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LIMED-UP CREAM CHEESE POUND CAKE


3 cups all-purpose flour, sifted

1/4 teaspoon salt

1-1/2 cups unsalted butter (3 sticks) at room temperature

1 (8oz) block cream cheese at room temperature

3 cups sugar

6 eggs at room temperature

1-1/2 teaspoons vanilla extract

1/4 teaspoon almond extract

finely grated rind and juice of 1 lime



LIME GLAZE


1/4 cup butter (1/2 stick)

1/4 cup sugar

3 tablespoons lime juice

1/4 cup powdered sugar (optional) for garnish


Preheat oven to 325 degrees. Grease a 12-cup Bundt pan

In a large mixing bowl, beat butter, cream cheese and sugar together until light and fluffy.

Beat in eggs alternately with dry ingredients, mixing well after each addition; add vanilla, almond extract, lime juice and peel. Mix until combined.


Pour batter into prepared pan. Bake 1-1/2 hours or until a toothpick inserted in the center of the cake comes out clean. Let cool 10 minutes. Turn onto cake plate. While cake is still warm prick top with toothpick and pour hot glaze over warm cake.


To prepare glaze, combine sugar, butter and lime juice in a saucepan. Bring to a boil 1 minute. Drizzle slowly over warm cake. Let cake cool completely before slicing.



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