Cream Cheese Pound Cake
Cream Cheese Pound Cake – a tender, moist and rich cream cheese pound cake with a hint of nutmeg glazed with mint-lime for overall satisfaction. Tasty and easy cake that is a must-served on your table every now and then.
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2½ Sticks (282grams ) unsalted butter (room temperature)
- 1 8 ounces (230grams) cream cheese (room temperature)
- 2 1/2 cups (450grams) sugar ((Use 2 cups if desired))
- 6 large eggs
- 2 ½ cups (300grams) all-purpose flour
- 2 teaspoons (8 grams ) baking powder
- 1 teaspoon grated lime
- 2 teaspoons vanilla flavor
- ½ teaspoon nutmeg
- Nonstick cooking spray
- 6 tablespoons water
- 2 tablespoon fresh lime juice
- 2 tablespoon unsalted butter
- 1/4 lightly packed spearmint leaves
- 1 1/2 cup powdered sugar
- 2 teaspoon finely grated zest
Instructions
- 1
Pre-heat the oven to 160°C/325°F. Grease a 10 inch tube pan generously with cooking spray and set aside.
- 2
Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 5- 7 minutes, add cream cheese and mix for another minute.
- 3
Stir in the eggs, a little at a time, beating the mixture well between each addition. Sift in the flour and baking powder into the batter, and then add the grated lime, nutmeg, and vanilla.
- 4
Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
- 5
Pour batter into a greased cake pan. Tap pans on work surface to eliminate any large air bubbles.
- 6
Bake at 325 until a tester inserted into the center comes out clean, 55–60minutes. Transfer to a wire rack.
- 7
In a small pan combine water , lime juice, butter, mint leaves over low heat until the mixture bubbles around the edges. Remove from the heat and let it steep for 2 minutes .
- 8
Remove all the moisture from the leaves and discard it .stir the lime zest and sugar into the liquid until smooth .
- 9
Using a pastry brush the cake with mint-lime glaze.
- 10
Let cake cool for 10 minutes