Key Largo Key Lime Pound Cake With Key Lime Glaze Recipes

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KEY LIME POUND CAKE WITH GLAZE



Key Lime Pound Cake with Glaze image

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

3 cups white sugar
1 cup unsalted butter, softened
½ cup shortening
3 cups cake flour, sifted
½ teaspoon baking powder
⅛ teaspoon salt
6 large eggs
1 cup heavy cream
¼ cup Key lime juice
1 teaspoon lime zest
1 teaspoon vanilla extract
1 cup powdered sugar
2 tablespoons Key lime juice
½ teaspoon vanilla extract

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 LARGO KEY LIME POUND CAKE WITH KEY LIME GLAZE



Key Largo Key Lime Pound Cake with Key Lime Glaze image

This island recipe springs from a little restaurant in the Keys. Key lime glazed pound cake whisks you away to that tropical paradise and is the perfect recipe for entertaining guests in the summer time.

Provided by ASHLEIGHWOMACK

Categories     Desserts     Frostings and Icings     Dessert Glazes

Time 2h20m

Yield 16

Number Of Ingredients 12

1 cup butter
1 cup shortening
2 cups white sugar
5 eggs
3 cups all-purpose flour
½ teaspoon baking powder
½ cup milk
1 ½ teaspoons vanilla extract
½ cup key lime juice
¼ cup white sugar
¼ cup butter
3 tablespoons key lime juice

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
  • In a large bowl, beat 1 cup of butter, shortening and 2 cups of sugar until light and fluffy. Beat in the eggs, one at a time, blending each one thoroughly. Combine the flour and baking powder, stir into the batter alternating with the milk, vanilla and 1/2 cup of key lime juice. Pour into the prepared pan and smooth the top.
  • Bake in the preheated oven until a knife inserted into the crown of the cake comes out clean, about 90 minutes.
  • While the cake is baking, make the glaze in a small bowl. Stir together 1/4 cup sugar, 1/4 cup butter and key lime juice. When the cake is done, invert it onto a wire rack while still warm, but not straight out of the oven. Poke several times with a skewer or toothpick. Pour the glaze over the warm cake allowing it to seep into the holes. Allow the cake to cool completely before serving.

Nutrition Facts : Calories 464.7 calories, Carbohydrate 47.5 g, Cholesterol 96.9 mg, Fat 29.1 g, Fiber 0.7 g, Protein 4.8 g, SaturatedFat 12.9 g, Sodium 139.1 mg, Sugar 28.9 g

KEY LIME POUNDCAKE



Key Lime Poundcake image

Susan Levin Turner has taught many Southerners, both professional chefs and home cooks, how to bake a proper cake. She has made cakes for politicians and celebrities, and turned out five when the chef Edna Lewis turned 76. "Cakes bring people together for celebrations and funerals and everything in between," she said. Ms. Turner, who owns Food Glorious Food in Tallahassee, Fla., developed this recipe to combine Key limes, a flavor associated with South Florida, with poundcake, a staple in the more rural, agricultural parts of North Florida. She bakes hers in an old-fashioned large square poundcake pan, but the recipe has been adapted here for a loaf pan, which is a little easier to find and work with. She likes to coat the inside of the greased cake pan with sugar, which helps the cake slide from the pan and offers a little more crispness to the crust. This recipe uses flour instead for tenderness, but the sugar method offers a homey Southern touch. Or use a combination of both.

Provided by Kim Severson

Categories     cakes, dessert

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 13

1 cup/226 grams unsalted butter at room temperature, cut into pieces, plus more for greasing the pan
2 cups/240 grams all-purpose flour, more for flouring the pan
1 1/2 teaspoons baking powder
4 ounces/113 grams cream cheese at room temperature, cut into pieces
1 1/2 cups/297 grams granulated white sugar
4 eggs at room temperature, lightly beaten
2 tablespoons lime zest
1 tablespoon Key lime juice
4 ounces/113 grams cream cheese at room temperature
1/4 cup/57 grams unsalted butter at room temperature
2 cups/227 grams confectioners' sugar
1/4 cup/60 milliliters Key lime juice
2 tablespoons lime zest

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.

Nutrition Facts : @context http, Calories 599, UnsaturatedFat 10 grams, Carbohydrate 73 grams, Fat 33 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 19 grams, Sodium 166 milligrams, Sugar 53 grams, TransFat 1 gram

KEY LIME POUND CAKE



Key Lime Pound Cake image

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

2 cups butter, softened
2-1/2 cups sugar
6 large eggs, room temperature
2 teaspoons grated key lime zest
2 tablespoons Key lime juice
1 tablespoon vanilla extract
4 cups all-purpose flour
3/4 cup 2% milk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon grated key lime zest
1 tablespoon Key lime juice
3-3/4 cups confectioners' sugar
Lime slices, optional

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.

KEY LIME POUND CAKE WITH KEY LIME GLAZE



Key Lime Pound Cake With Key Lime Glaze image

Make and share this Key Lime Pound Cake With Key Lime Glaze recipe from Food.com.

Provided by Sharon123

Categories     Dessert

Time 1h45m

Yield 1 pound cake

Number Of Ingredients 12

1 cup butter
1/2 cup vegetable shortening
2 cups white sugar
5 large eggs
3 cups white flour (unbleaced)
1/2 teaspoon baking powder
1/2 cup whole milk
1/2 cup key lime juice
1 1/2 teaspoons vanilla extract
1/4 cup white sugar
1/4 cup butter
3 tablespoons key lime juice

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.

Nutrition Facts : Calories 6548.9, Fat 365.3, SaturatedFat 185.9, Cholesterol 1679.8, Sodium 2226.2, Carbohydrate 759.1, Fiber 10.8, Sugar 462.7, Protein 77.2

LUSCIOUS GLAZED KEY LIME CAKE



Luscious Glazed Key Lime Cake image

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

1 (18 1/4 ounce) package lemon cake mix (Duncan Hines Moist Deluxe Lemon Supreme recommended)
1 (4 ounce) package instant lemon pudding mix
4 eggs
1 cup vegetable oil
3/4 cup water
1/4 cup fresh lime juice
2 cups confectioners' sugar
1/3 cup key lime juice
2 tablespoons water
2 tablespoons butter or 2 tablespoons margarine, melted
confectioners' sugar (for garnish)
lime slice (for garnish)
fresh strawberry slices (for garnish)

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

KEY LIME POUND CAKE



Key Lime Pound Cake image

This key lime pound cake will take you to The Keys. It's a tender and moist pound cake. Refreshing, the key lime flavor isn't overpowering. Brushing with a key lime glaze is perfect and enhances the citrus flavor. Since it's brushed while warm the glaze soaks into the pound cake. You can serve this for any occasion ... it will be very popular.

Provided by Gayle Seidelman @rodeomum

Categories     Cakes

Number Of Ingredients 16

FOR CAKE
1 cup(s) butter
1/2 cup(s) shortening
3 cup(s) sugar
6 large eggs
3 cup(s) all-purpose flour
1/2 teaspoon(s) baking powder
1 cup(s) milk
1/8 teaspoon(s) salt
1 teaspoon(s) vanilla
1 teaspoon(s) lime zest
1/4 cup(s) key lime juice
FOR GLAZE
1 cup(s) powdered sugar
2 tablespoon(s) key lime juice
1/2 teaspoon(s) vanilla extract

Steps:

  • Preheat oven to 325°. 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 some of the flour to butter mixture.
  • Alternate 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 or Bundt pan.
  • 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.
  • Cool in pan on a wire rack 10 to 15 minutes.
  • Prepare the Key Lime Glaze by mixing together 1 c powdered sugar, 2 Tbsp key lime juice, and 1/2 tsp vanilla extract.
  • Remove cake from the pan.
  • Immediately brush glaze over top and sides of the cake.
  • Cool completely (about 1 hour).

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