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Desserts-Cake: Cream Cheese Pound Cake w/ Lime Glaze

Source of Recipe

Flo Braker


List of Ingredients

CAKE:
3 1/4 cups cake flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 1/4 sticks butter, softened
8 ounces cream cheese
3 cups sugar
6 eggs
1 teaspoon vanilla
3 tablespoons fresh lime juice
2 teaspoons finely grated lime zest

GLAZE:
1/4 cup fresh lime juice
3/4 cup sugar


Recipe

For best results, all the ingredients for this Bundt cake should be at room temperature (about 70ºF); none should feel cool to the touch. This can take about 2 hours for refrigerated ingredients. To hasten the process, soften the butter and cream cheese separately in the microwave at 10-second intervals, and place the eggs in a bowl of warm water. Position a rack in the lower third of an oven and preheat to 325ºF. Thoroughly grease and flour a fleur-de-lis cake pan or a 10-cup Bundt pan. To make the cake, over a sheet of waxed paper, sift together the flour, baking soda and salt; repeat until blended and set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter and cream cheese on medium speed until creamy and smooth, 30 to 40 seconds. Gradually add the sugar and continue beating, occasionally scraping down the sides of the bowl, until light and fluffy, about 5 minutes. Increase the speed to medium-high and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Then beat in the vanilla and lime juice. Reduce the speed to low and fold in the flour mixture in three additions, blending each addition until just incorporated and stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, fold in the lime zest. Spoon the batter into the prepared pan, making the sides about 1 inch higher than the center.

Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 1 1/2 hours. Transfer the cake to a wire rack and cool upright in the pan for 10 minutes. To make the glaze, in a small bowl, whisk together the lime juice and sugar until blended. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Generously brush the surface of the cake with the glaze. Let the cake cool completely before serving. Dust with confectioners' sugar to serve. Serves 20.