Ingredients
- \1 1/2 Sticks(282 grams ) unsalted butterroom temperature
- 18 ounce s(230 grams) cream cheeseroom temperature
- 2 1/2 cup s(450 grams) sugar(Use 2 cup sif desired)
- 6 large eggs
- \1 1/2 cup s(300 grams) all-purpose flour
- 2 teaspoon s(8 grams ) baking powder
- 1 teaspoon grated lime
- 2 teaspoon svanilla flavor
- 1/2 teaspoon nutmeg
- Nonstick cooking spray
- 6 tablespoon swater
- 2 tablespoon fresh lime juice
- 2 tablespoon unsalted butter
- 1/4 lightly packed spearmint leaves
- 1 1/2 cup powdered sugar
- 2 teaspoon finely grated zest
Instructions
- Pre heat the oven to 160°C/325°F. Grease a 10 inch tube pan generously with cooking spray and set aside.
- Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 5 7 minutes, add cream cheese and mix for another minute.
- Stir in the eggs, a little at a time, beating the mixture well between each addition. Sift in the flour and baking powder into the batter, and then add the grated lime, nutmeg, and vanilla.
- Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
- Pour batter into a greased cake pan. Tap pans on work surface to eliminate any large air bubbles.
- Bake at 325 until a tester inserted into the center comes out clean, 55 60minutes. Transfer to a wire rack.
- In a small pan combine water , lime juice, butter, mint leaves over low heat until the mixture bubbles around the edges. Remove from the heat and let it steep for 2 minutes .
- Remove all the moisture from the leaves and discard it .stir the lime zest and sugar into the liquid until smooth .
- Using a pastry brush the cake with mint lime glaze.
- Let cake cool for 10 minutes
