Key Lime Poundcake With Key Lime Cream Cheese Icing Recipes

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.

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.

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.

Steps:

• Beat butter and cream cheese until fluffy.
• Add in lime juice and zest.
• Slowly mix in powdered sugar, 1 cup at a time.
• If it seems too runny add a little bit more powdered sugar.

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).

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.