This pound cake recipe is from Williams-Sonoma and works very well with the different Bundt cake pans available at Williams-Sonoma.
Have all the ingredients at room temperature.
Position a rack in the lower third of an oven and preheat to 325(F)-degrees. Thoroughly grease and flour a fleur-de-lis cake pan or a 10-cup bundt pan.
To make the cake, over a sheet of waxed paper, sift together the flour, baking soda and salt; repeat until blended and set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and cream cheese on medium speed until creamy and smooth, 30 to 40 seconds. Gradually add the sugar and continue beating, occasionally scraping down the sides of the bowl, until light and fluffy, and 5 minutes. Increase the speed to medium-high and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl. The beat in vanilla and lime juice. Reduce the speed to low and fold in the flour mixture in three additions, blending each addition until just incorporated and stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, fold in the lime zest. Spoon the batter into the prepared pan,making the sides about 1 inch higher than the center.
Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 1 1/2 hours. Transfer the cake to a wire rack and let cool upright in the pan for 10 minutes.
To make the glaze, in a small bowl, whisk together the lime juice and sugar until blended. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Generously brush the surface of the cake with the glaze. Let the cake cool completely before serving. Dust with confectioners' sugar just before serving.
For best results, all the ingredients for this Bundt cake should be at room temperature; and should feel cool to the touch. This can take about 2 hours for refrigerated ingredients. To hasten the process, soften the butter and cream cheese separately in the microwave at 10-second intervals, and place the eggs in a bowl of warm water.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (176g) | ||
Recipe Makes: 16 Servings | ||
|
||
Calories: 618 | ||
Calories from Fat: 128 (21%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 14.2g | 19 % | |
Saturated Fat 7.7g | 39 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 103.6mg | 32 % | |
Sodium 71.6mg | 2 % | |
Potassium 152.9mg | 4 % | |
Total Carbohydrate 110.9g | 33 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 109.2g | ||
Protein 11g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 618
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.