Key Lime Pound Cake With 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.

COCONUT POUND CAKE WITH LIME GLAZE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture just until combined. Fold in coconut., Transfer batter to prepared pan. Bake 75-85 minutes or until a toothpick inserted in center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely., In a small saucepan, combine glaze ingredients. Cook and stir over medium heat 2-3 minutes or until sugar is dissolved. Brush over cake. If desired, sprinkle with coconut.

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 RECIPE

Steps:

• Gather the ingredients. Position a rack in the center of the oven and heat to 325F.
• Grease and flour a 10 cup Bundt pan, or a 9 to 10-inch tube pan.
• To make the cake, add 1 cup butter and the sugar to the bowl of a stand mixer fitted with the paddle attachment. Alternatively, use a large bowl and an electric hand mixer. Beat on medium speed until light and fluffy, about 2 minutes.
• Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl. Add the lime zest and vanilla, then beat again until well combined.
• Sift the flour, salt, baking powder, and baking soda into a separate bowl.
• Add half of the dry ingredients to the butter-sugar-egg mixture and beat on medium-low speed until just incorporated. Add the sour cream and beat to combine.
• Add the remaining dry ingredients and beat until just combined. Scrape down the sides and bottom of the bowl. Add the lime juice and beat until just combined.
• Put the cake batter in the prepared Bundt or tube pan, spreading the top level. Bake until the edges are golden brown and a cake tester or thin skewer inserted in the center of the cake comes out clean, 1 hour to 1 hour and 20 minutes.
• Let the cake cool in the pan, about 15 minutes, then turn out onto a rack to cool completely.
• To make the glaze, combine the confectioners' sugar and 1 1/2 tablespoons of the key lime juice in a small bowl. Whisk until smooth. The glaze should be pourable. If the glaze is too thick, add 1 teaspoon at a time to reach the correct consistency.
• Pour the glaze over the cooled cake, covering the top and letting it run down the sides a bit. Garnish with key lime zest or slices, and coconut flakes, if desired. Slice and serve.

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).