Rachael's Lime Pound Cake

Rachael's Lime Pound Cake

Cake:
3 1/4 cup cake four (sold in a box by regular flour)
1/4 tsp. baking soda
1/4 tsp. salt
18 TBS. butter (at room temp) that is right, 18
8 oz. cream cheese (at room temp)
3 cups sugar
6 eggs
1 tsp. vanilla
3 TBS. fresh lime juice (about 2 limes)
2 tsp. lime zest

Glaze:
1/4 cup lime juice
3/4 cup sugar

Raspberry Sauce:
12 oz. frozen raspberries
2 tsp. lemon juice
3 TBS. sugar

1. Preheat oven to 325 and position oven rack to lower one third of oven.
2. Thoroughly grease bundt pan
3. Mix dry ingredients in a medium bowl and set aside
4. In a large bowl cream butter and cream cheese until smooth
5. Gradually add sugar to butter mixture and mix until light and fluffy
6. Add eggs one at a time and beat on medium high between each egg.
7. Beat in vanilla and lime juice
8. In low speed add dry ingredients and mix.
9. Fold in zest
10. Spoon batter into greased pan, making sides about 1" higher than center.
11. Bake about 1 hour 10 minutes until golden brown and toothpick comes out clean.
12. Remove from oven and let cool on a rack for 10 minutes, then remove the cake from the pan.
13. Brush hot cake with glaze
14. To make raspberry sauce, combine ingredients in blender and blend. You can serve this cold or at room temperature on the side or drizzled over the cake.
Enjoy!