She explained that the family served this cake at weddings and other celebratory occasions. I was touched that she gave me the recipe, and intrigued when I noticed that the cake contained cream cheese. I’ve baked similar cakes with sour cream, buttermilk, heavy cream and combos of each, but never with cream cheese. I’ve been a little citrus-cake crazy this year, but I couldn’t resist giving this recipe a try. I’m so glad that I did.
Meadowlark Lime Pound Cake is the perfect blend of bright citrus and buttery richness, and it’s indescribably moist — creamy almost. In addition to wonderful texture, the cream cheese gives the cake a subtle tangy flavor, too. That one ingredient lifted the confection to lofty heights.
Friends on Facebook soon weighed in, asking if I could share the recipe. I’m delighted to report that I received the all-clear signal a few days ago. A couple of quick notes first:
In order to maximize the bright lime flavor, I doubled the amount of zest and rubbed the zest into the sugar before mixing it with the butter.
I did not sift the dry ingredients; I whisked them together in a medium-sized bowl. If you’re an inveterate sifter, go right ahead.
Rather than use a loaf pan, I baked my cake in an 8-inch round pan — and I set the oven at 350 degrees, not 325 as the recipe called for. I also baked my cake in the middle of the oven, not the lower third. If you follow my lead, the cake will bake considerably faster than in a loaf pan. So, begin checking for doneness at 30 minutes. The top will have patches of golden brown, but the cake will not be uniformly golden when it’s done.
The traditional winter citrus season may be coming to a close, but you’ll find limes all year-round and — trust me on this — plenty of reasons to bake this sublime cake. Enjoy!
|Meadowlark Lime Pound Cake||
- 1 1/2 cups plus 2 Tbs cake flour
- 1/8 tsp baking soda
- 1/8 tsp salt
- 9 Tbs unsalted butter
- 4 oz cream cheese
- 1 3/4 cups sugar
- 3 eggs
- 1 tsp vanilla extract
- 5 Tbs fresh lime juice
- Finely grated zest of 1 lime (I used 2)
- Have ingredients at room temperature. Position rack in lower third of the oven; preheat to 325 degrees. Grease and flour a bread pan. Over a sheet of waxed paper, sift together the flour, baking soda and salt; set aside.
- In the bowl of an electric mixer fitted with the flat beater, beat butter and cream cheese on medium until creamy, about 30 seconds.
- Gradually add 1 1/2 cups sugar; beat until light and fluffy about 5 minutes. Increase speed to medium high and add eggs one at time, beating well after each addition. Beat in vanilla and 2 Tbs lime juice.
- Reduce speed to low; add flour mixture in 3 additions, beating each addition until just incorporated. Fold in lime zest.
- Spoon batter into prepared pan. Bake until a toothpick inserted into the center comes out clean, 70-75 minutes. Transfer to a wire rack; let cool for 15 minutes.
- In a small saucepan over medium heat, whisk 3 Tbs lime juice and 1/4 cup sugar until sugar is dissolved. Set rack over waxed paper; turn cake onto rack. Brush warm cake with glaze. Let cool completely.