How to make mini lime pound cakes

Preheat oven to 325°..and while its warming, get your mini loaf pans ready. Spray (well) with nonstick spray

Start with a block of cream cheese, 8 ounces in your mixing bowl

Next add two sticks and 2 TB of room temperature butter. That's 18 TB of butter

Beat until well incorporated

Next add your sugar, 3 cups of sugar. I beat this for about 5 minutes so that it's very light and airy

Next add 6 eggs, ONE at a time. Beat well after each egg

Once your eggs have been added, add 3 TB fresh lime juice and 2 tsp of vanilla

Now, fold in the dry ingredients: 3 1/4 cups of cake flour, 1/4 tsp salt and 1/4 tsp baking soda. Mix this by hand until it is pillowy and combined

I use the mixer to finish off. This is the best tasting better of any cake I make!!! It's beautiful too

Using a big scooper, I add about four scoops per loaf pan

Tap the bottoms gently on your counter to even out the batter

Bake for about 30 minutes. Be sure to check bc you don't want to over cook

They should be just barely brown. Then pull out of oven and allow to cool for about 10 minutes before you turn out

Place all loaves on their tops (down side up) because you will glaze them this way

Glaze: 3/4 cup sugar

Mix with 1/4 cup lime juice

Pour the glaze over each top and let sit until the glaze hardens

I slice mine to serve like so

The glaze gets so pretty and hardens perfectly. These freeze wonderfully. I freeze mine as whole, mini loaves

Enjoy!