Ethan Calabrese
Pack the zesty flavor of key lime pie into this sweet loaf.
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Yields:
6
Prep Time:
0
hours
20
mins
Total Time:
1
hour
20
mins
For the Pound Cake
1 1/2
c.
c.
(3 sticks) butter, softened
1
(8-oz.) block cream cheese
For the Glaze
1/2
tsp.
tsp.
pure vanilla extract
- Preheat oven to 350 degrees F.
- Make the cake: In a large mixing bowl, combine butter and cream cheese until light and fluffy. Mix in sugar, then gradually add in eggs 1 to 2 at a time, beating on low until combined.
- Mix in lime juice, then flour. Fold in lime zest.
- Grease 4 mini loaf pans and pour in cake batter until each one is about 3/4 full. Bake until a toothpick inserted in the center comes out mostly clean, 43 to 45 minutes. (If you don’t have mini loaf pans, you can grease and fill a bundt pan and bake 70 to 73 minutes.) Let cool for 15 minutes.
- Make the glaze: Whisk together powdered sugar, lime juice, water and vanilla. (If the glaze is too thick, add extra water, about a teaspoon at a time.) Pour on top of cooled pound cake, then top with lime zest and serve.
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Source : Goodhousekeeping
