Lime Pound Cake 1968 Recipes

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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.

LIME POUND CAKE



Lime Pound Cake image

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

Provided by Cleanfreshcuisine

Categories     Dessert

Time 50m

Yield 16 , 16 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 limes
1/2 cup powdered sugar (divided)
3/4 cup butter
1 1/4 cups sugar
4 eggs
1 teaspoon vanilla
1/2 cup plain Greek yogurt

Steps:

  • Heat oven to 325 degrees. Grease and flour 10″ bundt pan.
  • In a medium bowl, combine the flour, baking powder and baking soda.
  • Grate one tablespoon of the lime peel and squeeze limes (yield should be 1/4 cup lime juice).
  • In a large bowl, beat butter with sugar until well blended at low speed. Beat until light at high speed, about 3-4 minutes. Add eggs, one at a time, beating well after each. Beat in lime peel and vanilla.
  • At low speed, alternately beat in flour and Greek yogurt.
  • Spoon batter into prepared pan and bake about 30 to 35 minutes or until toothpick inserted near center comes out clean.
  • With a knife, loosen cake from sides of pan. Cool in pan on rack for 10 minutes. Remove cake from pan by quickly inverting pan on serving plate.
  • Prepare lime glaze: Mix the 1/4 cup of lime juice with 1/4 cup powdered sugar; whisk together and brush over top of warm cake.
  • Sift an additional 1/4 cup of powdered sugar over top of cake.
  • 16 Servings.

Nutrition Facts : Calories 229.4, Fat 10, SaturatedFat 5.9, Cholesterol 69.4, Sodium 125.5, Carbohydrate 32.3, Fiber 0.7, Sugar 19.5, Protein 3.3

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