Key Lime Cream Cheese Pound Cake
Source of Recipe
Marsha
List of Ingredients
For the Pound Cake:
3 1/4 cups cake flour
1/4 tsp. baking soda
1/4 tsp. salt
2 1/4 sticks (10 oz.) unsalted butter
8 oz. cream cheese
3 cups granulated sugar
6 large eggs
1 tsp. pure vanilla extract
3 tbsp. Key Lime Juice
2 tsp. very finely grated lime zest
Confectioners' sugar for garnish
For the Glaze:
3/4 cup granulated sugar
1/4 cup Key Lime JuiceRecipe
Have all ingredients at room temperature. Position oven rack in lower third of oven and preheat to 325 degrees F. Grease and flour a 10-inch bundt pan cake pan.
Sift together flour, baking soda and salt, set aside.
With an electric mixer, fitted with a flat beater, beat butter and cream cheese at medium speed until creamy and smooth, about 30-40 seconds. Add 3 cups of the sugar and beat until light and fluffy, about 5 minutes, stop mixer and scrape bowl occasionally. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and 3 tbsp. key lime juice (or regular fresh lime juice, if you can't find the key lime juice). Reduce speed to low. Fold in flour, baking soda, and salt 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 in center. Bake until cake is golden, and a toothpick inserted into center comes out clean, about 1 1/2 hours. Cool upright in pan on rack for 10 minutes. Invert cake onto cooling rack with waxed or parchment paper placed underneath rack, and glaze. Place cake on serving plate, and dust with powdered sugar.
Key Lime Glaze:
In a small bowl, whisk 1/4 cup key 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. After glaze has set; approximately 10 minutes, lightly sprinkle cake with powdered sugar.
Makes 12-16 servings.
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