Rose Cake with Lime Glaze
Submitted by elsa on July 02, 2003 at 11:38 pm

Cake:
2 3/4 cups cake flour
1/4 tsp baking soda
1/4 tsp. salt
16 Tbs. unsalted butter
6 oz. cream cheese
2 1/2 cups granulated sugar
5 eggs
1 tsp vanilla extract
2 Tbs. fresh lime juice
2 tsp. finely grated lime zest

Glaze:
5 Tbs. confectioners' sugar, plus more as needed
1 Tbs. plus 1 tsp. fresh lime juice, plus more as needed

Have all ingredients at room temperature. Position a rack in the lower third of oven; preheat to 325 degrees. Thoroughly grease and flour rose cake pan.

Sift together the flour, baking soda and salt; set aside. Beat butter and cream cheese on medium speed until creamy and smooth, 30 - 40 seconds. Gradually add the sugar and beat until light and fluffy, about 5 minutes.

Increase speed to medium-high, and add eggs one at a time. Beat in vanilla and lime juice.

Reduce speed to low and add the flour mixture in three additions. Using a rubber spatula, stir in the lime zest. Spoon the batter into the prepared pan, making the sides about 1 inch higher than the center.

Bake until the cake is golden and a toothpick inserted into the center comes out clean, 65 - 70 minutes. Let cake cool upright in pan for 15 minutes. Invert pan onto a rack and lift off the pan.

To make lime glaze:
In a small bowl, stir together the confectioners' sugar and lime juice until smooth. Using a pastry brush, brush a thin coating of glaze over the warm cake. The glaze should be thin enough so that a transparent film covers the cake. Use more lime juice or sugar to thin or thicken glaze as needed.