KEY LIME POUND CAKE
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
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
A slice of the Keys for your cake stand.
Provided by Southern Living Editors
Categories Cakes
Time 2h45m
Yield Serves 12
Number Of Ingredients 14
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 FROM SOUTHERN LIVING
Categories New Year's Eve Cake Dessert Bake Egg Wedding Mother's Day Christmas
Number Of Ingredients 13
Steps:
- Beat butter and shortening at medium speed until creamy. Gradually add sugar, add eggs one at a time.
- Stir flour, baking powder, and salt. add to butter mixture alternately beginning and ending with flour Stir in vanilla lime zest and juice
- Pour in 12 cup bundt pan
- Bake 1 hour 10 minutes and check with wooden stick if done.
- Mix powdered sugar key lime juice and vanilla and pour over hot cake You can punch holes in the cake
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
KEY LIME POUND CAKE
Make and share this Key Lime Pound Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325°.
- Beat butter and shortening at medium speed in an electric stand mixer until creamy.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add eggs, one at a time, beating just until blended after each addition.
- In a bowl, 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 tube pan.
- Bake for 1 hour and 15 minutes to 1 hour and 20 minutes or until a pick comes out clean.
- Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
- Glaze-whisk together the powdered sugar, lime juice, and vanilla until smooth; immediately brush over top and sides of cake.
- Cool completely (1 hour); garnish if desired.
Nutrition Facts : Calories 609.5, Fat 27.3, SaturatedFat 13.2, Cholesterol 136.5, Sodium 221.4, Carbohydrate 85.7, Fiber 0.9, Sugar 60.1, Protein 7.2
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