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Our Key Lime Pound Cake somehow manages to be both substantial and airy—it's a textural dream. It's also infused with the zesty zing of fresh Key limes. That's thanks to both Key lime zest and Key lime juice, a dynamic, flavorful duo that really shines in this recipe.
Alright, don’t linger, let’s task this key lime pound cake formula with 16 elements which are undoubtedly easy to obtain, and we have to process them at the very least through 6 measures. You should invest a while on this, so the resulting food could be perfect.
Ingredients requirements - Key Lime Pound Cake:
- You need of batter
- Provide 1 cup butter
- You need 1/2 cup of shortening - I used 1 cup
- You need 3 cup of sugar
- Make ready 6 large eggs
- Need 3 cup all-purpose flour
- You need 1/2 tsp - baking powder
- Take pinch of salt
- Need 1 cup for milk
- Get 1 tsp of vanilla extract
- Require 1 tsp - lime zest
- Take 1/4 cup lime juice
- Take - glaze
- Get 1 cup of powdered sugar
- Prepare 2 tbsp of lime juice
- Make ready 1/2 tsp of vanilla extract
This cake is made with real limes. Dress up traditional pound cake with a little lime zest and a homemade Key lime glaze for a deliciously tropical dessert. I was so looing forward to taking this Key Lime Pound Cake to our family Easter Dinner. Prepped all ingredients to room temperature and followed directions carefully.
Key Lime Pound Cake making:
- Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- Stir together flour, baking powder, and 1/8 tsp. salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan.
- Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
- Prepare Key Lime Glaze, and immediately brush over top and sides of cake. Cool completely (about 1 hour).
- Glaze
- Whisk together powdered sugar, fresh Key lime juice, and vanilla until smooth. Use immediately.
Not to toot my own horn, but I am a (self-appointed) Pound Cake Queen. I mean, what would Grandbaby Cakes be if I didn't know my way around cake or This Key Lime Cake is a testament to the skills my Big Mama taught me. Each bite is buttery, zesty, fragrant and sweet. For this key lime pound cake, I opted to use all butter instead of my usual butter-shortening duo. Something about all-butter pound cakes with You won't find any lime jello in this key lime pound cake.
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