Lime Pound Cake 1968 Recipes

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:

• 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.

LEMON-LIME POUND CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together the granulated sugar and butter. Add the eggs one at a time, mixing after each addition. Combine the flour and salt in a small bowl, then add it to the butter-sugar mixture 1 cup at a time, mixing after each addition. With the mixer on low, slowly add the lemon-lime soda and mix until combined. Add the lemon and lime zests and mix. Scrape the bowl and mix again.
• Thoroughly spray a Bundt pan with nonstick baking spray. Add large spoonfuls of batter to the pan until filled, then even out the surface. Bake for 1 hour and 10 minutes to 1 hour and 15 minutes (a toothpick inserted in the center should not come out totally clean, but it shouldn't be wet with batter either). Let the cake sit in the pan for 15 minutes, then carefully turn it out onto a cake plate and let it cool.
• For the glaze: Combine the powdered sugar, lemon zest and juice, lime zest and juice, salt and about 1 tablespoon water in a bowl and gently whisk until thick but pourable; add a little extra water if needed. Use a large spoon to drizzle the glaze all over the cake. Sprinkle over more zest to decorate. Let the glaze set before serving.
• Whip the heavy cream and granulated sugar together in a large bowl until it forms soft peaks. Slice the cake and serve with the whipped cream and berries!

KEY LIME POUND CAKE WITH GLAZE

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.

KEY LIME POUNDCAKE

Steps:

• Make the cake: Heat oven to 325 degrees. Generously butter and flour a 9-by-5-inch loaf pan. Sift the flour and baking powder and set aside.
• Mix butter and cream cheese in bowl of a stand mixer, or with a hand mixer on medium speed, until blended; gradually add sugar and beat on medium speed for 5 minutes until light in color and fluffy. Add the beaten eggs about a quarter at a time, fully incorporating before adding the next.
• Add lime zest and mix to incorporate. Add dry ingredients alternately with lime juice, beginning and ending with flour mixture and adding juice in two additions. Mix just enough to incorporate. Pour batter into pan until it is just 3/4-inch from the top (you may have a little batter left over; do not use it or you risk overflow). Firmly tap the pan on the counter a few times to reduce air pockets.
• Bake for about 1 hour, or until just set in the middle. Check cake after 30 minutes; if top is browning too quickly, tent with foil. If the cake is not set in the middle after an hour, continue baking, checking middle at 5-minute intervals, until set.
• Cool in the pan for 20 minutes; loosen edges and turn out cake onto plate with raised edges to contain the glaze.
• Meanwhile, make the glaze: In a glass bowl, beat the cream cheese and butter until well blended and a little fluffy, about 2 minutes. With the mixer on slow speed, gradually add confectioners' sugar until fully incorporated, then beat for 20 to 30 seconds.
• Mix in the lime juice, then heat the mixture in a microwave oven for a minute or more until it is very warm and loose. Using a wooden skewer, poke several holes in the cake. Pour half the glaze over cake, let sit for 10 minutes, pour remaining glaze over cake and sprinkle with lime zest.