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
LEMON - LIME REFRIGERATOR SHEET CAKE 1960
Make and share this Lemon - Lime Refrigerator Sheet Cake 1960 recipe from Food.com.
Provided by andypandy
Categories Gelatin
Time 30m
Yield 1 9 x 13 pan, 16 serving(s)
Number Of Ingredients 9
Steps:
- Prepare cake according to boxed instructions in a 9 x 13 cake pan.
- Remove when done and poke holes with the end of a wooden spoon or meat fork.
- Dissolve lime jello with 3/4 cup hot water and then 1/2 cup cold water.
- Refrigerate jello just until lightly syrupy.
- Drizzle syrupy jello into the holes in cake and then all over top, concentrating on the holes first.
- Whip pudding mix, dream whip and the milk together with vanilla until thick.for about five minutes.
- Spread all over cake, and place in refrigerator, keep chilled until serving.
- Just a note:.
- I do remove from fridge and serve almost at room temperature. Note that if left on table for an hour or so does not harm it. Just place in fridge for long periods of time.
Nutrition Facts : Calories 261, Fat 11, SaturatedFat 2.8, Cholesterol 43.5, Sodium 332.6, Carbohydrate 37.2, Fiber 0.3, Sugar 19.7, Protein 3.9
POMEGRANATE MOLASSES BUTTER CAKE
Coat a tender butter cake with a pomegranate glaze and candied walnuts, and watch the whole thing disappear.
Provided by John Willoughby
Categories dessert
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Butter a 9-inch-square baking pan, dust lightly with flour and knock out excess.
- Sift together 1 1/2 cups flour, baking powder and salt. In a separate bowl, combine milk and 2 tablespoons pomegranate molasses.
- In a large bowl, cream together stick of butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating after each until well combined.
- Add flour mixture in 3 batches, alternating with milk mixture. (Begin and end with flour, and mix after each addition until just combined.)
- Pour batter into pan and bake until top is golden brown and a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Cool for 10 minutes, then run a knife around the edges, turn cake out onto a rack, and then turn right side up again.
- Whisk together confectioners' sugar, cream, and 1 tablespoon pomegranate molasses. Brush glaze over cake, letting it drip down sides.
- In a small, preferably nonstick skillet over medium-high heat, combine nuts, 1 teaspoon pomegranate molasses and 4 teaspoons sugar. Stir constantly and watch carefully until sugar melts and coats nuts, about 2 minutes. Sprinkle over top of cake.
Nutrition Facts : @context http, Calories 655, UnsaturatedFat 16 grams, Carbohydrate 84 grams, Fat 33 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 15 grams, Sodium 342 milligrams, Sugar 58 grams, TransFat 1 gram
LEMON-GLAZED SHEET CAKE
A delicate cake that has a double dose of tangy brightness, thanks to a zest-filled batter and a silky citrus glaze. The optional candied lemon-rind topping adds a design element that will have the crowd swirling with delight.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h10m
Yield Serves 12 to 16
Number Of Ingredients 16
Steps:
- Cake: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Beat butter with sugar, baking powder, baking soda, salt, and lemon zest on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating to combine after each addition and scraping down sides as needed. Beat in lemon juice. Beat in flour in three additions, alternating with milk and beginning and ending with flour. Scrape batter into prepared pan, smoothing top with an offset spatula.
- Bake until a tester inserted in center comes out with a few moist crumbs, 30 to 35 minutes. Transfer pan to a wire rack; let cool completely.
- Glaze: Combine sugar, cornstarch, salt, and lemon zest in a saucepan. Whisk in yolks, then 1 2/3 cups water, lemon juice, and butter. Bring to a boil over mediumhigh heat, whisking constantly, and cook, still whisking, 1 minute. Strain through a fine-mesh sieve into a heatproof bowl. Let stand 30 minutes, whisking occasionally.
- Poke 20 holes in cake with a skewer; pour glaze over top. Refrigerate at least 2 hours and up to overnight. Decorate with candied zest. (Leftovers can be refrigerated, wrapped in plastic, up to 3 days.)
BEST LEMON SHEET CAKE WITH LEMON GLAZE
This is my go-to sheet cake recipe whenever I am baking for a lot of people and when there are any kids involved. It is also our standard cake for any kid's birthday. Really easy to make and everybody loves it.
Provided by diana
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h25m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a rimmed baking sheet with 1 tablespoon butter.
- Combine 1 1/2 cups butter, sugar, and vanilla sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time and beat after each addition until well combined. Mix in flour and baking powder on low speed until well combined; mix in lemon zest.
- Spread dough on the prepared baking sheet. Use a spatula as dough is very sticky.
- Bake in the preheated oven until set, about 20 minutes. Let cool completely, about 30 minutes.
- Mix confectioner's sugar and lemon juice in a small bowl and brush glaze onto the cooled cake. Allow to dry, about 15 minutes.
Nutrition Facts : Calories 270.5 calories, Carbohydrate 35.5 g, Cholesterol 78.3 mg, Fat 13.4 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 8 g, Sodium 83.9 mg, Sugar 23.7 g
POMEGRANATE SHEET CAKE WITH LIME GLAZE
A homespun look meets exotic flavor.
Provided by Marlena Spieler
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter and flour 13x9x2-inch cake pan. Sift together flour, baking powder, and salt in medium bowl. Beat sugar and butter in large bowl until well blended, 1 minute. Using electric mixer, add eggs 1 at a time, beating well after each addition. Beat in 1/2 cup pomegranate juice and 2 teaspoons lime peel (mixture may appear curdled). Beat flour mixture into batter just until blended. Stir in yogurt.
- Spread batter in pan. Bake until tester inserted into center of cake comes out clean, about 25 minutes. Let cake cool 15 minutes. Meanwhile, sift powdered sugar into medium bowl; whisk in 1/4 cup pomegranate juice, vanilla, and 1 teaspoon lime peel. Using fork, poke holes in top of warm cake, spacing 1 inch apart. Pour glaze over cake and spread evenly. Cool completely. Sprinkle pomegranate seeds, mint, and 1 teaspoon lime peel over cake before serving.
- A thick yogurt sold at some supermarkets, specialty foods stores, and Greek markets.
POMEGRANATE CAKE
Make and share this Pomegranate Cake recipe from Food.com.
Provided by CoffeeMom
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 5
Steps:
- Grease and flour an 8-inch cake pan.
- In a mixing bowl, beat eggs until foamy and gradually add sugar.
- Continue beating until mixture is stiff and full of air.
- Sift flour and baking powder, divide in three parts and fold into the egg-sugar mixture, alternate with the pomegranate juice.
- Transfer the batter to the cake pan and bake at 350 degrees F for 35-40 minutes.
- Cool for 10-15 minutes and turn out on a cake plate.
- Dust with powdered sugar or frost with a butter cream frosting.
Nutrition Facts : Calories 1184.8, Fat 11.2, SaturatedFat 3.3, Cholesterol 423, Sodium 505.6, Carbohydrate 247.2, Fiber 3.4, Sugar 151, Protein 25.5
COCONUT POUND CAKE WITH LIME GLAZE
This pound cake is the best! Oven temps will vary, so if the cake is not done after 1 hour and 20 minutes, continue baking in 5-minute intervals. Use fresh, not bottled, lime juice for the glaze. -Jo McFarland, Sterling, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture just until combined. Fold in coconut., Transfer batter to prepared pan. Bake 75-85 minutes or until a toothpick inserted in center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely., In a small saucepan, combine glaze ingredients. Cook and stir over medium heat 2-3 minutes or until sugar is dissolved. Brush over cake. If desired, sprinkle with coconut.
Nutrition Facts : Calories 547 calories, Fat 28g fat (18g saturated fat), Cholesterol 130mg cholesterol, Sodium 328mg sodium, Carbohydrate 69g carbohydrate (50g sugars, Fiber 1g fiber), Protein 6g protein.
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