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Ingredients
- 3 1/4 cups cake flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 1/4 sticks unsalted butter
- 8 oz cream cheese
- 3 cups 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
- 3/4 cup granulated sugar
- 1/4 cup Key Lime Juice
Details
Servings 24
Preparation time 10mins
Cooking time 100mins
Preparation
Step 1
1. Preheat oven to 325F. Position oven rack in lower third of oven.
2. Have all ingredients at room temperature. Butter may feel cool to the touch, but be bendable. Grease and flour a 10" tube pan or 12 cup bundt pan.
3. Sift together flour, baking soda and salt, set aside.
4. 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 mins, 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.
5. 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 mins.
6. 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 mins, lightly sprinkle cake with powdered sugar.
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