Ethan Calabrese
Pack the zesty flavor of key lime pie into this sweet loaf.
For the Pound Cake
- 1 1/2c. (3 sticks) butter, softened
- 1 (8-oz.) block cream cheese
- 3 c. sugar
- 5 large eggs
- 3 tbsp. lime juice
- 3 c. all-purpose flour
For the Glaze
- 1 c. powdered sugar
- 1 tsp. lime juice
- 2 tbsp. water
- 1/2 tsp. pure vanilla extract
Zest of 1 lime
Directions
- 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.
Yields: 6 Prep Time: 20 mins Total Time: 1 hr 20 mins