Name: Key Lime Pound Cake
Prep time: 40 min
Cook time: 40 min
Yield: 1
Ingredients: 2 cups butter, softened -; 2-1/2 cups sugar -; 2 tablespoons grated key lime zest -; 6 large eggs, room temperature -; 2 tablespoons Key lime juice -; 1 tablespoon vanilla extract -; 4 cups (540 grams) cake flour -; 1 teaspoon salt -; 3/4 cup 2% milk -; Frosting: -; 1 package (8 ounces) cream cheese, softened -; 1/2 cup butter, softened -; 1 teaspoon grated Key lime zest -; 1 tablespoon Key lime juice -; 3-3/4 cups confectioners' sugar -; Lime slices, optional -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Key Lime Pound Cake

1. 2 cups butter, softened -

2. 2-1/2 cups sugar -

3. 2 tablespoons grated key lime zest -

4. 6 large eggs, room temperature -

5. 2 tablespoons Key lime juice -

6. 1 tablespoon vanilla extract -

7. 4 cups (540 grams) cake flour -

8. 1 teaspoon salt -

9. 3/4 cup 2% milk -

10. Frosting: -

11. 1 package (8 ounces) cream cheese, softened -

12. 1/2 cup butter, softened -

13. 1 teaspoon grated Key lime zest -

14. 1 tablespoon Key lime juice -

15. 3-3/4 cups confectioners' sugar -

16. Lime slices, optional -

How to cook deliciously - Key Lime Pound Cake

1. Stage

Preheat oven to 350°F. Spend time greasing and flouring a 10 inch fluted tube pan well so the cake won't stick. Shortening or butter both work and a small wire mesh sieve helps distribute flour evenly. In a large bowl, cream the butter, sugar and zest until light and fluffy, for about five to seven minutes. Add the juice and vanilla and beat on high for another minute. Add the eggs one at a time and beat on low. Scrape down the bowl as needed. Sift the flour and salt together into a bowl. Add 1/3 of the flour mixture alternating with 1/2 of the milk, beginning and ending with flour on low speed. Scrape the batter into your prepared pan. Editor's tip: While pound cakes are meant to be dense, you can prevent a tough crumb. When adding flour and milk in an alternating fashion, only mix until just combined. Over-mixing at this step will create too much gluten and decrease the cake's tenderness.

2. Stage

Bake the cake until a toothpick or metal skewer inserted in the center comes out clean or with just a few moist crumbs, 1 hour and 15 minutes to 1 hour and 30 minutes. Cool them in pan for 10 minutes before turning out on a wire rack to completely cool.

3. Stage

In a large bowl, beat the cream cheese, butter, lime zest and juice until smooth. Gradually add confectioner's sugar and beat until incorporated and fluffy. Spread over cooled cake and garnish with slime slices and zest.