"Rose Cake"

Okay, so the way I make this cake has nothing to do with roses. My family just calls it that. It's a recipe that came with a rose shape bundt pan my mother got from Williams Sonoma. I just use a regular bundt pan. Not as pretty, but tastes just as good. The version on their website is for a larger cake. Here is what came with the pan and that I use.

Rose Cake (or Cream Cheese Pound Cake with Lime Glaze)

2 3/4 C flour
1/4 t baking soda
1/4 t salt
2 sticks butter
6 oz. cream cheese
2 1/2 C sugar
5 eggs
1 t. vanilla
2 T lime juice
2 t lime zest

For glaze:
5 T sugar
1 T plus 1 t lime juice (and more as needed)

Preheat oven to 325 degrees. Grease and flour bundt cake pan.

Sift together flour, soda, salt.

In electric mixer with flat beater, beat butter and cream cheese on medium until smooth (30-40 sec). Add sugar and beat until light and fluffy, approximately 5 min. Increase speed to medium-high and add eggs, beating well after each one. Beat in vanilla and lime juice. Reduce speed to low and add flour in 3 additions, beating each one until just incorporated. Stir in zest. Spoon into pan, making sides 1" higher than center.

Bake 65-70 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes.

Meanwhile, make the glaze: In a small bowl, whisk together the lime juice and granulated sugar until blended.

Invert the pan onto the wire rack and lift off the pan. Drizzle warm cake with the glaze.


This cake was a huge hit at a barbeque we went to this weekend. In fact, I heard the host refused to share the leftovers with the rest of his family! But seriously, how can you go wrong with a cake with two sticks of butter, cream cheese, and 5 eggs.