Thursday, September 3, 2009

Cream Cheese Lime Poundcake

When someone mentions that they like something, do you sometimes find yourself thinking of them every time you see it? For instance, my BFFs think of me when they see peacock stuff. Mike mentioned ONCE that he likes key lime pie, so now every time I see a recipe that is even remotely related to key lime (yes, there's a difference between lime and key lime!), I find myself compelled to make it for him.

I'm a chocolate girl. He's a fruity guy.

Anyway, I stumbled upon this Williams-Sonoma recipe at the Food Librarian's blog. Well done, my dear. Well done. Thank you for the heads-up about the batter. It was HUGE, but probably some of the prettiest batter I've ever seen. I had to take a picture.

I stuck to the recipe this time, but next time? Next time I'm DEFINITELY adding some ground ginger.

For best results, all the ingredients for this Bundt® cake 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 granulated 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 granulated sugar
Confectioners' sugar for dusting


- Have all the ingredients at room temperature.
- Position a rack in the lower third of an oven and preheat to 325°F.
- Grease and flour a rose cake pan or a 10-cup Bundt® pan; tap out excess flour.
- To make the cake, over a sheet of waxed paper, sift together the flour, baking soda and salt; 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, about 30 seconds.
- Gradually add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
- Increase the speed to medium-high and add the eggs one at a time, beating well after each addition, then beat in the vanilla and lime juice.
- Reduce the speed to low and add the flour mixture in three additions.
- Beat each addition until just incorporated, 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, spreading the batter so the sides are 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 pan to a wire rack and let the cake cool upright in the pan for 15 minutes.
- Meanwhile, make the glaze: In a small bowl, whisk together the lime juice and granulated sugar until blended.Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan.
- Using a pastry brush, brush the warm cake with the glaze.
- Let the cake cool completely before serving.
- Dust with confectioners' sugar just before serving.
- Serves 16.

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


Kristi T. said...

Fran... your blog is hard to read when you are on Nutrisystem!

BEES'NETTA said...

That is beautiful!


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