This lime-fresh cream cheese pound cake is perfect for breakfast, brunch, or dessert! If you use a special technique learned from the Great British Baking Show, the glaze will penetrate the cake and make it especially tender all the way through. Modified from Relish Magazine.
Course: Breakfast, Dessert, Snack
Keyword: bundt cake, cake, citrus, cream cheese
Author: Beth Cato
Ingredients
Cake:
1 1/2cupsunsalted butter3 sticks, room temperature
8ouncescream cheese1 box, room temperature
3cupswhite sugar
6large eggsroom temperature
3cupsall-purpose flour
1/4teaspoonsalt
1 1/2teaspoonsvanilla extract
1/4teaspoonalmond extract
2limeszested and juiced
Glaze:
1/4cupwhite sugar
1/4cupunsalted butter1/2 stick
3Tablespoonslime juice
1/4cupconfectioners' sugaroptional for garnish
Instructions
Preheat oven to 325F. Thoroughly grease and flour a 12-cup bundt pan.
In a large mixing bowl, cream together the butter, cream cheese and sugar until light and fluffy.
Beat in eggs alternately with flour, mixing well after each addition. Add salt, vanilla extract, almond extract, and the zest and juice of both limes. Mix until combined, taking care not to overbeat. That could dry out the cake.
Pour batter into prepared pan. Bake for 1 1/2 hours, or until a tester inserted in the center of the cake comes out clean. Let cool 10 minutes and then plop it onto a rack to cool some more. Don't wash the pan yet!
While the cake is still warm, use skewers or chopsticks to poke holes all over the top.
Mix the glaze ingredients (sugar, butter, lime juice) in a small saucepan. Bring to a boil for about one minute, then remove from heat.
Set the cake back inside the pan; poke more holes in the base of the cake. Slowly pour or ladle glaze over the holes. Let that soak in. Use over half the glaze, then carefully tip the cake onto a cake plate. Slowly drizzle the rest of the glaze into the holes.
Let the cake cool completely. Add dusting of powdered sugar before serving