Key Lime Glazed Cream Cheese Pound Cake Recipe

Ingredients

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• key lime-Glazed cream cheese Pound cake shopping list
• Serves 12 servings; 1 large cake or 6 small loaves shopping list
• 1½ cups (3 sticks) butter, softened shopping list
• 1 (8-ounce) package cream cheese, softened shopping list
• 3 cups sugar shopping list
• 6 large eggs shopping list
• 3 cups cake flour, sifted twice shopping list
• Pinch of salt shopping list
• 1 teaspoon vanilla extract shopping list
• 1 teaspoon almond extract shopping list
• Preheat the oven to 325 degrees. Grease and flour a 10-inch Bundt pan. shopping list
• Beat the butter and cream cheese with an electric mixer until well combined. Add the sugar. Mix for 7 minutes, until fluffy. Add the eggs, one at a time, beating after each until blended. Gradually add the flour, beating after each addition, until all is added and combined. Add the salt, vanilla, and almond extract. Mix again. shopping list
• Pour into the prepared pan. Hit the pan gently on the counter about five times to help settle the batter and remove any air pockets. Bake for about 1½ hours. The cake is done when it pulls away from the sides of the pan and a toothpick inserted comes out clean. shopping list
• To make in mini loaf pans, you can get 6 loaves from one recipe. Pour a little over 1 cup of batter into each prepared pan. Cook for about 1 hour if in the loaf pans. shopping list
• Remove from the oven and let cool in the pan for about 15 minutes. Invert the cake onto a wire rack and let cool completely before putting it on a cake plate or wrapping in aluminum foil for delivery. shopping list