Recipe

Key Lime Glazed Cream Cheese Pound Cake Recipe

Add Step-by-Step Photos	Dixiediner / All my dishes 5 months, 3 weeks ago . Prep:15m Cook:90m Servings:12	Dixiediner
	key lime pound cake

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Ingredients

Key Lime-Glazed Cream Cheese Pound Cake

Serves 12 servings; 1 large cake or 6 small loaves

1½ cups (3 sticks) butter, softened

1 (8-ounce) package cream cheese, softened

3 cups sugar

6 large eggs

3 cups cake flour, sifted twice

Pinch of salt

1 teaspoon vanilla extract

1 teaspoon almond extract

Preheat the oven to 325 degrees. Grease and flour a 10-inch Bundt pan.

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.

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.

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.

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.

Directions

Key Lime Glaze

½ box confectioner's sugar

Juice of key limes (or Meyer lemons)

In a bowl mix enough lime juice with the confectioner's sugar to make a thin glaze. It should look like skim milk when it comes off the fork, translucent.

While the cake is still warm, poke holes in the cake with a tooth pick or kebab skewer. Spoon glaze over cake, make sure to pour it into the holes frequently.

Allow cake to cool and the glaze to harden before wrapping it.

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