Key Lime Iced Pound Cake
Try this Key Lime Iced Pound Cake recipe.
Try this Key Lime Iced Pound Cake recipe.
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla
- 4 cups all-purpose flour
- 3 cups sugar
- 8 ounces cream cheese room temperature
- 6 large eggs room temperature
- 4 sticks butter that’s 1 pound room temperature
- 1/2 cup fresh key lime juice
- 1/4 cup evaporated milk (i always keep a good number of those small, 5 ounce cans in my pantry.)
- 4 teaspoons key lime zest minced
- preheat oven to 300â°. cover inside of 10 inch tube
- 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
- 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 c
- bake for 1 hour and 45 minutes or until cake teste
- cool on a cooling rack for 20-25 minutes in the pa
- the cake is far better the following day or 2 days
- key lime cream cheese icing
- 3-4 tablespoons butter room temperature
- 4 cups confectioner’s sugar
- 1/4 cup freshly squeezed key lime juice
- 2-3 teaspoons key lime zest
- using a hand mixer beat cream cheese and butter in
- add confectioner’s sugar and beat well until compl
- 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 e
- Carbohydrate 1299.37155719421 g
- Cholesterol 2824.19850328 mg
- Fat 152.9021816817 g
- Fiber 13.9920002629515 g
- Protein 147.315056821649 g
- Saturated Fat 69.1431232725971 g
- Serving Size 1 1 (2913g)
- Sodium 175516.200042538 mg
- Sugar 1285.37955693126 g
- Trans Fat 23.3174361006067 g
- Calories 7109 calories
Step-by-step
- 4 sticks butter (1 pound), room temperature
- 3 cups sugar
- 6 large eggs, room temperature
- 4 cups all-purpose flour
- 1/2 cup fresh key lime juice
- 1/4 cup evaporated milk
- 4 teaspoons key lime zest, minced
- 1 teaspoon vanilla
- Preheat oven to 300°F. Cover inside of a 10-inch tube pan with non-stick spray.
- Beat butter until light and fluffy. Add sugar and beat for at least 5 minutes.
- Add eggs one at a time, beating until yellow disappears.
- Stir together juice, milk, zest, and vanilla.
- Gradually add flour to the butter-egg mixture, alternating with the key lime juice and milk mixture. Begin and end with flour. Mix well.
- Pour batter into the tube pan and tap to remove air bubbles.
- Bake for 1 hour and 45 minutes, or until a cake tester comes out clean.
- Cool in the pan for 20-25 minutes, then transfer to a cooling rack to cool completely.
- 8 ounces cream cheese, room temperature
- 3-4 tablespoons butter, room temperature
- 4 cups confectioners' sugar
- 1/4 cup freshly squeezed key lime juice
- 2-3 teaspoons key lime zest
- 1 teaspoon vanilla extract
- Beat cream cheese and butter until well mixed. Add confectioners' sugar and beat until smooth and fluffy.
- Add key lime juice, zest, and vanilla. Mix until incorporated.
- Ice the cake. Use excess icing to fill the middle hole.
My Key Lime Iced Pound Cake Adventure: A Recipe for Success (and Sweet Memories)
Baking has always been more than just a hobby for me; it's a way to connect with my family, a creative outlet, and a delicious path to making memories. This Key Lime Iced Pound Cake is a prime example. It’s not just a cake; it's a journey, a testament to the simple joys of spending time in the kitchen and sharing the fruits of my labor (literally!) with those I love. The initial inspiration came from a family reunion. We always have a dessert competition, and I wanted to contribute something uniquely refreshing and different from the usual chocolate chip cookies and brownies.
The recipe itself was a delightful adventure. Finding the perfect balance of tart key lime and rich pound cake was a delicate process, requiring a few test runs (which, let's be honest, were delicious failures!). The key, I discovered, is in the freshness of the ingredients. Using freshly squeezed key lime juice and zested lime made all the difference. The aroma alone filled my kitchen with a vibrant, uplifting scent that promised the deliciousness to come. The process itself was meditative; the rhythmic beating of the mixer, the gentle folding of the flour, the careful pouring of the batter – it was a soothing ritual, a calm counterpoint to the daily rush of life. The wait for the cake to bake was agonizing, but the tantalizing scent emanating from the oven kept me going.
The final product? A masterpiece of creamy, tangy perfection. The cake's moist crumb, infused with the bright zest of key lime, paired beautifully with the smooth, luscious cream cheese icing. Each bite was a burst of sunshine, a reminder of warm summer days and happy gatherings. It wasn't just a dessert; it was a conversation starter, a source of pride, and a delicious end to a perfect day. The recipe is simple enough for a beginner baker, yet elegant and sophisticated enough for the most seasoned culinary expert. And the best part? It tastes even better the next day, making it perfect for gatherings or simply enjoying a slice with a cup of tea (or coffee!) as a delicious treat.
Beyond the tangible results, this Key Lime Iced Pound Cake represents more to me. It represents the joy of creation, the satisfaction of mastering a new recipe, and the pleasure of sharing something delicious with loved ones. It is a reminder that even the simplest moments, when imbued with passion and love, can become extraordinary memories.
I encourage everyone to try this recipe. It’s not just a cake; it's an experience. So gather your ingredients, put on your apron, and prepare to embark on a culinary adventure that will delight your taste buds and warm your heart. The memories you create in the kitchen, like the delicious taste of this cake, are sure to last a lifetime.
Tips and Tricks for Perfect Key Lime Iced Pound Cake:
- Room Temperature Ingredients: This is crucial for achieving a light and fluffy texture. Make sure your butter, eggs, and cream cheese are at room temperature before you begin.
- Fresh is Best: Use freshly squeezed key lime juice and zest for the most vibrant flavor.
- Don't Overmix: Overmixing the batter will result in a tough cake. Mix just until the ingredients are combined.
- Cooling is Key: Allow the cake to cool completely before icing. This prevents the icing from melting.
- Get Creative with the Icing: Feel free to experiment with the icing. Add a pinch of salt for a sophisticated touch, or use different types of citrus zest.
- Make it Ahead: This cake tastes even better the next day. Make it a day or two in advance for the best flavor.
So, are you ready to bake your own slice of sunshine? Let me know how your Key Lime Iced Pound Cake turns out! I can’t wait to hear about your baking adventures!
