Cream Cheese Pound cake with Lime Glaze
- 3 1/4 cups cake flour
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 2 1/4 sticks unsalted butter (18Tbs)
- 8 oz cream cheese
- 3 1/4 cups sugar
- 6 eggs
- 1 tsp. pure vanilla extract
- 3tbs. plus 1/4 cup fresh lime juice
- 2 tsp. finely grated lime zest
Have all ingredients at room temperature. Position rack in lower third of oven and preheat to 325 degrees. Grease and flour a fleur-de-lis cake pan. I use a bundt pan.
Over a sheet of waxed paper sift together flour, baking soda and salt: set aside. Using an electric mixer fitted with a flat beater, beat butter and cream cheese at medium speed until creamy and smooth, 30-40 sec. Add 3 cups sugar and beat until light and fluffy, about 5 minutes more. Stop mixer and scrape bowl occasionally. Add eggs, 1 at a time beating well after each addition. Beat in vanilla and 3 tbs. lime juice. Reduce speed to low.
Fold in flour mixture in 3 additions, blending each addition just until smooth; stop mixer and scrape bowl occasionally. Fold in lime zest.
Spoon batter into prepared pan, making sides higher than center. Bake until cake is golden and a toothpick inserted in the center comes out clean about 1 1/2 hours. Cool upright in pan on rack 10 min. In a small bowl, whisk 1/4 cup lime juice and 3/4 cup sugar until blended. Set rack over a sheet of waxed paper, invert cake onto rack. Generously brush cake with glaze. Cool completely before serving. Serves 20.