Key Lime Cream Cheese Pound Cake |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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KEY LIME CREAM CHEESE POUND CAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Blake Estate in Dallas, Texas in 1988. Ingredients:
3-1/4 cups cake flour |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
2-1/4 sticks unsalted butter |
8 ounces cream cheese softened |
3 cups granulated sugar |
6 large eggs |
1 teaspoon pure vanilla extract |
3 tablespoons key lime juice |
2 teaspoons very finely grated lime zest |
confectioners' sugar for garnish |
glaze |
3/4 cup granulated sugar |
1/4 cup key lime juice |
Directions:
1. Have all ingredients at room temperature.
2. Position oven rack in lower third of oven and preheat to 325.
3. Grease and flour a tube pan.
4. Sift together flour, baking soda and salt then set aside.
5. With electric mixer fitted with flat beater beat butter and cream cheese at medium speed.
6. Add 3 cups sugar and beat until fluffy then stop mixer and scrape bowl occasionally.
7. Add eggs 1 at a time beating well after each addition then beat in vanilla and lime juice.
8. Reduce speed to low then fold in flour, baking soda and salt mixture in 3 additions.
9. Blend well after each addition just until smooth then stop mixer and scrape bowl.
10. Fold in lime zest then spoon batter into prepared pan making sides higher than in center.
11. Bake for 1-1/2 hours then cool upright in pan on rack for 10 minutes.
12. Invert cake onto cooling rack with waxed or parchment paper placed underneath rack.
13. Glaze cake on serving plate and dust with powdered sugar.
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