Recipes for the Web

Barrington Software Incorporated

Cream Cheese Pound Cake with Lime Glaze

For best results, all the ingredients 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.

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 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 sugar

Have all the ingredients at room temperature.

Position a rack in the lower third of an oven and preheat to 325°F. Thoroughly grease and flour a

fleur-de-lis cake pan or a 10-cup Bundt pan.

To make the cake, over a sheet of waxed paper, sift together the flour, baking soda and salt;

repeat until blended and 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, 30 to 40 seconds. Gradually add the sugar and continue

beating, occasionally scraping down the sides of the bowl, until light and fluffy, about 5 minutes.

Increase the speed to medium-high and add the eggs one at a time, beating well after each

addition and scraping down the sides of the bowl. Then beat in the vanilla and lime juice. Reduce

the speed to low and fold in the flour mixture in three additions, blending each addition until just

incorporated and 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, making the sides

about 1 inch 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 cake to a wire rack and cool upright in the pan for 10 minutes.

To make the glaze, in a small bowl, whisk together the lime juice and sugar until blended. Set the

rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Generously

brush the surface of the cake with the glaze. Let the cake cool completely before serving. Dust

with confectioners' sugar to serve. Serves 20.

Flo Braker, Author, Sweet Miniatures (Chronicle Books, 2000).

Williams-Sonoma

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