Thursday, September 9, 2010

KEY LIME POUND CAKE

Note: Purchase key lime juice for this recipe if fresh key limes are not available.

Makes 12 servings
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes

For the cake
1 ½ cups cake flour
¼ teaspoon baking soda
1/8 teaspoon salt
½ cup unsalted butter, room temperature (1 stick)
4 ounces reduced fat cream cheese
1 ½ cups all natural sugar
3 eggs
1 teaspoon pure vanilla extract
¼ cup key lime juice
Zest of 1 medium lime (about 1 tablespoon)

For the glaze
½ cup confectioners’ sugar
1 tablespoon key lime juice

Preheat the oven to 325 degrees. Whisk together the flour, baking soda and salt in a small bowl.

Use an electric mixer to combine the butter and cream cheese. Add the sugar and beat until fluffy. Stir in the eggs, one at a time, followed by the vanilla, lime juice and lime zest. Stir in the flour mixture. Pour the batter into a bunt pan that has been coated with vegetable oil spray and dusted with additional flour. Bake until the cake springs back when touched, and a tester inserted into the center comes out clean, about 60 to 70 minutes. Transfer to a rack and cool for 10 minutes. Invert the pan and remove the cake to a wire rack. Place waxed paper underneath.

Stir together the confectioners’ sugar with the lime juice. If mixture is too thick, add a teaspoon of water to thin. Use a skewer to poke holes into the pound cake. Pour the glaze over the cake and allow it to seep into the cake. Cool to room temperature.

To serve, cut into slices and serve with fresh berries.

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