Key Lime Pound Cake W Key Lime Cream Cheese Icing Recipes

KEY LIME POUND CAKE W/ KEY LIME CREAM CHEESE ICING

Steps:

• Preheat oven to 325 F. Grease and lightly flour a 9½ inch bundt pan. Set aside.
• In a large bowl whisk together flour, baking powder, salt and key lime zest. Set aside.
• In a large bowl, using low mixer speed cream together butter and sugar just until combined.
• Mix in eggs, one at a time until combine.
• Mix in vanilla and lime extract.
• Mix in key lime juice, sour cream and buttermilk.
• Gradually add dry mixture into wet mixture until batter is fluffy and combined (DO NOT OVER MIX)
• Spoon batter into prepared pan and shake the pan to level it out and remove air bubbles.
• Bake for 1 hour and 15 minutes (may need a few extra minutes. I usually underbake slightly to get that perfect moist and velvety texture. Remember cake will continue to cook as it cool)
• Remove from oven and place on a cooling rack.
• When pan is cool enough to touch, remove cake from cake pan and allow cake to cool completely on the cooling rack.

KEY LIME POUND CAKE WITH KEY LIME CREAM CHEESE ICING RECIPE - (3.7/5)

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. 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 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. The cake is far better the following day or 2 days later. Make the icing. 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. This makes quite a bit of icing. After icing the entire pound cake I fill the middle hole with the excess icing. When the cake is served icing can be taken from the middle and dolloped along the side the slice of cake.

KEY LIME CREAM CHEESE FROSTING

Steps:

• Beat butter and cream cheese until fluffy.
• Add in lime juice and zest.
• Slowly mix in powdered sugar, 1 cup at a time.
• If it seems too runny add a little bit more powdered sugar.