Description
A fresh twist on pound cake takes this classic recipe's decadence to a new level.
Ingredients
Units
Scale
- 8 limes, enough to get almost 1 cup of juice from
- 6 Tbsp lime zest, divided
- 1 8-ounce package cream cheese, room temperature
- 1 cup unsalted butter, room temperature
- 3 cups granulated sugar
- 1 teaspoon salt
- 6 large eggs, room temperature
- 3 cups all purpose flour, sifted
- 3 cups powdered sugar, sifted
- Prepare your bundt pan by liberally buttering, then dusting with powdered sugar.
Instructions
- In a small saucepan, gently simmer 3/4 cup of lime juice until it has reduce to 1/4 cup of liquid. This will take at least 15 minutes. You can do this ahead — it is preferable if the reduction has cooled a bit before adding it to the recipe.
- With clean hands, rub 3 tablespoons of zest together with 1/2 cup of your granulated sugar. This is to release the oils and enhance flavor.
- With a mixer, beat the cream cheese until smooth. Add butter, and again mix until smooth — scraping down the sides of the bowl as needed. Add sugar, including the sugar with lime zest, salt, and beat for 10 minutes — until mixture is light and fluffy. Add eggs, one at a time, scraping down the sides of the bowl. Add lime reduction and mix to combine. Add the flour and gently mix until just combined — do not overmix.
- Pour the batter into your prepared bundt pan, and place the pan in a cold oven. Bake at the specified temperatures for the following times:
- 200 F for 20 minutes,
250 F for 20 minutes,
275 F for 10 minutes,
300 F for 60 minutes, or until a cake tester comes out clean. - Cool the cake in the pan for 30 minutes before inverting onto a cooling rack. Allow to cool completely before glazing with a mixture of the powdered sugar, remaining 3 tablespoons of lime zest, and about 1 tablespoon of lime juice. Adjust portions of powdered sugar and lime juice for your desired consistency - I went with a super thick (almost a paste) glaze, so it wouldn't run off everywhere.
- Slice, and enjoy!