Lime Pound Cake W Fresh Lime Glaze Recipes

LIME POUND CAKE W/ FRESH LIME GLAZE

Steps:

• Preheat oven to 325 F.
• Generously grease and flour a bundt pan. Set aside.
• In a medium bowl sift together flour, salt and baking powder. Set aside.
• In a large bowl cream together shortening, butter and sugar.
• Beat in eggs one at a time until batter is fluffy.
• In a small bowl, mix together buttermilk and lime yogurt.
• Alternate adding the buttermilk yogurt mix and the dry mixture into the wet batter.
• Mix in vanilla extract, lime juice, and lime zest until well combined.
• Spoon batter into prepared pan.
• Bake for 1 hour and 15-20 minutes. (I check the center edges with a wooden skewer to make sure it is completely done)
• Let cake cool before gently removing from the pan.
• When cake has cooled completely drizzle with glaze.
• To make the glaze, mix together powdered sugar and enough lime juice to create a thick, yet pourable consistency (think Elmer's glue) Stir in lime zest.
• Serve cake garnished with lime slices, a sprinkling of lime zest, and vanilla ice cream or whipped cream.

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.

MADE FROM SCRATCH LIME POUND CAKE

Steps:

• Preheat the oven to 350 degrees.
• Lightly grease and flour cakepan.
• In a separate bowl, sift flour and baking soda and set aside.
• In a large bowl, mix together sugar, eggs, egg whites, veggie oil, water and lime juice. Add in sour cream and gelatine. Then gradually add in the presifted flour and baking soda.
• Pour into prepared cakepan and bake at 350 for approximately 30 minutes or until toothpick comes out clean.
• Allow to cool for 20 minutes or so, before removing from pan.
• While cooling prepare glaze. Add together confectioner's sugar, lime juice, water or milk and stir until smooth.
• Pour glaze over warm cake and allow to cool.

KEY LIME POUND CAKE

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.