Tuesday, June 18, 2024

ChezCindy: Lime Pound Cake with Key Lime Glaze


Pound cakes are comforting and welcome for any occasion.  Not considered as a fancy dessert, but maybe more of a snacking cake with afternoon tea.  Personally, I like to eat it for breakfast, as well as with a glass of a crisp white wine after dinner.  This tangy lime glazed pound cake is perfect for most any occasion.  

Key limes are not essential but do add a bit more sweetness than standard limes.  Either way, the cake and the glaze are not shy on the amount of lime in flavor.  The cake could also be made with other citrus, or a combination of, such as lemon, orange, and grapefruit.  

Lime Pound Cake with Key Lime Glaze  

For the Cake 
1 cup unsalted butter, room temperature, plus more for greasing the pan
2 cups all-purpose flour, plus more for the pan
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
4 ounces cream cheese, room temperature
1 1/2 cups granulated sugar
4 large eggs, room temperature
2 tablespoons lime zest
1 tablespoon lime juice

For the Glaze 
4 ounces cream cheese, room temperature
1/4 cup unsalted butter, room temperature
2 cups powdered sugar
1/4 cup Key lime juice
2 tablespoons lime zest

Preheat oven to 325 degrees.  Generously butter and flour a 9-by-5-inch loaf pan.  Set aside.

In a small bowl, add in the flour and baking powder, whisk together then set aside.

In the bowl of a stand mixer, or using a large bowl and a hand mixer, combine the butter, cream cheese, and salt mixing on medium speed.  Once blended, gradually add in the sugar, mixing for 5 minutes until light in color and fluffy.  Add in the eggs one at a time, mixing well before adding the next egg.  Mix in the lime zest.

Add in a third of the flour mixture, along with half of the lime juice, mixing until just combined.  Add in the next third of the flour mixture and remaining lime juice, mixing until just combined.  Add in the remaining flour mixture, mixing until just combined.  

Pour the batter into the prepared loaf pan, filling until 1-inch from the top.  You may have some batter left over but do not use it to fill the pan.  The cake may spill over if you use all of it.  Tap the pan on the counter to remove any air bubbles.  

Bake for 1 hour until the cake is set in the middle.  Check the cake after 30 minutes.  If it is browning too quickly on the top, tent with foil and continue baking loosely covered.  At 1 hour, check for doneness in the middle, baking additionally at 5-minutes intervals until fully set.  Remove from the oven, allowing to cool in the pan for 20 minutes.  Loosen the edges and turn out the cake onto a serving plate with raised edges to contain the glaze.  

Meanwhile, make the glaze.  In a glass or ceramic bowl, add in the cream cheese and butter, mixing until well blended and fluffy, about 2 minutes.  With the mixer on low speed, add the powdered sugar 1 cup at a time, mixing until fully incorporated.  Mix in the lime juice.  Place the bowl over a pan of hot water creating a double boiler stirring for about 1minute until the mixture loosens to form a glaze.  Alternatively, the bowl can be gently warmed in the microwave, heating and stirring at 20 second intervals until loose.  

Use a wooden skewer to poke holes in the now cooled cake.  Pour half of the lime glaze over the cake, letting it sit for 10 minutes.  Then pour the remaining glaze over the cake, and sprinkle with the lime zest.  

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