19 PAULA DEEN’S BEST CAKES & PIES
1½ cups butter, softened
3 cups granulated sugar
2 tablespoons lime zest, divided
6 large eggs
3½ cups all-purpose fl our
1 teaspoon baking powder
½ teaspoon salt
1 cup sour cream
1 cup chopped pitted fresh cherries
1½ cups confectioners’ sugar
3 tablespoons fresh lime juice- Preheat oven to 325°. Spray 2 (9x5-
inch) loaf pans with baking spray with
fl our. - In a large bowl, beat butter, granulated
sugar, and 1 tablespoon zest with a
mixer at medium speed until fl uff y, 3 to
4 minutes, stopping to scrape sides of
bowl. Add eggs, one at a time, beating
well after each addition.
3. In another large bowl, whisk together
fl our, baking powder, and salt. With
mixer on low speed, gradually add
fl our mixture to butter mixture, beating
until combined. Stir in sour cream
and cherries. Divide batter between
prepared pans.
4. Bake until a wooden pick inserted in
center comes out clean, 50 minutes to
1 hour. Let cool in pans for 10 minutes.
Remove from pans, and let cool
completely on wire racks.
5. In a small bowl, whisk together
confectioners’ sugar, lime juice, and
remaining 1 tablespoon zest; drizzle
onto cooled cakes. Let stand until glaze
is set, about 30 minutes. Store in an
airtight container for up to 3 days.
Glazed Cherry Lime
Pound Cakes
Makes 2 (9x5-inch) loaves- Bakinğ TiǙ -
Lemon or orange can be used
in place of lime for a fun fl avor swap.