KEY LIME POUND CAKE
A slice of the Keys for your cake stand.
Provided by Southern Living Editors
Categories Cakes
Time 2h45m
Yield Serves 12
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F. 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 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°F 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: Whisk together powdered sugar, fresh Key lime juice, and vanilla until smooth. Use immediately.
- Brush Key Lime Glaze over top and sides of cake immediately after preparing. Cool completely (about 1 hour).
KEY LIME POUND CAKE
This key lime pound cake is a tart, sweet dessert that is indulgent but light and fresh. Completely homemade and perfect for any occasion!
Provided by I Heart Recipes
Categories Dessert / Treat
Time 2h25m
Number Of Ingredients 14
Steps:
- Preheat oven to 325 F.
- In a large bowl, combine the flour, baking powder, and salt. Set aside.
- Grease and flour a bundt or tube pan.
- In a separate large mixing bowl combine the butter and shortening on medium speed until nice and creamy.
- Slow staring adding in the sugar.
- Add each egg, one at a time.
- Add flour mixture to butter mixture alternating with the half & half.
- Reduce the mixers speed from medium to low
- Stir in vanilla extract, lime zest, and lime juice.
- Pour the batter into prepared pan.
- Make sure the batter is even in the pan.
- Bake for 1 hour 30 minutes, or until done
- Cool cake in pan on a wire rack 25 to 30 minutes before removing from the pan
- Combine the ingredients for the icing.
- When the cake is at room temperature, ice the cake.
- Serve & enjoy.
KEY LIME DAIQUIRI POUND CAKE
Make and share this Key Lime Daiquiri Pound Cake recipe from Food.com.
Provided by Barenakedchef
Categories Dessert
Time 2h
Yield 1 cake
Number Of Ingredients 16
Steps:
- Preheat oven to 325°.
- Grease and flour a 10-inch tube pan.
- Mix together the flour and baking powder.
- In a large bowl, cream together 1 cup butter, shortening, and 2 cups 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 2 tablespoons of rum, key lime zest, 2 teaspoons key lime juice, vanilla and lemon juice.
- Pour batter into prepared pan.
- Bake in a preheated oven for 90 minutes, or until tests done.
- Allow to cool in pan 10 minutes.
- Turn it out onto wire rack.
- While warm, prick top of cake with toothpick.
- Pour Key Lime Daiquiri Glaze over the warm cake.
- Cool completely.
- To make Glaze: In small saucepan, combine ¼ cup sugar, ¼ cup butter and 2 tablespoons key lime juice.
- Bring to boil.
- Continue boiling, stirring constantly, for 1 minute.
- Remove from heat and stir in 3 tablespoons rum.
KEY LIME POUND CAKE WITH GLAZE
This is a variation of the recipe that was in the April 2011 Southern Living magazine. It is a very moist cake with a delicate Key lime taste--not too overpowering. The basic pound cake recipe is from my grandmother, who was well known for her pound cakes!
Provided by kp1971us
Categories Desserts Cakes Pound Cake Recipes
Time 2h5m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan; line with parchment paper.
- Beat white sugar, butter, and shortening together with an electric mixer on medium speed until creamy.
- Sift cake flour, baking powder, and salt together. Add flour mixture, eggs, and cream alternately to the butter mixture, beginning and ending with the flour mixture. Beat on low speed just until blended. Stir in Key lime juice, lime zest, and vanilla extract. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 30 minutes. Cool in the pan on a wire rack for 15 minutes; remove cake from the pan to cool completely.
- While cake cools, combine powdered sugar, Key lime juice, and vanilla extract in a bowl. Immediately brush glaze over the top and sides of the cake.
Nutrition Facts : Calories 682.8 calories, Carbohydrate 89.9 g, Cholesterol 160.8 mg, Fat 34 g, Fiber 0.7 g, Protein 6.7 g, SaturatedFat 17.2 g, Sodium 90.2 mg, Sugar 60.7 g
KEY LIME POUND CAKE
This Key lime pound cake was inspired from a basic pound cake recipe that I like to play around with. It's now the only cake requested at every gathering. The unfrosted cake freezes well. -Pat Stewart, Canton, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 575 calories, Fat 36g fat (22g saturated fat), Cholesterol 161mg cholesterol, Sodium 306mg sodium, Carbohydrate 57g carbohydrate (33g sugars, Fiber 1g fiber), Protein 7g protein.
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