Cream Cheese Pound Cake with Lime Glaze
Cream Cheese Pound Cake with Lime Glaze is rated
out of
5 by
6.
Prep Time:
30 minutes
Cook Time:
90 minutes
Servings:
16
Serves 16.
For best results, all the ingredients for this Bundt® cake should be at room temperature (about 70°F); none should feel cool to the touch. This can take about 2 hours for refrigerated ingredients. To hasten the process, soften the butter and cream cheese separately in the microwave at 10-second intervals, and place the eggs in a bowl of warm water.
Ingredients:
For the cake:
- 3 1/4 cups cake flour
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 18 Tbs. (2 1/4 sticks) unsalted butter
- 8 oz. cream cheese
- 3 cups granulated sugar
- 6 eggs
- 1 tsp. vanilla extract
- 3 Tbs. fresh lime juice
- 2 tsp. finely grated lime zest
For the glaze:
- 1/4 cup fresh lime juice
- 3/4 cup granulated sugar
Confectioners' sugar for dusting
Directions:
Have all the ingredients at room temperature.
Position a rack in the lower third of an oven and preheat to 325°F. Grease and flour a rose cake pan or a 10-cup Bundt® pan; tap out excess flour.
To make the cake, over a sheet of waxed paper, sift together the flour, baking soda and salt; set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and cream cheese on medium speed until creamy and smooth, about 30 seconds. Gradually add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Increase the speed to medium-high and add the eggs one at a time, beating well after each addition, then beat in the vanilla and lime juice.
Reduce the speed to low and add the flour mixture in three additions. Beat each addition until just incorporated, 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, spreading the batter so the sides are higher than the center. Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 1 1/2 hours. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes.
Meanwhile, make the glaze: In a small bowl, whisk together the lime juice and granulated sugar until blended.
Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Using a pastry brush, brush the warm cake with the glaze. Let the cake cool completely before serving. Dust with confectioners' sugar just before serving.
Position a rack in the lower third of an oven and preheat to 325°F. Grease and flour a rose cake pan or a 10-cup Bundt® pan; tap out excess flour.
To make the cake, over a sheet of waxed paper, sift together the flour, baking soda and salt; set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and cream cheese on medium speed until creamy and smooth, about 30 seconds. Gradually add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Increase the speed to medium-high and add the eggs one at a time, beating well after each addition, then beat in the vanilla and lime juice.
Reduce the speed to low and add the flour mixture in three additions. Beat each addition until just incorporated, 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, spreading the batter so the sides are higher than the center. Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 1 1/2 hours. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes.
Meanwhile, make the glaze: In a small bowl, whisk together the lime juice and granulated sugar until blended.
Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Using a pastry brush, brush the warm cake with the glaze. Let the cake cool completely before serving. Dust with confectioners' sugar just before serving.
Serves 16.
Flo Braker, Author, Sweet Miniatures (Chronicle Books, 2000).
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$47.95
Rated 5 out of
5
by
kkenney088 from
Works for a variety of events
I've made this cake many times over the years and it never fails. Everyone loves it. I've made it as a bundt, a sheet cake, and even cupcakes.
Date published: 2020-04-09
Rated 5 out of
5
by
Kaja from
Exquisite!
Made this for a party and received rave reviews. The cream cheese imparts an exquisite texture, and the presentation in the rose Bundt pan is lovely. For me (baking more or less at sea level and following the instructions to beat well in the early steps of the recipe), there was a lot of extra batter after I filled the 10-cup pan three quarters full. The cake rose to the top of the pan, and I was able to make four mini Bundt cakes with the extra batter. The glaze could be made with less sugar.
Date published: 2018-03-11
Rated 5 out of
5
by
conniescookies from
it doesn't get better
I have been baking this pound for years. I make it a "Margaretta Pound Cake" I add a 1/4 C of Tequila into the glaze. Everyone loves it. My dad was a professional baker with his own bakery, and he would request this cake when he was having friends over. the glaze produces a slight crunch which has a great mouth feel along with the rich pound cake texture. It's a must in your repertoire.
Date published: 2016-04-14
Rated 5 out of
5
by
Sugarplums from
My go to bundt cake recipe
This recipe is wonderful. I bake professionally at high altitude and with no changes this cake generally rises out of a 10 cup bundt, but doesn't run over the edges. It then deflates somewhat. The result is excellent. Don't forget the glaze. Everybody raves about it. Stick with the 10 cup bundt - I've tried a 12 cup and at altitude the cake didn't do as well.
Date published: 2015-01-10
Rated 4 out of
5
by
Coquus from
Reduce flour by 1/4 cup
I've made this many times, and have changed the flour to 3 cups (vs. 3-1/4) to make a slightly more moist cake. It still has a pound cake texture, but isn't quite so dry.
I love this recipe--well worth making over and over again!
Date published: 2013-05-10
Rated 5 out of
5
by
WS2006 from
Family loved it!
This pound cake came out great! I loved the texture and the glaze! I am looking forward to making this again, I think it would taste great to make this with hints of orange using fresh orange juice, zest and glaze.
Date published: 2012-01-16