Key Largo Key Lime Pound Cake With Key Lime Glaze Recipes

SCRATCH MADE KEY LIME POUND CAKE RECIPE WITH KEY LIME GLAZE

Steps:

• Preheat oven to 325 degrees F.
• Grease and flour a 10-inch (12 cup) tube or bundt pan.
• Cream butter and shortening at medium speed with a heavy-duty mixer.
• Gradually add sugar, beating at medium speed until light and fluffy.
• Add eggs, one at a time. Beat just until blended after each addition.
• Stir together flour, baking powder, and salt.
• Add flour mixture to butter mixture alternately with milk. Begin and end with flour mixture.
• Beat at low speed until just blended after each addition.
• Stir in vanilla, lime zest, and lime juice.
• Spoon batter into prepared pan.
• Bake at 325 degrees for 1 hour 25 to 30 minutes.
• Test doneness by inserting a long wooden pick or skewer into the center of cake. The cake is done when the skewer comes out clean or with dry crumbs.
• Cool cake in pan on a wire rack 25 to 30 minutes before inverting onto a serving tray to cool completely.
• While cake is cooling on tray, prepare glaze. Mix glaze ingredients together with a whisk and drizzle over cake.
• Store on countertop for 3 days or in refrigerator up to 7 days.

KEY LIME POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lime zest, vanilla and lime juice. Add flour alternately with milk, beating well after each addition. Transfer to prepared pan. , Bake until a toothpick inserted in center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan 10 minutes before removing to a wire rack to cool completely. For frosting, in a large bowl, beat cream cheese, butter, lime zest and lime juice until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, garnish with lime slices and additional zest.

KEY LIME POUND CAKE WITH KEY LIME GLAZE

Steps:

• Preheat oven to 325* F.
• Grease and flour 10-inch tube pan.
• Mix together the flour and baking powder.
• Cream together butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in key lime juice and vanilla extract. Pour batter into prepared pan.
• Bake in a preheated oven for 90 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan 10 minutes. Turn out onto wire rack. While warm, prick top of cake all over with a toothpick.
• Pour Key Lime Glaze over warm cake. Cool completely. Enjoy!
• Key Lime Glaze:.
• In small saucepan, combine sugar, butter and key lime juice.
• Bring to boil. Continue to boil, stirring constantly, for 1 minute. Remove from heat.

KEY LIME POUND CAKE

Steps:

• 1. Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy.
• 2. Gradually add sugar, beating at medium speed until light and fluffy.
• 3. Add eggs, 1 at a time, beating just until blended after each addition.
• 4. Stir together flour, baking powder, and salt.
• 5. Add some of the flour to butter mixture.
• 6. Alternate with milk. Beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
• 7. Stir in vanilla, lime zest, and lime juice.
• 8. Pour batter into a greased and floured 10-inch (12-cup) tube or Bundt pan.
• 9. 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.
• 10. Cool in pan on a wire rack 10 to 15 minutes.
• 11. Prepare the Key Lime Glaze by mixing together 1 c powdered sugar, 2 Tbsp key lime juice, and 1/2 tsp vanilla extract.
• 12. Remove cake from the pan.
• 13. Immediately brush glaze over top and sides of the cake.
• 14. Cool completely (about 1 hour).