Cream Cheese Pound Cake With Lime Glaze
Cream cheese pound cake with a zesty lime glaze offers a rich, moist texture with bright citrus flavors, perfect for gatherings or a sophisticated dessert experience.
Ingredients
Instructions
- Have all ingredients at room temperature.
- Position rack in lower third of oven and preheat to 325°F.
- Grease and flour a fleur-de-lis (Bundt or other) cake pan.
- Over a sheet of waxed paper, sift together cake flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together unsalted butter and cream cheese until smooth.
- Gradually add sugar, beating well after each addition.
- Add eggs one at a time, beating thoroughly after each addition.
- Mix in vanilla extract.
- Stir in lime juice and lime zest until well combined.
- Gradually add the sifted flour mixture, mixing just until incorporated.
- Pour batter into prepared cake pan.
- Bake in preheated oven for approximately 75 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
- Prepare the lime glaze by mixing lime juice with powdered sugar (not listed in ingredients but typically used).
- Drizzle the lime glaze over the cooled cake before serving.
Tips & Substitutions
Ensure your ingredients are at room temperature for better mixing and texture. If you don’t have cake flour, you can make a substitute by using all-purpose flour and cornstarch. For a lower sugar option, consider reducing the sugar by 1 cup, but the cake may be less sweet. This Cream Cheese Pound Cake pairs beautifully with Hot Cranberry Apple Casserole.
Serving Suggestions
Serve slices of the cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs well with fresh fruit like berries or citrus for a refreshing contrast. For a delightful brunch option, consider offering it alongside Goody Bars or Hot Tomato Pan Bread.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. To reheat, let it thaw in the refrigerator overnight, then warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Cheese Pound Cake With Lime Glaze contains roughly 715 calories, with 12g protein, 117g carbohydrates, and 16g fat. It is an excellent source of iron (36% of the Daily Value) and protein (25% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1057mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cheese instead of cream cheese?
While cream cheese is key to the texture, you can experiment with mascarpone for a richer flavor. However, it may affect the cake's density, so use it cautiously in equal amounts.
What should I do if the cake isn't rising properly?
Ensure your baking powder and baking soda are fresh, as expired leavening agents can cause poor rising. Also, be careful not to overmix after adding the flour, as this can lead to a denser cake.
Can I make this cake ahead of time?
Absolutely! This pound cake actually tastes better the next day as the flavors meld. Bake it a day ahead and store it covered. Just add the glaze right before serving for freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).