It recently came to my attention through a joking Instagram post that most people are super frustrated by the “endless” scrolling involved to get to a recipe in a blog post. I had no idea! I briefly felt embarrassed that I did not know. Hopefully I have not been boring everyone with my writing!
I do think most people are referring to blogs that are a bit more wordy than mine, and that I guess are that way because they need room for their advertising. So probably not really applicable to my little passion project.
I don’t read that many food blogs, but I tend to only read ones from people I think are great writers. I want to read their post, even if I don’t want to make the recipe. If I just need a recipe, I usually start with my actual cookbooks and then try a specific online source I trust (like Martha Stewart or Ina Garten), before I resort to random searches. I don’t often find myself frustrated by a lot of scrolling.
But, I recognize that can be really annoying! So from now I’ll be trying to include a link at the start of each post called Jump to Recipe. If you are just trying to quickly see the recipe, this will jump you down the page. You’re welcome!
We are at a great time of year, with tons of different berries in season. I wanted to make a cake with berries that was a little bit different. I was inspired by my can of sparkling water (love Spindrift!) to try lime and raspberry; since blueberries are also in season I ended up using both. I think you could use any mix of berries you like here, although strawberries and blackberries would need some kind of cutting first. And I am inherently lazy, so the no-cut berries definitely won out for me.
This pound cake is delicious: moist, flavorful, tender. It is also egg-free. My friends and family who have tried this cake have honestly found that hard to believe. It tastes exactly like a typical pound cake with 4+ eggs. I am convinced that the best substitute for egg is often more dairy. Not great for the vegans, but good for those of us dealing with an egg allergy.
Try it yourself and tell me what you think in the comments!
Berry Lime Pound Cake (Egg-Free)
Adapted from Bakin’ Without Eggs: Delicious Egg-Free Dessert Recipes
Makes one Bundt cake, approximately 12 servings
- 3 1/4 cups unbleached all-purpose flour
- 2 cups sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tbsp lime zest
- 1 tbsp fresh lime juice
- 1 1/2 cups buttermilk
- 1 cup butter or margarine, room temperature
- 1/2 tsp vanilla extract
- 2 cups of fresh berries
- 1 tsp lime zest
- 2 tbsp lime juice
- 1 cup confectioner’s/powdered sugar
Preheat oven to 325. Brush a 12-cup Bundt pan with softened butter and dust lightly with flour, shaking the pan to coat. Tap out the excess.
In the bowl of an electric mixer fitted with the paddle attachment, combine all the cake ingredients except the berries (flour through vanilla) on low speed, until moistened. Increase speed to medium and beat until smooth. Add the berries and carefully fold in by hand to avoid crushing them.
Pour the batter into the prepared pan and bake for 55 to 65 minutes or until a tester inserted in center comes out clean. Cool in the pan on a wire rack for 10 minutes, then invert onto the rack to finish cooling.
When cake is cool, whisk the glaze ingredients in a medium bowl until combined. Set the rack with the cake over a sheet pan or piece of parchment for easy clean-up. Slowly pour the glaze over the cake.
The cake can be kept covered at room temperature for several days.