Blueberry Lime Pound Cake
Apr 5, 2013 18:12:29 GMT -5
Post by PurplePuppy on Apr 5, 2013 18:12:29 GMT -5
Blueberry Lime Pound Cake
from Fine Cooking
Cake
2 1/3 cups (10 1/2 oz) all-purpose flour
1 1/2 teaspoons baking power
1/4 teaspoon plus 1/8 teaspoon salt
1 3/4 cups sugar
2 teaspoons lime zest (2 limes)
1 cup (2 sticks) unsalted butter, at room temperature
6 oz cream cheese, at room temperature
4 large eggs plus 1 large egg yolk, at room temperature
2 1/2 cups (about 13 oz) room-temperature blueberries
Glaze
1 cup (4 oz) confectioners’ sugar*
2 tablespoons lime juice
Preheat oven to 350 F. Spray a 12-cup bundt pan with cooking spray with flour.
Whisk the flour, baking powder and salt together in a medium bowl. In a separate bowl, combine the sugar and lime zest. Rub the zest into the sugar with your fingertips until fragrant.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until smooth. Add the sugar/zest mixture and beat on medium speed until light and fluffy, about 2 minutes.
With the mixer on low speed, add the eggs, one at a time, beating well after each addition. Mix in the egg yolk. With the mixer on low speed, gradually add the flour mixture until incorporated. Scrape down the sides of the bowl then beat the batter on medium speed for about 20 seconds, or until smooth and light. Use a rubber spatula to fold in the blueberries.
Pour the batter into the prepared pan and spread evenly with a rubber spatula. Tap the pan against the counter to eliminate air pockets. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 10 minutes then turn the cake out and set on the rack to cool completely.
To make the glaze: Place the confectioners' sugar in a small bowl and whisk in the lime juice, a few teaspoons at a time, until you have a thick, but pourable consistency for the glaze. Drizzle over the cake; let the glaze set before serving.
*Admin edit: I've made these as mini bundts several dozen times (everyone loves them!), and I find that 1 cup of confectioner's sugar isn't nearly enough to glaze them all; three cups is more like it. Since the lime juice "melts" the sugar, I'd suggest the same for a large cake.
from Fine Cooking
Cake
2 1/3 cups (10 1/2 oz) all-purpose flour
1 1/2 teaspoons baking power
1/4 teaspoon plus 1/8 teaspoon salt
1 3/4 cups sugar
2 teaspoons lime zest (2 limes)
1 cup (2 sticks) unsalted butter, at room temperature
6 oz cream cheese, at room temperature
4 large eggs plus 1 large egg yolk, at room temperature
2 1/2 cups (about 13 oz) room-temperature blueberries
Glaze
1 cup (4 oz) confectioners’ sugar*
2 tablespoons lime juice
Preheat oven to 350 F. Spray a 12-cup bundt pan with cooking spray with flour.
Whisk the flour, baking powder and salt together in a medium bowl. In a separate bowl, combine the sugar and lime zest. Rub the zest into the sugar with your fingertips until fragrant.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until smooth. Add the sugar/zest mixture and beat on medium speed until light and fluffy, about 2 minutes.
With the mixer on low speed, add the eggs, one at a time, beating well after each addition. Mix in the egg yolk. With the mixer on low speed, gradually add the flour mixture until incorporated. Scrape down the sides of the bowl then beat the batter on medium speed for about 20 seconds, or until smooth and light. Use a rubber spatula to fold in the blueberries.
Pour the batter into the prepared pan and spread evenly with a rubber spatula. Tap the pan against the counter to eliminate air pockets. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 10 minutes then turn the cake out and set on the rack to cool completely.
To make the glaze: Place the confectioners' sugar in a small bowl and whisk in the lime juice, a few teaspoons at a time, until you have a thick, but pourable consistency for the glaze. Drizzle over the cake; let the glaze set before serving.
*Admin edit: I've made these as mini bundts several dozen times (everyone loves them!), and I find that 1 cup of confectioner's sugar isn't nearly enough to glaze them all; three cups is more like it. Since the lime juice "melts" the sugar, I'd suggest the same for a large cake.