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 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
This key lime pound cake will take you to The Keys. It's a tender and moist pound cake. Refreshing, the key lime flavor isn't overpowering. Brushing with a key lime glaze is perfect and enhances the citrus flavor. Since it's brushed while warm the glaze soaks into the pound cake. You can serve this for any occasion ... it will be...
Provided by Gayle Seidelman
Categories Cakes
Time 1h15m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy.
- 2. Gradually add sugar, beating at medium speed until light and fluffy.
- 3. Add eggs, 1 at a time, beating just until blended after each addition.
- 4. Stir together flour, baking powder, and salt.
- 5. Add some of the flour to butter mixture.
- 6. Alternate with milk. Beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
- 7. Stir in vanilla, lime zest, and lime juice.
- 8. Pour batter into a greased and floured 10-inch (12-cup) tube or Bundt pan.
- 9. Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean.
- 10. Cool in pan on a wire rack 10 to 15 minutes.
- 11. Prepare the Key Lime Glaze by mixing together 1 c powdered sugar, 2 Tbsp key lime juice, and 1/2 tsp vanilla extract.
- 12. Remove cake from the pan.
- 13. Immediately brush glaze over top and sides of the cake.
- 14. Cool completely (about 1 hour).
KEY LIME POUND CAKE
Make and share this Key Lime Pound Cake recipe from Food.com.
Provided by troyh
Categories Dessert
Time 1h35m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees (F).
- In a large bowl, using an electric mixer, cream together the sugar and butter.
- Beat until light and fluffy.
- Add key lime juice, lime rind and vanilla.
- Add one egg at a time, mixing well after each addition.
- Mix in sour cream.
- Sift in flour and baking soda.
- Mix to blend thoroughly.
- Spoon batter into a greased 10" Bundt pan or tube pan.
- Bake for 60-65 minutes, or until a skewer inserted into the center comes out clean.
- Cool on a wire rack for 15-20 minutes before turning cake out of pan.
- Meanwhile, make the glaze by combining confectioners' sugar and key lime juice.
- Mix until smooth.
- Pour glaze over warm cake.
- Let cool completely before serving.
Nutrition Facts : Calories 400.3, Fat 18.5, SaturatedFat 10.9, Cholesterol 120.7, Sodium 221.8, Carbohydrate 54.7, Fiber 0.6, Sugar 38.5, Protein 5
KEY LIME POUND CAKE WITH KEY LIME GLAZE
Make and share this Key Lime Pound Cake With Key Lime Glaze recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 1h45m
Yield 1 pound cake
Number Of Ingredients 12
Steps:
- Preheat oven to 325* F.
- Grease and flour 10-inch tube pan.
- Mix together the flour and baking powder.
- Cream together butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in key lime juice and vanilla extract. Pour batter into prepared pan.
- Bake in a preheated oven for 90 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan 10 minutes. Turn out onto wire rack. While warm, prick top of cake all over with a toothpick.
- Pour Key Lime Glaze over warm cake. Cool completely. Enjoy!
- Key Lime Glaze:.
- In small saucepan, combine sugar, butter and key lime juice.
- Bring to boil. Continue to boil, stirring constantly, for 1 minute. Remove from heat.
Nutrition Facts : Calories 6548.9, Fat 365.3, SaturatedFat 185.9, Cholesterol 1679.8, Sodium 2226.2, Carbohydrate 759.1, Fiber 10.8, Sugar 462.7, Protein 77.2
KEY LIME POUND CAKE RECIPE - (4.1/5)
Provided by carmen-2
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. 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° for about 1 hour and 15 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 glaze by whisking together powdered sugar, fresh key lime juice, and vanilla until smooth. Immediately brush over top and sides of cake. Cool completely (about 1 hour).
KEY LIME POUNDCAKE
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
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 CAKE III
This is a very moist cake. Very easy to make. If you like key lime, you will love this cake.
Provided by Judy
Categories Desserts Cakes Cake Mix Cake Recipes Layer Cake
Yield 30
Number Of Ingredients 9
Steps:
- Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8 inch cake pans. Bake according to instructions on box. Allow to cool, then frost.
- To make the frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Mix well.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 32 g, Cholesterol 45.6 mg, Fat 18.2 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 5.8 g, Sodium 189.5 mg, Sugar 26.2 g
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5/5 (69)Total Time 2 hrs 45 minsServings 12
- Preheat oven to 325°. 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° 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, and immediately brush over top and sides of cake. Cool completely (about 1 hour).
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- Preheat oven to 350 degrees F. Make the cake: In a large mixing bowl, combine butter and cream cheese until light and fluffy.
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From southernliving.com
5/5 (8)Total Time 2 hrs 45 mins
- 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.
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