Key Lime Poundcake With Key Lime Cream Cheese Icing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

KEY LIME POUND CAKE W/ KEY LIME CREAM CHEESE ICING



Key Lime Pound Cake w/ Key Lime Cream Cheese Icing image

Homemade Key Lime Pound Cake w/ Key Lime Cream Cheese Icing! Bakes up dense and moist with plenty of fresh key lime flavor!

Provided by divas can cook

Categories     cake     Dessert     pound cake

Time 1h35m

Number Of Ingredients 18

3 cups all-purpose flour (sifted)
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons key lime zest ((zest from about 4-5 key limes))
1½ cups unsalted butter (softened)
3 cups granulated sugar
6 eggs (room temperature)
1 teaspoon vanilla extract
1 teaspoon lime extract
1/4 cup key lime juice ((juice from about 4-5 key limes))
1/2 cup sour cream
1/2 cup buttermilk
2 oz cream cheese (softened)
2 cups powdered sugar
1/4 cup key lime juice ((juice from about 4-5 key limes))
1/4 cup milk ((use enough to make icing pourable))
1-2 teaspoons key lime zest (plus more for garnishing if desired) ((zest from about 4-5 key limes))
1 teaspoon vanilla extract ((optional))

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



Key Lime Pound Cake image

A slice of the Keys for your cake stand.

Provided by Southern Living Editors

Categories     Cakes

Time 2h45m

Yield Serves 12

Number Of Ingredients 14

1 cup butter (2 sticks), softened
½ cup shortening
3 cups sugar
6 large eggs
3 cups all-purpose flour
½ teaspoon baking powder
⅛ teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lime zest
¼ cup fresh Key lime juice
1 cup powdered sugar
2 tablespoons fresh Key lime juice
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 325°F. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
  • Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan.
  • Bake at 325°F for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
  • Prepare Key Lime Glaze: Whisk together powdered sugar, fresh Key lime juice, and vanilla until smooth. Use immediately.
  • Brush Key Lime Glaze over top and sides of cake immediately after preparing. Cool completely (about 1 hour).

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



Key Lime Pound Cake with Key Lime Cream Cheese Icing Recipe - (3.7/5) image

Provided by BobN

Number Of Ingredients 16

POUND CAKE
4 sticks butter, room temperature (one pound)
3 cups sugar
6 large eggs, room temperature
4 cups all-purpose flour
1/2 cup fresh key lime juice
1/4 cup evaporated milk, (I always keep a good number of those small, 5 ounce cans in my pantry.)
4 teaspoons key lime zest, minced
1 teaspoon vanilla
ICING
8 ounces cream cheese, room temperature
3 to 4 tablespoons butter, room temperature
4 cups confectioner's sugar
1/4 cup freshly squeezed key lime juice
2 to 3 teaspoons key lime zest
1 teaspoon 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. 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 POUND CAKE WITH GLAZE



Key Lime Pound Cake with Glaze image

This is a variation of the recipe that was in the April 2011 Southern Living magazine. It is a very moist cake with a delicate Key lime taste--not too overpowering. The basic pound cake recipe is from my grandmother, who was well known for her pound cakes!

Provided by kp1971us

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h5m

Yield 12

Number Of Ingredients 14

3 cups white sugar
1 cup unsalted butter, softened
½ cup shortening
3 cups cake flour, sifted
½ teaspoon baking powder
⅛ teaspoon salt
6 large eggs
1 cup heavy cream
¼ cup Key lime juice
1 teaspoon lime zest
1 teaspoon vanilla extract
1 cup powdered sugar
2 tablespoons Key lime juice
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan; line with parchment paper.
  • Beat white sugar, butter, and shortening together with an electric mixer on medium speed until creamy.
  • Sift cake flour, baking powder, and salt together. Add flour mixture, eggs, and cream alternately to the butter mixture, beginning and ending with the flour mixture. Beat on low speed just until blended. Stir in Key lime juice, lime zest, and vanilla extract. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 30 minutes. Cool in the pan on a wire rack for 15 minutes; remove cake from the pan to cool completely.
  • While cake cools, combine powdered sugar, Key lime juice, and vanilla extract in a bowl. Immediately brush glaze over the top and sides of the cake.

Nutrition Facts : Calories 682.8 calories, Carbohydrate 89.9 g, Cholesterol 160.8 mg, Fat 34 g, Fiber 0.7 g, Protein 6.7 g, SaturatedFat 17.2 g, Sodium 90.2 mg, Sugar 60.7 g

KEY LIME POUND CAKE



Key Lime Pound Cake image

This Key lime pound cake was inspired from a basic pound cake recipe that I like to play around with. It's now the only cake requested at every gathering. The unfrosted cake freezes well. -Pat Stewart, Canton, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 16 servings.

Number Of Ingredients 15

2 cups butter, softened
2-1/2 cups sugar
6 large eggs, room temperature
2 teaspoons grated key lime zest
2 tablespoons Key lime juice
1 tablespoon vanilla extract
4 cups all-purpose flour
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

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lime zest, vanilla and lime juice. Add flour alternately with milk, beating well after each addition. Transfer to prepared pan. , Bake until a toothpick inserted in center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan 10 minutes before removing to a wire rack to cool completely. For frosting, in a large bowl, beat cream cheese, butter, lime zest and lime juice until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, garnish with lime slices and additional zest.

Nutrition Facts : Calories 575 calories, Fat 36g fat (22g saturated fat), Cholesterol 161mg cholesterol, Sodium 306mg sodium, Carbohydrate 57g carbohydrate (33g sugars, Fiber 1g fiber), Protein 7g protein.

KEY LIME POUNDCAKE



Key Lime Poundcake image

Susan Levin Turner has taught many Southerners, both professional chefs and home cooks, how to bake a proper cake. She has made cakes for politicians and celebrities, and turned out five when the chef Edna Lewis turned 76. "Cakes bring people together for celebrations and funerals and everything in between," she said. Ms. Turner, who owns Food Glorious Food in Tallahassee, Fla., developed this recipe to combine Key limes, a flavor associated with South Florida, with poundcake, a staple in the more rural, agricultural parts of North Florida. She bakes hers in an old-fashioned large square poundcake pan, but the recipe has been adapted here for a loaf pan, which is a little easier to find and work with. She likes to coat the inside of the greased cake pan with sugar, which helps the cake slide from the pan and offers a little more crispness to the crust. This recipe uses flour instead for tenderness, but the sugar method offers a homey Southern touch. Or use a combination of both.

Provided by Kim Severson

Categories     cakes, dessert

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 13

1 cup/226 grams unsalted butter at room temperature, cut into pieces, plus more for greasing the pan
2 cups/240 grams all-purpose flour, more for flouring the pan
1 1/2 teaspoons baking powder
4 ounces/113 grams cream cheese at room temperature, cut into pieces
1 1/2 cups/297 grams granulated white sugar
4 eggs at room temperature, lightly beaten
2 tablespoons lime zest
1 tablespoon Key lime juice
4 ounces/113 grams cream cheese at room temperature
1/4 cup/57 grams unsalted butter at room temperature
2 cups/227 grams confectioners' sugar
1/4 cup/60 milliliters Key lime juice
2 tablespoons lime zest

Steps:

  • Make the cake: Heat oven to 325 degrees. Generously butter and flour a 9-by-5-inch loaf pan. Sift the flour and baking powder and set aside.
  • Mix butter and cream cheese in bowl of a stand mixer, or with a hand mixer on medium speed, until blended; gradually add sugar and beat on medium speed for 5 minutes until light in color and fluffy. Add the beaten eggs about a quarter at a time, fully incorporating before adding the next.
  • Add lime zest and mix to incorporate. Add dry ingredients alternately with lime juice, beginning and ending with flour mixture and adding juice in two additions. Mix just enough to incorporate. Pour batter into pan until it is just 3/4-inch from the top (you may have a little batter left over; do not use it or you risk overflow). Firmly tap the pan on the counter a few times to reduce air pockets.
  • Bake for about 1 hour, or until just set in the middle. Check cake after 30 minutes; if top is browning too quickly, tent with foil. If the cake is not set in the middle after an hour, continue baking, checking middle at 5-minute intervals, until set.
  • Cool in the pan for 20 minutes; loosen edges and turn out cake onto plate with raised edges to contain the glaze.
  • Meanwhile, make the glaze: In a glass bowl, beat the cream cheese and butter until well blended and a little fluffy, about 2 minutes. With the mixer on slow speed, gradually add confectioners' sugar until fully incorporated, then beat for 20 to 30 seconds.
  • Mix in the lime juice, then heat the mixture in a microwave oven for a minute or more until it is very warm and loose. Using a wooden skewer, poke several holes in the cake. Pour half the glaze over cake, let sit for 10 minutes, pour remaining glaze over cake and sprinkle with lime zest.

Nutrition Facts : @context http, Calories 599, UnsaturatedFat 10 grams, Carbohydrate 73 grams, Fat 33 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 19 grams, Sodium 166 milligrams, Sugar 53 grams, TransFat 1 gram

KEY LIME POUND CAKE



Key Lime Pound Cake image

This key lime pound cake will take you to The Keys. It's a tender and moist pound cake. Refreshing, the key lime flavor isn't overpowering. Brushing with a key lime glaze is perfect and enhances the citrus flavor. Since it's brushed while warm the glaze soaks into the pound cake. You can serve this for any occasion ... it will be...

Provided by Gayle Seidelman

Categories     Cakes

Time 1h15m

Number Of Ingredients 16

FOR CAKE
1 c butter
1/2 c shortening
3 c sugar
6 large eggs
3 c all-purpose flour
1/2 tsp baking powder
1 c milk
1/8 tsp salt
1 tsp vanilla
1 tsp lime zest
1/4 c key lime juice
FOR GLAZE
1 c powdered sugar
2 Tbsp key lime juice
1/2 tsp vanilla extract

Steps:

  • 1. Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy.
  • 2. Gradually add sugar, beating at medium speed until light and fluffy.
  • 3. Add eggs, 1 at a time, beating just until blended after each addition.
  • 4. Stir together flour, baking powder, and salt.
  • 5. Add some of the flour to butter mixture.
  • 6. Alternate with milk. Beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
  • 7. Stir in vanilla, lime zest, and lime juice.
  • 8. Pour batter into a greased and floured 10-inch (12-cup) tube or Bundt pan.
  • 9. Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean.
  • 10. Cool in pan on a wire rack 10 to 15 minutes.
  • 11. Prepare the Key Lime Glaze by mixing together 1 c powdered sugar, 2 Tbsp key lime juice, and 1/2 tsp vanilla extract.
  • 12. Remove cake from the pan.
  • 13. Immediately brush glaze over top and sides of the cake.
  • 14. Cool completely (about 1 hour).

More about "key lime poundcake with key lime cream cheese icing recipes"

KEY LIME CAKE WITH KEY LIME CREAM CHEESE FROSTING
key-lime-cake-with-key-lime-cream-cheese-frosting image
Web Aug 10, 2012 Preheat oven to 350 degrees. Grease 3 – 8 inch round cakes pans or 1 – 9×13 cake pan. In a large mixing bowl, add cake mix …
From callmepmc.com
4.8/5 (95)
Total Time 42 mins
Category Breakfast or Side
Calories 381 per serving
  • Beat 1/2 cup butter and 8 ounces cream cheese until smooth, add confectioners sugar with a mixer on low. Add lime juice and vanilla. Mix until smooth. Frost cake.


BEST KEY LIME POUND CAKE RECIPE - HOW TO MAKE POUND …
best-key-lime-pound-cake-recipe-how-to-make-pound image
Web Apr 27, 2016 Step 2 Make the cake: In a large mixing bowl, combine butter and cream cheese until light and fluffy. Mix in sugar, then gradually add in eggs 1 to 2 at a time, beating on low until combined.
From delish.com


KEY LIME CAKE WITH CREAM CHEESE LIME ICING - STACY …
key-lime-cake-with-cream-cheese-lime-icing-stacy image
Web For the Key Lime Cake. Preheat the oven to 350 degrees Farenheit. Grease and flour three 9-inch round cake pans. In a large mixing bowl, mix the sugar, flour, salt, baking powder, baking soda, and gelatin, and mix …
From stacylynharris.com


KEY LIME CAKE WITH CREAM CHEESE FROSTING - THE BEST …
key-lime-cake-with-cream-cheese-frosting-the-best image
Web Mar 23, 2020 Preheat the oven to 325 degrees. In a large bowl, add oil, eggs, milk, vanilla, zest, and lime juice. Cream together on low until combined. In another large bowl, add sugar, flour, baking powder, …
From thebestcakerecipes.com


KEY LIME CAKE RECIPE (WITH CREAM CHEESE FROSTING) | KITCHN
key-lime-cake-recipe-with-cream-cheese-frosting-kitchn image
Web Feb 18, 2023 Finely grate the zest of 1 large key lime into the bowl. Add the butter and 1 3/4 cups granulated sugar. Beat with the paddle attachment on low speed until the mixture appears dry and sandy, about 2 minutes. …
From thekitchn.com


KEY LIME POUND CAKE WITH KEY LIME CREAM CHEESE ICING

From sweetpeaskitchen.com
4.5/5 (24)
Total Time 1 hr 45 mins
Category Baking, Desserts, Snacks
Published Mar 6, 2023


KEY LIME POUND CAKE WITH KEY LIME CREAM CHEESE ICING - RECIPES …
Web Ingredients. 4 sticks butter, at room temperature 3 c. sugar 6 large eggs, at room temperature 4 c. all-purpose flour 1/2 c. fresh key lime juice 1/4 c. evaporated milk
From faxo.com


KEY LIME POUND CAKE WITH KEY LIME CREAM CHEESE ICING
Web May 23, 2019 4 tsp minced key lime zest. 1 tsp vanilla. Preparation: Beat the butter until fluffy. Add in the sugar, and beat for 5 minutes. Stand-up mixers work better. Beat the …
From healthyfoodhouse.com


KEY LIME CAKE RECIPE - GRANDBABY CAKES
Web Feb 10, 2020 Start by preheating your oven to 325°F then liberally spray a 12-cup bundt pan with non-stick baking spray. In your mixer bowl, add butter, oil or shortening, and …
From grandbaby-cakes.com


KEY LIME POUND CAKE WITH KEY LIME CREAM CHEESE ICING
Web 4 tsp minced key lime zest. 1 tsp vanilla. Preparation: Beat the butter until fluffy. Add in the sugar, and beat for 5 minutes. Stand-up mixers work better. Beat the mixture for 10-15 …
From healthyrecipeshome.com


KEY LIME POUND CAKE RECIPE - THE SPRUCE EATS
Web Apr 5, 2022 Beat on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the …
From thespruceeats.com


KEY LIME POUND CAKE W/ KEY LIME CREAM CHEESE GLAZE - YOUTUBE
Web ️SUBSCRIBE http://bit.ly/divascancookfan Key Lime Pound Cake w/ Key Lime Cream Cheese Icing!! It's that time of year again where key lime everything is in...
From youtube.com


KEY LIME CAKE RECIPE - SIMPLY RECIPES
Web Nov 14, 2022 Using your hands, rub the key lime zest into the sugar to release the oils in the zest. Set the bowl in the base of your stand mixer and fit the mixer with the paddle …
From simplyrecipes.com


KEY LIME POUND CAKE - CHEEKYKITCHEN
Web Jul 17, 2022 Step 1: In a large mixing bowl, add in the butter and cream cheese. Beat with a hand mixer until well combined. Step 2: Add in confectioners’ sugar and beat until …
From cheekykitchen.com


CAKE - KEY LIME POUND CAKE WITH CREAM CHEESE RECIPES
Web Oct 6, 2022 Mix key lime zest, flour, baking powder, and salt in a large bowl. Remove from consideration. Butter and sugar should be creamed together in a large bowl on low …
From findsimplyrecipes.com


KEY LIME POUND CAKE RECIPE | MYRECIPES
Web 3 cups sugar. 6 large eggs. 3 cups all-purpose flour. ½ teaspoon baking powder. ⅛ teaspoon salt. 1 cup milk. 1 teaspoon vanilla extract. 1 teaspoon lime zest. ¼ cup fresh …
From myrecipes.com


Related Search