So the baking bug has been biting lately so here is one delicious pound cake I hope you will all enjoy. It's a Paula Deen recipe. If we are speaking honestly here, which I am, her recipes are pretty hard to mess up. They are basically quite simple but definitely good! Enjoy!
1 1/2 cups butter, softened
3 cups granulated sugar
2 tablespoons lime zest, divided
6 large eggs
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoons salt
1 cup sour cream
1 cup chopped pitted fresh cherries
1 1/2 cups confectioners' sugar
3 tablespoons fresh lime juice
Preheat oven to 325 degrees F. Spray 2 (9 x 5-inch) loaf pans with baking spray with flour.
In a large bowl, beat butter, granulated sugar and 1 tablespoon zest with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
In another large bowl, whisk together flour, baking powder and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Stir in sour cream and cherries. Divided batter between pans.
Bake until a wooden pick inserted in center comes out clean, 50 to 60 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire rackes.
In a small bowl, whisk together confectioners' sugar, lime juice and remaining 1 tablespoon zest. Drizzle glaze onto cooled cakes. Let stand until glaze is set, about 30 minutes. Store in an airtight container for up to 3 days.
Note: The cakes proved somewhat difficult to remove from pan so I just took a sharp thin knife and went around them a few times while in the pan. They released after that intact, thank goodness!! My cakes also took abut 65 minutes until they were done.
I also froze one of the cakes, unglazed, and will glaze that after I defrost it. So that is an idea if you don't need both cakes at once.
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