishes:
- Fresh mint leaves
- Sliced Rangpur limes
Pairings:
- Serve the cake with a cup of hot tea or coffee.
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting Advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try baking it for a few more minutes.
Food Safety Advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use fresh ingredients and check the expiration dates on all products.
Food History:
- Rangpur limes are a hybrid between a lemon and a mandarin orange. They are native to Bangladesh but are also grown in Florida and California.
Flavor Profiles:
- Rangpur limes have a tart and acidic flavor with a hint of sweetness.
Serving Suggestions:
- Serve the cake on a cake stand or a decorative plate.
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