Five Flavor Pound Cake w/Vanilla Lime Custard Drizzle

By Cyndi645

Ingredients

• 1 cup unsalted butter, room temp
• 2 cups granulated sugar
• 4 large eggs
• 3 cups flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 3 T freshly squeezed lime juice
• zest of 2 limes
• 3/4 cup buttermilk, at room temp
• 1 tsp vanilla
• 1 tsp rum extract
• 1 tsp coconut etract
• 1 tsp butter flavor extract
• Drizzle....
• 6 large egg yolks, room temp
• 3/4 cup sugar
• 3 T cornstarch
• 2 cups whole milk
• 2 T butter
• 1/2 tsp vanilla
• 1/8 tsp ground Tahitian vanilla bean
• 1 tsp lime zest
• 2 T heavy cream
• Fresh raspberries for garnish

Preparation

Step 1

For Cake.....

Preheat oven to 350. Grease, flour and line the bottom of two 8.5 X 4.25 X 2.5 loaf 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, powder, 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.

For Drizzle.....

Bring the milk to a boil in a large saucepan. With mixer on low, slowly ladle 1/3 of milk into the egg mixture to bring the temperature of the eggs up.

Whisking constantly, pour the egg/milk mixture into remaining milk in saucepan. Add the sugar and cornstarch and 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 cream.

Strain into a bowl using a fine mesh sieve and a rubber spatula. Add the 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.