In these winter months when citrus fruits are at their best, I love to use them in cakes, muffins, tarts, salads and more. This recipe was adapted from the NY Times Key Lime Pound Cake by Kim Severson.
I used a gluten-free flour blend adapted from Dana at the minimalist baker: http://minimalistbaker.com/diy-gluten-free-flour-blend/.
Gluten-free Flour Blend
1 cup brown rice flour
1/2 cup almond flour
1/2 cup potato starch
1/4 cup white rice flour
1/4 cup tapioca flour
Blend together in a large bowl and store in a jar or zip lock bag
1 cup unsalted butter (I used cultured butter for an extra tang)
2 cups gluten-free flour (see above)
1 1/2 tsp. baking powder
1/4 tsp. xanthan gum
4 oz. soy cream cheese
1 1/4 cups cane sugar
4 eggs, room temperature and lightly beaten
2 tbs. lime zest
1 tbs. lime juice
3/4 cup confectioner’s sugar
2-3 tbs. lime juice
Method of Preparation:
1. Grease and flour (using rice flour) a 9×5 loaf pan. Preheat oven to 350 F.
2. In the bowl of a mixer, cream the butter and soy cream cheese on medium speed for 1 minute. Scrape down the sides of the bowl. Gradually add the sugar and beat on medium speed until light and fluffy, about 3 minutes. Add the beaten eggs, slowly and mix until incorporated. Scrape down the sides of the bowl with a spatula. Add the lime zest and mix for 30 seconds.
3. Add the dry ingredients alternately with the lime juice. Be sure to begin and end with the dry ingredients. Scrape the sides of the bowl and mix until thoroughly incorporated.
4. Pour batter into the pan being careful not to overfill. You want 3/4-inch of space between the batter and top of the pan.
5. Bake on the middle rack of the oven for 45-60 minutes. Check the cake after 20 minutes and if it’s browning too quickly, cover the top loosely with foil. When the cake is done, a toothpick inserted in the middle will come out clean.
6. Cool for 30 minutes and then turn the cake out onto a rack. Prepare the glaze by whisking the confectioner’s sugar and lime juice until you have thick glaze. Pour it over the warm cake. Garnish with some lime zest. 8-10 servings