Cream Cheese Pound Cake with Lime Glaze

For best results, all the ingredients for this Bundt(R) cake should be at room temperature (about 70deg.F); none should feel cool to the touch. This can take about 2 hours for refrigerated ingredients. To hasten the process, soften the butter and cream cheese separately in the microwave at 10-second intervals, and place the eggs in a bowl of warm water.
Average Customer Rating:
4.5 out of 5
4.5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Cream Cheese Pound Cake with Lime Glaze
Review 1 for Cream Cheese Pound Cake with Lime Glaze
4 out of 5
4 out of 5
Coquus
May 10, 2013
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+3points
3of 3found this review helpful.
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Reduce flour by 1/4 cup
May 10, 2013
I've made this many times, and have changed the flour to 3 cups (vs. 3-1/4) to make a slightly more moist cake. It still has a pound cake texture, but isn't quite so dry.
I love this recipe--well worth making over and over again!
Pros: Quick, Easy, Kid-Friendly, Appearance, Adaptable, Impressive, Will Make Again
Review 2 for Cream Cheese Pound Cake with Lime Glaze
5 out of 5
5 out of 5
WS2006
,livermore
,ca
January 16, 2012
Ability level:Intermediate
Cooks for:1 to 2 people
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Family loved it!
January 16, 2012
This pound cake came out great! I loved the texture and the glaze! I am looking forward to making this again, I think it would taste great to make this with hints of orange using fresh orange juice, zest and glaze.
Pros: Easy, Adaptable, Will Make Again
Cons: Unhealthy