Key Lime Pound Cake W Key Lime Cream Cheese Icing 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 WITH KEY LIME CREAM CHEESE ICING RECIPE - (3.7/5)

Steps:

• Preheat oven to 300°. Cover inside of 10 inch tube pan with non-stick spray. My pan is 10 1/2″ and it's just fine. Set aside. Using a stand-up mixer or electric hand-held, beat the butter well until light in color and fluffy. Add the sugar and again beat well for at least 5 minutes. I use a stand up mixer and beat the mixture 10-15 minutes. I don't like a "grainy" cake. One at a time add the eggs and beat only until the yellow disappears. Stir juice, milk, zest and vanilla together. Now mixing by hand, gradually flour to the butter-egg mixture alternating with the key lime juice and milk mixture. Begin and end with flour. Mix well but just enough to incorporate all ingredients. You don't want a tough pound cake! Pour evenly into the tube pan and tap pan on the counter to loosen any air bubbles. Bake for 1 hour and 45 minutes or until cake tester comes out clean. Cool on a cooling rack for 15-20 minutes in the pan then transfer from pan to cooling rack and allow to cool another hour or until completely cool. The cake is far better the following day or 2 days later. Make the icing. Using a hand mixer beat cream cheese and butter in a large bowl until well mixed. Add confectioner's sugar and beat well until completely smooth and fluffy. Add key lime juice, zest and vanilla and mix until all ingredients are incorporated. Ice cake. This makes quite a bit of icing. After icing the entire pound cake I fill the middle hole with the excess icing. When the cake is served icing can be taken from the middle and dolloped along the side the slice of cake.

KEY LIME CAKE W/ CREAM CHEESE FROSTING

Steps:

• DIRECTIONS for Cake Prepare three 8 or 9 inch cake pans or 8x13 rectangle pan, by rubbing them with shortening and sprinkling with flour to cover each pan. Preset oven to 350 degrees, 325 for dark pans.
• In a large mixing bowl, put in the cake mix. Don't follow the cake recipe on the box, Instead, add the milk,oil,key lime juice,jello, and 4 large eggs, one at a time, beating well after each.
• NOTE: different cook times for round and rectangle pan Divide among the 3 prepared cake pans and bake for 30 minutes at 350 degrees. If you use dark cake pans, bake at 325 degrees. IF you use a RECTANGLE PAN COOK FOR 45 TO 55 MINUTES
• Cool on baking racks until completely cooled
• DIRECTIONS for Frosting In a large bowl combine butter, Cream cheese and vanilla and beat until completely incorporated and smooth. I like to use my stand mixer but any mixer will do. This can also be done by hand but be very vigorous and take the time to get the nice, light loftiness that makes this frosting great. Add sifted powdered sugar a cup or so at a time and beat vigorously until smooth. You don't have to sift the sugar if it is powdery and not clumping. It is usually fine here in dry Colorado. I don't use a whole lb. usually about ¾ of a pound, just add till consistency and taste are right, It is best to refrigerate a bit. If it is too thick when it comes time to spread, add a little bit of milk.