Sunday October 13, 2013

Happy Sunday!

Yesterday while it was raining and I was wishing to be in the garden planting, I made a lime pound cake.  It is a fabulous recipe!  I got it  years ago out of a Williams-Sonoma catalog that came in the mail.  I am planning on sharing some with a family from church who's daughter had surgery this past week.

 

 

Isn't the cake beautiful! 

It tastes even better than it looks.

 

I cut a slice while the cake was still warm and

shared it with my husband.

 

Cream Cheese Pound Cake with Lime Glaze

3 ¼ cups all purpose flour

¼ tsp. baking soda

¼ tsp. salt

18 Tbs. (2 ½ sticks unsalted butter)

8 oz. cream cheese

3 ¾ cups sugar (divided)

6 eggs

1 tsp vanilla extract

3 Tbs. Plus ¼ cup fresh lime juice

2 tsp. finely grated lime zest

 

Have all ingredients at room temperature.  Preheat oven 325°.  Grease and flour cake pan.  Sift flour, baking soda, salt and set aside.  Using an electric mixer, beat butter and cream cheese at medium speed until creamy and smooth.  Add 3 cups sugar and beat until light and fluffy, stop mixer and scrap down sides occasionally.  Add eggs, 1 at a time, beating well after each addition.  Beat in vanilla and 3 Tbs. lime juice.  Reduce speed to low.  Fold in flour mixture in 3 additions, blending each addition just until smooth; stop mixer and scrap bowl occasionally.  Fold in lime zest.  Spoon batter into prepared pan, making sides higher than center.  Bake until cake is golden and a toothpick inserted into center comes out clean, about 1 ½ hour.  Cool upright in pan on rack for 10 minutes.  In a small bowl, whisk ¼ cup lime juice and ¾ cup sugar until blended.  Set rack over a sheet of waxed paper; invert cake onto rack.  Generously brush cake with glaze.

 

This cake is super delicious!

 

Halloween Decorations

 

 

I love these Halloween gourds!

 

I hope that your Sunday is shared with those you love!

~ Joeby