For the cake:
3 1/4 cups cake flour
1/4 tsp baking soda
1/4 tsp salt
2 1/4 sticks unsalted butter
8 oz neufchatel cheese
3 cups granulated sugar
6 large eggs
1 tsp vanilla
2 tsp finely grated lime zest
3 tbsp fresh lime juice
For the glaze:
1/4 cup fresh lime juice
3/4 cup granulated sugar
Confectioner’s sugar for dusting
Directions:
Have all the ingredients at room temperature.
Position a rack in the lower third of an oven and preheat to 325F. Grease and flour a 10-cup Bundt pan.
Sift together into a large measuring cup or onto waxed paper the flour, baking soda and salt; set aside.
In the bowl of an electric mixer (preferably fitted with a flat beater, beat the butter and cheese on medium speed until creamy and smooth, about 30 seconds. Gradually add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Increase the speed to medium-high and add the eggs one at a time, beating well after each addition, then beat in the vanilla and lime juice.
Reduce the speed to low and add the flour mixture in three additions. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, fold in the lime zest.
Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center. Bake until cake is golden and a toothpick inserted into the center comes out clean, about 1 1/2 hours. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes.
Meanwhile, make the glaze: In a small bowl, whisk together the lime juice and granulated sugar until blended.
Set the rack over a plate larger than the cake to catch the drippings of glaze. Lift off the pan. Using a spoon, distribute the glaze over the cake. Let the cake cool completely. Just before serving, sift confectioner’s sugar over the cake.
This cake freezes very well. Simply defrost and dust with confectioner’s sugar just before serving.
Best served in thin slices. Serves 16 to 20.
Adapted from Flo Braker, Author, Sweet Miniatures (Chronicle Books, 2000)
