Cream Cheese Pound Cake with Lime Glaze

Yield: 20 servings

Ingredients

Cake

Glaze

Have all ingredients at room temperature.
Position a rack in the lower third of an oven and heat to 325 degrees F. Thoroughly grease and flour* a 10 cup Bundt pan.

Cake

Over a sheet of wax 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.
Beat in the vanilla extract 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 wooden pick 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.

Glaze

In a small bowl, whisk together the lime juice and sugar until blended.
Set the rack over a sheet of wax 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.

* For best results, use our Pan Release!