Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, key lime pound cake. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Our Key Lime Pound Cake somehow manages to be both substantial and airy—it's a textural dream. It's also infused with the zesty zing of fresh Key limes. That's thanks to both Key lime zest and Key lime juice, a dynamic, flavorful duo that really shines in this recipe.
Key Lime Pound Cake is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Key Lime Pound Cake is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have key lime pound cake using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Key Lime Pound Cake:
- Prepare 1 cup salted butter, softened
- Get 1/2 cup shortening
- Prepare 3 cups sugar
- Prepare 6 large eggs
- Prepare 3 cups all purpose flour
- Take 1/2 tsp baking powder
- Make ready 1 cup milk
- Make ready 1 tsp vanilla extract
- Make ready 1 tsp lime zest
- Make ready 1/2 cup fresh lime juice
- Take For Key lime glaze:
- Take 1 cup powdered sugar
- Take 2 tbsp fresh lime juice
- Get 1/2 tsp vanilla extract
This cake is made with real limes. Dress up traditional pound cake with a little lime zest and a homemade Key lime glaze for a deliciously tropical dessert. I was so looing forward to taking this Key Lime Pound Cake to our family Easter Dinner. Prepped all ingredients to room temperature and followed directions carefully.
Instructions to make Key Lime Pound Cake:
- Preheat oven to 325°F. Cream together butter and shortening. Gradually add sugar until light and fluffy.
- Add eggs one at a time beating until just blended.
- Stir flour, baking soda together in separate bowl and add alternatively with milk by starting with flour and ending with flour until just blended. Do not over mix. Stir in lime juice, vanilla, and lime zest.
- Pour batter into 10 inch greased and floured tube pan or fluted pan. Bake at 325°F for an hour and 15 minutes or until tooth pick inserted into center comes out clean. Cool in pan for 10-15 minutes. Remove from pan to wire rack.
- Mix together key lime glaze until smooth and pour over cake while warm.
Not to toot my own horn, but I am a (self-appointed) Pound Cake Queen. I mean, what would Grandbaby Cakes be if I didn't know my way around cake or This Key Lime Cake is a testament to the skills my Big Mama taught me. Each bite is buttery, zesty, fragrant and sweet. For this key lime pound cake, I opted to use all butter instead of my usual butter-shortening duo. Something about all-butter pound cakes with You won't find any lime jello in this key lime pound cake.
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