KEY LIME POUND CAKE RECIPE RECIPES

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KEY LIME POUNDCAKE WITH KEY LIME CREAM CHEESE ICING | JUST ...



Key Lime Poundcake with Key Lime Cream Cheese Icing | Just ... image

How to make Key Lime Poundcake with Key Lime Cream Cheese Icing

Provided by @MakeItYours

Number Of Ingredients 15

4 stick(s) butter, that’s 1 pound, room temperature
3 cup(s) sugar
6 - large eggs, room temperature
4 cup(s) all-purpose flour
1/2 cup(s) fresh key lime juice
1/4 cup(s) evaporated milk
4 teaspoon(s) key lime zest, minced
1 teaspoon(s) vanilla
KEY LIME CREAM CHEESE ICING
8 ounce(s) cream cheese, room temperature
3-4 tablespoon(s) butter, room temperature
4 cup(s) confectioner’s sugar
1/4 cup(s) freshly squeezed key lime juice
2-3 teaspoon(s) key lime zest
1 teaspoon(s) vanilla extract

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.
  • Now mixing by hand, gradually flour to the butter-egg mixture alternating with the key lime juice and milk. Begin and end with flour. Beat 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.
  • 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.
  • The cake is far better the following day or 2 days later.

KEY LIME POUNDCAKE WITH KEY LIME CREAM CHEESE ICING | JUS…



Key Lime Poundcake with Key Lime Cream Cheese Icing | Jus… image

How to make Key Lime Poundcake with Key Lime Cream Cheese Icing

Provided by @MakeItYours

Number Of Ingredients 15

4 stick(s) butter, that’s 1 pound, room temperature
3 cup(s) sugar
6 - large eggs, room temperature
4 cup(s) all-purpose flour
1/2 cup(s) fresh key lime juice
1/4 cup(s) evaporated milk
4 teaspoon(s) key lime zest, minced
1 teaspoon(s) vanilla
KEY LIME CREAM CHEESE ICING
8 ounce(s) cream cheese, room temperature
3-4 tablespoon(s) butter, room temperature
4 cup(s) confectioner’s sugar
1/4 cup(s) freshly squeezed key lime juice
2-3 teaspoon(s) key lime zest
1 teaspoon(s) vanilla extract

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.
  • Now mixing by hand, gradually flour to the butter-egg mixture alternating with the key lime juice and milk. Begin and end with flour. Beat 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.
  • 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.
  • The cake is far better the following day or 2 days later.

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