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
LIME ANGEL FOOD CAKE WITH LIME GLAZE AND PISTACHIOS
Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite.
Provided by Matt Lewis
Categories Cake Mixer Egg Dessert Low Fat Low Cal Lime Pistachio Birthday Family Reunion Healthy Low Cholesterol Engagement Party Party Potluck Bon Appétit Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 15
Steps:
- For cake:
- Position rack in center of oven and preheat to 350°F. Sift flour, 1/2 cup superfine sugar, and salt into medium bowl; repeat sifting 3 times. Using electric mixer, beat egg whites, lime peel, and vanilla on medium speed in large bowl until frothy (mixture may turn neon green but color will change when remaining ingredients are added). Add cream of tartar; increase speed to high and beat until soft peaks form. Gradually add remaining 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sprinkle 1/3 of flour mixture over whites and gently fold in until incorporated. Fold in remaining flour mixture in 2 more additions just until incorporated. Transfer to ungreased 10-inch angel food cake pan with 4-inch-high sides and removable bottom (do not use nonstick pan); smooth top.
- Bake cake until pale golden and tester inserted near center comes out clean, about 38 minutes. Immediately invert cake onto work surface if pan has feet, or invert center tube of pan onto neck of bottle or metal funnel and cool cake completely.
- Using long thin knife, cut around cake sides and center tube to loosen. Lift out center tube with cake still attached; run knife between cake and bottom of pan to loosen. Invert cake onto rack, then turn cake over, rounded side up. Set rack with cake atop rimmed baking sheet.
- For lime syrup and lime glaze:
- Combine sugar and 3 tablespoons lime juice in small saucepan; stir over medium heat until sugar dissolves. Brush syrup all over top and sides of cake. Immediately press pistachios onto top and sides of cake, pressing to adhere.
- Stir powdered sugar with remaining 1 tablespoon lime juice in small bowl until smooth. Drizzle glaze over top of cake. Let stand until glaze sets, about 10 minutes. DO AHEAD: Cake can be made up to 1 day ahead. Cover with cake dome and store at room temperature.
- Transfer cake to platter; cut into wedges and serve.
COCONUT POUND CAKE WITH LIME GLAZE
This pound cake is the best! Oven temps will vary, so if the cake is not done after 1 hour and 20 minutes, continue baking in 5-minute intervals. Use fresh, not bottled, lime juice for the glaze. -Jo McFarland, Sterling, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 547 calories, Fat 28g fat (18g saturated fat), Cholesterol 130mg cholesterol, Sodium 328mg sodium, Carbohydrate 69g carbohydrate (50g sugars, Fiber 1g fiber), Protein 6g protein.
LUSCIOUS GLAZED KEY LIME CAKE
Adapted from Forida Keys Treasures, this is a treasure for sure! You may replace 1/2 cup of the oil with 1/2 cup applesauce to reduce the fat!
Provided by Sharon123
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.
- For cake:.
- Combine cake mix, pudding mix, eggs, oil, water and 1/4 cup fresh lime juice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Pour into pan.
- Bake at 350 degrees F for 50-60 minutes, or until wooden pick inserted into center comes out clean. Cool in pan 25 minutes.
- Remove cake from pan onto wire rack, to loosen. Return cake to pan. Poke holes in top of warm cake with wooden pick or long-tined fork.
- For glaze:.
- Combine 2 cups confectioners' sugar, fresh lime juice, water and melted butter in medium bowl.
- Pour slowly over top of warm cake. Cool completely.
- Invert cake onto serving plate. Dust with additional confections sugar.
- Garnish with lime slices and strawberry slices, if desired.
- Enjoy!
Nutrition Facts : Calories 6057, Fat 322.1, SaturatedFat 58.2, Cholesterol 917.4, Sodium 5359.3, Carbohydrate 764.7, Fiber 6.3, Sugar 463.1, Protein 48.8
LIME-GLAZED CITRUS TEA CAKES
(adapted from "You Made That Dessert?") Light moist loaf cake with lemon, orange and tangy lime, drizzled with a lime glaze.
Provided by Pebbles
Categories Dessert
Time 1h
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Lightly spray two 4x8 loaf pans with non stick cooking spray.
- In medium bowl, whisk together flour, baking powder, salt and baking soda.
- In separate bowl, using electric mixer on medium-high, beat butter, sugar and lemon zest until fluffy, about 2 minutes.
- Beat in sour cream, orange juice and vanilla until well blended, then beat in the eggs.
- Add dry ingredients and mix on lowest speed of just just until incorporated. Don't overbean or cakes will become tough.
- Divid batter between the two loaf pans and bake for 40 minutes.
- Let cakes cool for 20 minutes on wire rack then run a sharp knife to loosen cakes and turn out of pan.
- Make the glaze, put confectioners sugar into small bowl and add the lime juice, stiring with a fork until moisted. Adjust consistence.
- Drizzle glaze over tops of cakes and let sit 10 minutes to firm up.
Nutrition Facts : Calories 1897.4, Fat 72.9, SaturatedFat 42.9, Cholesterol 477.2, Sodium 1035.6, Carbohydrate 289.2, Fiber 3.5, Sugar 187.8, Protein 25.8
LIME GLAZE
This recipe can be used to make Lime Cornmeal Glazed Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/3 cups
Number Of Ingredients 2
Steps:
- Sift confectioners' sugar into a medium bowl. Add lime juice; stir until smooth. Stir in lime zest. Use glaze immediately.
LIME GLAZED CAKE
Make and share this Lime Glazed Cake recipe from Food.com.
Provided by elizabethdawson49
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- in a large bowl place , shortening and, sugar,lime juice, lime peel and, blend very well. In another bowl sift flour,salt, baking powder well. place flour mixture into the wet mixture and, milk blend together very well. Then in a small bowl beat egg whites until peaks are stiff. pour whites into batter fold until blended very well. pour batter into a greased 9 inch round cake spongepan.
- bake at 375.
Nutrition Facts : Calories 277.2, Fat 9.2, SaturatedFat 2.5, Cholesterol 1.9, Sodium 70.7, Carbohydrate 46.5, Fiber 0.4, Sugar 33.5, Protein 3.3
LIME GLAZE FOR POUND CAKE OR FRUIT
A rich, tangy glaze that is great over pound cake, as a dressing for a fresh fruit salad or drizzled over grilled fruit. We served it with cake and grilled pineapple--delish!!
Provided by Kathy
Categories Sauces
Time 15m
Yield 3/4 c., 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together in a sauce pan and simmer on the stove for a few minutes or until reduced and thickened slightly.
- Cool to room temperature.
- Serve over cake or fruit.
Nutrition Facts : Calories 72.1, Sodium 0.6, Carbohydrate 19.2, Fiber 0.1, Sugar 17.1, Protein 0.1
KEY LIME BUNDT CAKE
This is a take on Key Lime Cake III, but after some experimenting, I find this recipe is moister, more flavorful, and easier to make.
Provided by SockMuncle
Categories Bundt Cake From a Mix
Time 2h30m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt® pan.
- Combine cake mix, cream cheese, gelatin mix, limeade, vegetable oil, eggs, lime zest, and lime juice for cake in a mixing bowl; mix until smooth and well combined. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Remove from the oven and let cool to room temperature, 30 minutes to 1 hour.
- Beat butter and cream cheese for glaze in a bowl with an electric mixer until light and fluffy. Add powdered sugar and Key lime juice and mix until well combined.
- Turn the pan over and remove the cooled cake onto a serving plate. Pour glaze over the cake and garnish with crushed graham crackers and more lime zest.
- Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 526.9 calories, Carbohydrate 70.8 g, Cholesterol 105.3 mg, Fat 25.5 g, Fiber 0.4 g, Protein 6.2 g, SaturatedFat 12.1 g, Sodium 351.3 mg
More about "lime glazed cake recipes"
GLAZED LIME CAKE RECIPE | BON APPéTIT
From bonappetit.com
4/5 (4)Total Time 3 hrsServings 9
- Preheat oven to 350°F. Butter and flour 8-inch square baking pan. Using electric mixer, cream butter and 1 1/2 cups powdered sugar in large bowl. Beat in eggs 1 at a time. Beat in milk, then flour. Transfer batter to prepared pan; smooth top. Bake cake until tester inserted into center comes out clean, about 35 minutes.
- Meanwhile, finely grate enough lime peel to measure 1 tablespoon. Halve limes; squeeze enough juice to measure 1/4 cup. Mix peel, juice, and 1/4 cup sugar in small bowl. Set lime syrup aside.
- Using skewer, poke holes all over baked cake. Spoon half of lime syrup (about 3 tablespoons) over hot cake. Cool.
- Whisk 1 cup powdered sugar into remaining lime syrup; drizzle over cake. Let stand 1 hour. Cut cake into squares.
LEMON-LIME GLAZE RECIPE | MYRECIPES
From myrecipes.com
LIME POUND CAKE WITH EASY LIME GLAZE | DECORATED TREATS
From decoratedtreats.com
LIME POUND CAKE W/ LIME GLAZE: SO MOIST & FLUFFY
From divascancook.com
GLAZED LIME CAKE RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 1Total Time 1 hr 20 mins
CREAM CHEESE POUND CAKE WITH LIME GLAZE | WILLIAMS SONOMA
From williams-sonoma.com
KEY LIME GLAZE RECIPE | MYRECIPES
From myrecipes.com
LIME BUNDT CAKE RECIPE - THE CAREFREE KITCHEN
From thecarefreekitchen.com
ONE-BOWL KEY LIME BUNDT CAKE WITH KEY LIME GLAZE - BLUE BOWL
From bluebowlrecipes.com
LIME GLAZE - THREE OLIVES BRANCH
From threeolivesbranch.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love