Cream Cheese Pound Cake

This cake is truly delicious. Melts in your mouth & is very adaptable. I first read the recipe at Simply Anne's. Had to try it--with a few changes. The original recipe used dried mango & real eggs.

Recipe

8 T butter, room temp

6 oz. cream cheese, room temp

1/2 t salt

1 C sugar

2 t baking powder

2 C cake flour

1 C egg substitute

2 t lemon zest

2 oz. chopped dried apricots

2 T lime juice

Glaze--

5 t lime juice

1 C powdered sugar-sifted

Preheat oven to 350 F

Directions--

Combine flour, salt, baking powder, sugar & zest. In a separate bowl, beat cream cheese & butter until soft & fluffy. Add egg sub 1/4 @ a time, beating after each addition. Add lime juice & mix. Add flour until just combined & fold in dried apricots. Pour batter into a greased 9x5 loaf pan & bake for about 50-60 minutes depending on your oven. Toothpick should come out clean when baked through. Introduce lime juice to sifted powdered sugar & use only the amount that makes the glaze the consistency you desire. Make holes in cake w/toothpick & pour glaze over top.

Note--am already planning different versions of this cake--using all lemon, all lime, w/ cranberries or blueberries or even mini chocolate chips &/or pecans. It is a truly moist & delicious cake that would make a great back drop for fresh strawberries & whipped cream.