Lime Cream Cheese Pound Cake

As seems to be a constant thing, I have one item or two that need to be used fairly quickly before they expire. In this case it was the cream cheese. I spent a couple days debating between making some cream cheese cookies or a pound cake. In the end it was the limes sitting in the fridge that made the decision that it would be a Lime Cream Cheese Pound Cake. This cake was moist and not overly sweet, which is both uncommon for many pound cakes, and a nice change. No glass of milk required!

Enjoy!

Lime Cream Cheese Pound Cake

Yield: 1 standard size pound cake

Ingredients:

1 cup butter, softened
12 oz light cream cheese (1 1/2 blocks)
2 1/2 cups coconut sugar
4 tbsp chia seeds
6 eggs
3 cups all purpose flour
Zest and juice of 1 lime
2 tsp vanilla bean paste
1 tsp baking soda
1/4 tsp baking powder

Glaze:

6 oz light cream cheese (1/2 block)
3 tbsp agave
Juice of 1 lime (can add the zest if you wish to)

Preparation:

Preheat oven to 325 degrees F.

Cream together butter, cream cheese, and coconut sugar in a mixer with a paddle attachment. Add eggs 1 at a time and mix each egg in most of the way before adding the next. Add the vanilla, lime juice, and lime zest. Add dry ingredients, mix until just incorporated. Do not overmix!

Grease or butter and flour a pound cake pan and add batter. Bake for 60-65 minutes or until a toothpick comes out clean.

Allow the cake to cool in the pan for half an hour then tip the pan and remove the cake. Allow the cake to finish cooling completely before adding the glaze.

Glaze:

Cream the cream cheese until smooth (do not have a brain fart moment and do what I did and add everything at one time!) Once cream cheese is smooth add the agave and lime juice. Mix well and drizzle over the cake.