CREAM CHEESE POUND CAKE
with LEMON LIME GLAZE
8 ounces cream cheese, room temperature
1¼ cups salted butter, room temperature
3 cups granulated sugar
6 LARGE eggs, room temperature
2 teaspoons PURE vanilla extract
3 cups cake flour
¼ cup buttermilk room temperature
Powdered sugar, for dusting
- Preheat oven to 325°.
- Prepare a large bundt pan with butter and flour or Baker’s Joy spray.
- In a large bowl combine cream cheese and butter with a mixer for 3 minutes until smooth.
- Gradually add the sugar, mixing until light and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- Add the vanilla.
- Slowly add the cake flour, mixing until well combined.
- Add buttermilk and mix by hand JUST until incorporated. Use a rubber spatula to scrape the sides of the bowl to get every last bit.
- Pour batter into prepared bundt pan.
- Bake for an hour to an hour and 20 minutes. Start checking for done ness at 1 hour. The crust will be a dark golden brown around the edges and lighter in the center.
- Allow cake to cool to room temperature before glazing.
- Dust with confectioners’ sugar before serving.
GLAZES
- Simple Citrus Drizzle: Whisk 2 cups of powdered sugar with 2 tablespoons of mixed lemon/lime juice and 2 teaspoons of zest until smooth.
- Creamy 3-Ingredient Glaze: Whisk 1 ½ cups of sifted powdered sugar with 2 tablespoons of heavy cream and 2 tablespoons of fresh lime juice.
- 7-UP Glaze: Combine 3 cups of powdered sugar with 3-4 tablespoons of 7UP, 2 teaspoons of lemon extract, and 2 teaspoons of lime extract.
- Buttery Glaze: Melt 1 stick of unsalted butter with 2/3 cup granulated sugar, plus the zest and juice of 3 lemons and 1 lime for a thicker, warmer coating.
NOTES:
- If the glaze is too thick, add more citrus juice 1 teaspoon at a time; if too thin, add more powdered sugar.
- For the best results, allow baked goods to cool completely before drizzling, which prevents the glaze from soaking in or running off.
- Adding additional zest provides extra flavor and a slight texture.