posted in Dessert
- 2 sticks unsalted butter at room temperature
- 2 ¾ cups sugar
- 6 extra-large eggs at room temperature
- 3 cups all-purpose flour
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1 cup sour cream
- 5 tbsp. lime zest
- 8 ounces cream cheese
- 1 stick unsalted butter at room temperature
- 1 box powdered sugar, sifted
- 3 tbsp. lime zest
Grease tube pan and line with parchment paper in the bottom to protect cake.
Cream butter and sugar together; add eggs one at a time and blend well. Combine flour, baking powder and salt. Add one-third of the dry ingredients to butter mixture. Add one-half of the sour cream, mix and repeat until all dry ingredients and sour cream are blended. Add the lime zest and mix well. Pour batter into prepared pan and bake for 1 ¼ to 1 ½ hours. Allow to cool for 15 minutes, then carefully remove the cake from the pan and place it on cake rack to cool. Remove parchment paper.
For the frosting, mix all ingredients together and spread on cooled cake.