Lime Pound Cake With Raspberry Sauce
From mrsfussypants 17 years ago
- 75 minutes to make
- Serves 12
This lime pound cake almost made me fall out of my chair the first time I ate it. I dreamt about it for weeks. I pined after it. I finally got the recipe from my friend Lisa, and now I pass it onto you. Warning: you will crave this weekly for the rest of your life. Read more Eat at your own risk See less
Ingredients
- Cake: shopping list
- 3 ¼ c. cake flour shopping list
- ¼ tsp. baking soda shopping list
- ¼ tsp. salt shopping list
- 18 T. unsalted butter shopping list
- 8 oz. cream cheese shopping list
- 3 c. sugar shopping list
- 6 eggs shopping list
- 1 tsp. vanilla shopping list
- 3 T. fresh lime juice shopping list
- 2 tsp. lime zest shopping list
- Glaze: shopping list
- ¼ c. fresh lime juice shopping list
- ¾ c. granulated sugar shopping list
- Raspberry sauce: shopping list
- 1 pint or 12 oz. frozen raspberries shopping list
- 2 tsp. fresh lemon juice shopping list
- 3 T. sugar shopping list
How to make it
- Cake: Have all ingredients at room temperature. Position rack on lower third of oven
- Preheat to 325. Thoroughly grease and flour a bundt pan.
- Sift together flour, soda, salt. Set aside.
- In electric mixer, with a flat beater, beat butter and cream cheese until creamy and smooth.
- Gradually add the sugar and continue beating, occasionally scraping down the sides of the bowl until light and fluffy (about 5 minutes).
- Beat in the vanilla and limejuice.
- Reduce the speed and fold in dry ingredients in three additions, blending each addition until just incorporated and stopping the mixer occasionally to scrape down sides of bowl.
- Using rubber spatula, fold in zest.
- Spoon batter into pan, making sides about one inch higher than the middle. Bake until golden, and tester comes out clean—about 1hr. 15 minutes. Let cool on wire rack in pan for about 10 minutes.
- Glaze:Whisk together juice and sugar.
- Generally brush surface of warm cake with glaze.
- Let cake cool completely before serving. Drizzle with raspberry sauce.
- Sauce:Puree in blender. If you don’t like seeds, press through a fine sieve.
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