Cherry Vanilla Lime Pound Cake

5 Mar

I made this cake for National Pound Cake Day yesterday. At first, it was going to be a simple vanilla lime cake. But then I was inspired by my hubby’s favorite cherry vanilla limeade drink and decided to give it some extra pizzaz! This flavors combined in this buttery dessert are absolutely delicious – the smooth vanilla bean blends beautifully with the tart lime and sweet cherry. Plus the glaze gives it some extra color and even more of a tasty cherry punch. Enjoy!

Cherry Vanilla Lime Pound Cake

Ingredients:
For the cake:
3 whole eggs
3 Tbsp milk
1 Tbsp vanilla extract
1 whole vanilla bean (contents of)
1 1/2 Tbsp lime zest
1/4 cup fresh lime juice
15 maraschino cherries, chopped
1 1/2 cups all-purpose flour
3/4 cups sugar
1 tsp baking powder
1/4 tsp salt
1 1/2 sticks unsalted butter, softened

For the glaze:
1/4 cup fresh lime juice
1/2 tsp vanilla extract
1 Tbsp maraschino cherry juice
1 Tbsp milk or heavy cream
1 1/2 cup powdered sugar

Yield: 1 cake

Directions:
Preheat oven to 350 degrees F. Combine the eggs, milk, vanilla extract, vanilla beans, lime zest, and lime juice in a small bowl and whisk together.

In a mixing bowl, combine flour, sugar, baking powder, and salt and mix until combined. Add the butter and mix together until batter starts to come together. Add half of the egg mixture and mix on medium for 30 seconds. Add the remaining egg mixture in two parts, scraping down the sides of the bowl and mixing on medium speed for about 30-45 seconds each. Add the chopped cherries and gently fold them into the batter.

Spray a loaf pan with baking spray. Pour the batter in the loaf pan and bake for 50 – 55 minutes, or until a toothpick comes out clean. If the cake starts getting too brown on top, lightly tent it with foil. Let the cake cool completely before glazing.

For the glaze:
Whisk all of the ingredients together to form a glaze. Add more liquid or sugar until you get to the desired consistency. Pour over cooled pound cake. Slice and enjoy!

Source: Adapted from How Sweet Eats

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