Limed Up Cream Cheese Pound Cake Dee Dees Recipes

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7-UP CREAM CHEESE POUND CAKE RECIPE - (3.7/5)



7-Up Cream Cheese Pound Cake Recipe - (3.7/5) image

Provided by á-10232

Number Of Ingredients 11

3 cups sugar
1 1/4 cups (2 1/2 sticks) margarine or butter, softened
1 package (8 ounce) cream cheese, softened
2 teaspoons vanilla
1 teaspoon lemon extract
1 teaspoon almond extract
3/4 cup 7-Up
1/8 teaspoon salt
6 eggs
3 cups cake flour
Powdered sugar

Steps:

  • Heat oven to 325 degrees. Grease and flour (or Pam) tube pan, 10x4 inches. Beat sugar, margarine and cream cheese in large bowl on medium speed until fluffy. Beat in vanilla, lemon extract, almond extract,7-up and salt. Beat in eggs one at a time. Add cake flour, beat until smooth. Spread butter in pan. Bake about 1 hour 30 minutes, remove from pan and cool completely on wire rack.

LIMED-UP CREAM CHEESE POUND CAKE - DEE DEE'S



Limed-Up Cream Cheese Pound Cake - Dee Dee's image

A co-worker shared this recipe with me several years ago. One of her friends had made it for her on her birthday. She raved about this cake until she attempted to bake it herself. She said it rose and rose and spilled over in the her oven. She didn't know what went wrong. My guess was that she used self-rising flour instead of...

Provided by Diane Atherton

Categories     Cakes

Time 1h45m

Number Of Ingredients 16

POUND CAKE INGREDIENTS
3 c all-purpose flour, sifted
1/4 tsp salt
1 1/2 c unsalted butter, room temperature
1 (8-oz) block of cream cheese, room temperature
3 c sugar
6 large eggs, room temperature
1 1/2 tsp clear vanilla
1/4 tsp almond extract
juice of 1 lime
lime peel, grated
GLAZE
1/4 c butter
1/4 c sugar
3 Tbsp lime juice
powdered sugar, optional for garnish

Steps:

  • 1. Preheat oven to 325 degrees.
  • 2. Sift flour and salt together; set aside.
  • 3. In a large mixing bowl, cream butter, cream cheese and sugar together on low speed for about 10 minutes until light and fluffy.
  • 4. Beat in eggs alternately with dry ingredients, mixing well after each addition; add vanilla, almond extract, lime juice and peel. Mix until combined. NOTE: Be careful to not over beat the eggs. If you do it could dry the cake out.
  • 5. Pour the batter into a prepared 12-cup bundt pan. NOTE: you may want to dust with flour to prevent sticking. Bake for 1 1/2 hours or until a toothpick or cake tester inserted in the center of the cake comes out clean. Allow to cool for 10 minutes. Turn onto cake plate. While cake is still warm prick top with toothpicks and pour hot glaze over warm cake.
  • 6. GLAZE: Combine sugar, butter and lime juice in a sauce pan, bring to a boil; continue to boil for 1 minute. Drizzle slowly over warm cake.
  • 7. Cool cake completely before slicing.

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