Cream Cheese Pound Cake and Lime Curd

Brianna's Recipe

Cream Cheese Pound Cake

2 1/3 C. self rising cake flour
2 sticks unsalted butter ( 1 cup), softened
8 oz cream cheese
2 C. sugar
2 tsp. vanilla
6 large eggs

Directions:
1- Preheat oven to 350 degrees (If convection oven preheat at 325)
2- Butter and flour a 10 in bunt pan, knocking out excess.
3- Beat together butter and cream cheese in a large bowl until light and fluffy. Add sugar, flour, and vanilla and beat on low speed until just combines( mixture will appear dry and crumbly). Add eggs, 1 at a time, beat well after each addition (mixture will form a batter as eggs are added).
4- Pour batter into pan, smoothing the top. Bake in middle of oven until golden brown and tester comes out clean, about 50 min. cool cake in pan on a rack for 15 min, then invert onto a rack and cool completely.

Lime Curd

6 large egg yolks
3/4 C. sugar
1/2 C. fresh lime juice
3 Tbs. heavy cream
3/4 stick cold, unsalted butter, cut into pieces ( 6 tbs)
2 tsp. freshly grates lime zest

Directions:
1- In a heavy saucepan whisk together yolks, sugar, lime juice, cream, and butter. cook over moderately low heat, whisking constantly, 5-7 min or until mixture just reaches a boil (do not let it boil). Strain curd through a fine seieve into a bowl and stir in zest. Cool the curd, its surface covered in plastic wrap and then chill in fridge for at least 4 hours and up to 2 days.