"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Key Lime Cream Cheese Pound Cake Recipe

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This recipe for Key Lime Cream Cheese Pound Cake, by , is from The Best of Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laurel Perry
Added: Thursday, August 2, 2007


3-1/4 c. cake flour
1/4 t. baking soda
1/4 t. salt
2 - 1/4 sticks butter (10 ounces)
8 oz. cream cheese
3 C sugar
6 large eggs
1 t. vanilla extract
3 T. key lime juice
2 t. finely grated lime peel
Confectioners sugar for garnish

Have all ingredients at room temperature. Position oven rack to lower third of oven and preheat to 325. Grease & flour Bundt or tube pan.
Sift dry ingredients and set aside.
Cream butter and cream cheese at medium speed.
Gradually add sugar, beating until light and fluffy, about 5 minutes, stopping and scraping bowl occasionally.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla and key lime juice.
Reduce speed; fold in dry ingredients in 3 additions, blending well after each addition just until smooth.
Fold in lime zest.
Spoon batter into prepared pan. Bake 60 - 90 minutes.
Cool cake upright in pan about 10 minutes before removing from pan.

Glaze: In a small bowl, whisk 1/4 c. key lime juice and 3/4 c. sugar, until well blended. Brush or spoon over cake. After glaze has set, about 10 minutes, lightly sprinkle with confectioners sugar

Number Of Servings:
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Personal Notes:
Personal Notes:
This recipe came from a friend who lives in Key West. It is awesome!




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