You are here: Home » Recipes » Limed-Up Cream Cheese Pound Cake Limed-Up Cream Cheese Pound Cake Recipe by DeeDee2012 Yield 20 servings A delicate, citrus pound cake makes a great springtime dessert for any occasion. Jessica Merchant PrintEmail Ingredients Cake:1 1/2 cups (3 sticks) unsalted butter, at room temperature1 (8-ounce) block cream cheese, at room temperature3 cups granulated sugar6 large eggs, at room temperature3 cups all-purpose flour, sifted1/4 teaspoon salt1 1/2 teaspoons vanilla extract1/4 teaspoon almond extract Finely grated rind and juice of 1 limeGlaze:1/4 cup granulated sugar1/4 cup (1/2 stick) butter3 tablespoons lime juice1/4 cup powdered sugar, optional for garnish Instructions Cool cake completely before slicing. PPreheat oven to 325 degrees. Preheat oven to 325 degrees. PrPlllllPPPPPPPPPPPreheat oven to 325F. Grease a 12-cup Bundt pan. Dust pan with flour to prevent sticking. To prepare cake, in a large mixing bowl, cream butter, cream cheese and sugar together on low speed for about 10 minutes until light and fluffy. Beat in eggs alternately with flour, mixing well after each addition. Add salt, vanilla, almond extract, lime juice and peel. Mix until combined. Be careful to not overbeat. If you do it could dry the cake out. Pour batter into prepared pan. Bake 1 1/2 hours or until a toothpick or cake tester inserted in the center of the cake comes out clean. Let cool 10 minutes. Turn onto cake plate. While cake is still warm prick top with toothpicks and pour hot glaze over warm cake. To prepare glaze, combine granulated sugar, butter and lime juice in a sauce pan, bring to a boil; continue to boil 1 minute. Drizzle slowly over warm cake. Let cake cool completely before dusting with powdered sugar, if using.