A Taste of the Keys! Key Lime Pound Cake!
This pound cake is sweet, but not too sweet, it is tangy and refreshing and perfect! I am a pound cake fan! An aficionado, if you will. We love it plain and with flavor.
Ingredients :
4 sticks (1 pound) real butter, softened (Do not use margarine!!)
3 cups granulated sugar
6 eggs at room temperature
2 teaspoons vanilla extract
1 teaspoon lime extract (optional)
4 cups all purpose flour (not self rising)
1/2 cup key lime juice
4 tablespoons fresh lime zest
1 teaspoon lime juice crystals (optional)
1/4 cup milk
1/4 cup heavy cream
Glaze
2 cups confectioners (powdered) sugar
5 tablespoons key lime juice
2 tablespoons fresh lime zest for topping
Directions :
1. Preheat oven to 300 degrees.
2. Beat butter with mixer until light and fluffy.
3. Add sugar to butter and cream together until light and fluffy, at least three to five minutes.
4. Using the mixer on low speed, add eggs one at a time waiting 30 seconds between each addition to make sure the eggs are well incorporated.
5. Add extracts, lime juice, lime zest and lime juice crystals if using. Stir to combine.
6. Add flour and milk in three additions. Alternating between 1/3 flour and then 1/2 milk, then another 1/3 of the flour, the remaining 1/2 of the milk and ending with the rest of the flour. Blend just until well combined.
7. The cake can be made in a large 10 cup Bundt pan or 10 cup tube or Angel Food cake pan or in 2 standard 9 x 5 loaf pans. Spray the pans well and if desired, line with parchment paper to ensure good release. Make sure to spray the parchment paper as well.
8. Bake for 1 hour and 15 minutes for the loaves or 1 hour and 40 minutes for the Bundt or Tube pan. The cake is done when a toothpick or skewer inserted in the center comes out clean and free of any visible moisture.
9. Remove from oven and allow to cool in pan for 10 minutes then remove from pan and place on a rack to cool completely.
10. Mix powdered sugar and lime juice together to create a glaze that will drizzle nicely off the spoon. Spoon over the cake evenly and allow to drip down the sides of the cake.
11. Sprinkle lime zest over the glazed cake.
12. Allow glaze to set completely before cutting the cake.
13. Store cake in airtight containers, tins, or wrapped well in plastic wrap to retain freshness.
Last Step : Don't forget to share!
Recipe From : noreenskitchen.blogspot.com
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