key lime-glazed cream cheese pound cake |
serves 12 servings; 1 large cake or 6 small loaves |
11/2 cups (3 sticks) butter, softened |
1 (8-ounce) package cream cheese, softened |
3 cups sugar |
6 large eggs |
3 cups cake flour, sifted twice |
pinch of salt |
1 teaspoon vanilla extract |
1 teaspoon almond extract |
preheat the oven to 325 degrees. grease and flour a 10-inch bundt pan. |
beat the butter and cream cheese with an electric mixer until well combined. add the sugar. mix for 7 minutes, until fluffy. add the eggs, one at a time, beating after each until blended. gradually add the flour, beating after each addition, until all is added and combined. add the salt, vanilla, and almond extract. mix again. |
pour into the prepared pan. hit the pan gently on the counter about five times to help settle the batter and remove any air pockets. bake for about 11/2 hours. the cake is done when it pulls away from the sides of the pan and a toothpick inserted comes out clean. |
to make in mini loaf pans, you can get 6 loaves from one recipe. pour a little over 1 cup of batter into each prepared pan. cook for about 1 hour if in the loaf pans. |
remove from the oven and let cool in the pan for about 15 minutes. invert the cake onto a wire rack and let cool completely before putting it on a cake plate or wrapping in aluminum foil for delivery. |
