Key Lime Pound Cake Recipes

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

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 POUND CAKE

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

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).

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:

• Preheat oven to 350 degrees (F).
• In a large bowl, using an electric mixer, cream together the sugar and butter.
• Beat until light and fluffy.
• Add key lime juice, lime rind and vanilla.
• Add one egg at a time, mixing well after each addition.
• Mix in sour cream.
• Sift in flour and baking soda.
• Mix to blend thoroughly.
• Spoon batter into a greased 10" Bundt pan or tube pan.
• Bake for 60-65 minutes, or until a skewer inserted into the center comes out clean.
• Cool on a wire rack for 15-20 minutes before turning cake out of pan.
• Meanwhile, make the glaze by combining confectioners' sugar and key lime juice.
• Mix until smooth.
• Pour glaze over warm cake.
• Let cool completely before serving.