Honey Berries with Lime Pound Cake

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
170
protein 
3 g
sodium 
94 mg
carbohydrates 
35 g
fat 
3 g
fiber  
3 g
cholesterol 
28 mg
Servings 
20
Ingredients 

Lime Pound Cake
½ cup unsalted butter
¼ cup low-fat cream cheese
1½ cups cane sugar
3 egg yolks
2¼ cups all purpose flour
2½ tsp baking powder
½ tsp baking soda
½ tsp sea salt
1 cup buttermilk
¼ tsp lime oil
2 Tbsp grated lime peel
3 Tbsp fresh lime juice

Honey Berries
1 cup honey
2½ cups fresh raspberries
2½ cups fresh blackberries
2½ cups fresh blueberries
⅔ cup chopped fresh tarragon

Instructions 
  1. Preheat oven to 350F. Lightly coat a 9-inch bundt pan with canola oil spray and dust with flour.
  2. In a large mixing bowl, cream butter, cream cheese and sugar with an electric mixer on low speed until sugar is dissolved and mixture is fluffy. Add egg yolk and mix until combined.
  3. In a medium bowl, sift together flour, baking powder, baking soda and salt. In another bowl, combine buttermilk, lime oil, lime peel and lime juice.
  4. Add half of flour mixture to creamed butter mixture and mix on low speed for 30 seconds. Add half of buttermilk mixture and mix until just combined. Add remaining half of flour mixture and mix for 30 seconds. Add remaining buttermilk mixture and mix briefly until smooth.
  5. Pour batter into pan. Bake for 40 to 45 minutes, or until toothpick inserted in center comes out clean. Remove from oven and let sit for 15 minutes on a wire rack to cool. Invert cake onto a large plate and let cool completely. Slice into 20 servings.
  6. In a medium saucepan, over medium heat, bring honey to a boil. Add berries and toss until well combined. Remove from heat and stir in tarragon. Serve each slice of lime pound cake topped with 3 tablespoons of honey berries.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.