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.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings -10 slices

Calories 420kcal

Author Imma

Ingredients

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

Mint-Lime Glaze

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

Pre-heat the oven to 160°C/325°F. Grease a 10 inch tube pan generously with cooking spray and set aside.
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.
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.
Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
Pour batter into a greased cake pan. Tap pans on work surface to eliminate any large air bubbles.
Bake at 325 until a tester inserted into the center comes out clean, 55–60minutes. Transfer to a wire rack.
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 .
Remove all the moisture from the leaves and discard it .stir the lime zest and sugar into the liquid until smooth .
Using a pastry brush the cake with mint-lime glaze.
Let cake cool for 10 minutes

Notes

Make sure that all ingredients should be at room temperature to enable the maximum amount of air to be beaten into the batter.
If you're using a dark-colored bundt pan, slightly reduce the oven temperature to about 300 F since dark colored bundt pans absorb more of the energy coming from the oven wall, making it hotter and easier to transmit heat.
This cake will keep well in a room temperature for about 3-4 days and about a week in the refrigerator.
You sure can use handheld mixer instead of stand mixer. No adjustments needed.
If you're not a fan of nutmeg, you can replace it with cinnamon.
I use a 10-inch tube pan for this recipe or you may use bundt pan, too.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition