Cream Cheese Pound Cake with Lime Glaze

By debbreck

Found in Grandma Eva's Recipe Box. From Flo Braker, Sweet Miniatures (Chronicle Books, 2000)

Ingredients

• 3 1/4 cups cake flour
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 18 Tbls. (2 1/4 sticks) unsalted butter
• 8 oz. cream cheese
• 3 3/4 cups sugar
• 6 eggs
• 1 tsp. pure vanilla extract
• 3 Tbls. plus 1/4 cup lime juice
• 2 tsp. finely grated lime zest

Preparation

Step 1

Have all ingredients at room temperature. Position oven rack in lower third of oven. Preheat oven to 325 degrees.

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 smooth and fluffy, 30-40 seconds. 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 Tbls. lime juice. Reduce speed to low.

Fold in flour mixture in 3 additions, blending each addition just until smooth; stop mixture 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 into the center comes out clean; about 1 1/2 hour. Cool upright in pan on rack 10 minutes. 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.