- 16
Ingredients
- 3 1/4 cups cake flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 18 tablespoons unsalted butter
- 8 ounces cream cheese
- 3 cups sugar
- 6 eggs
- 1 teaspoon vanilla
- 3 tablespoons fresh lime juice
- 2 teaspoons finely grated lime zest
- 1/4 cup fresh lime juice
- 3/4 cup powdered sugar
- Have all of the ingredients at room temperature
Preparation
Step 1
Position a rack in the lower third of an oven and preheat the oven to 325 dsegrees. Thoroughly grease and flour 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 at set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese until smooth, 30 to 40 seconds. Gradually add the sugar and continue beating, occasionally scraping down the sides of the bowl as necessary, until 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.
Bske until the cake is golden and a toothpick inserted in the center comes out clean, about 1 1/2 hours. Transfer the cake to a wire rack and let it cool upright in the pan for 10 minutes.
To make the glaze, mix together the 1/4 cup lime juice and powdered sugar until blended. Set the rack over a sheet of waxed paper, and invert the cake onto the rack. Remove the pan. Generously brush the surface of the cake with the glaze. Let cool completely.