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Key Lime Pound Cake with Key Lime Icing

Key Lime Pound Cake with Key Lime Icing

by jughandle

Key Lime Pound Cake with Key Lime Cream cheese Icing is the ultimate tropical desert. This cake is perfect for those who love the moist consistency of pound cake and the tangy sweetness of Key Lime.

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5 from 2 votes
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KEY LIME POUND CAKE WITH KEY LIME CREAM CHEESE ICING

This cake is perfect for those who love the moist consistency of pound cake and the tangy sweetness of Key Lime.
Course Dessert
Cuisine Southern American
Keywords Key Lime Pound Cake
Protein Eggs
Cooking Method Baking
Hot/Cold Dish Either
Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Cooling Time 1 hour 30 minutes
Total Time 3 hours 40 minutes
Servings 12 slices
Author jughandle

What You Will Need:

For the Cake
  • 4 Sticks butter - that’s 1 pound bring them to room temperature
  • 3 cups sugar
  • 6 whole large eggs - room temperature
  • 4 cups all-purpose flour
  • 1/2 cup fresh key lime juice
  • 2 oz evaporated milk - (I always keep a good number of those small, 5 ounce cans in my pantry.)
  • 4 tsps key lime zest - minced
  • 1 tsp vanilla
For the Key Lime Cream Cheese Icing
  • 8 ounces cream cheese - One pack at room temperature
  • 4 Tbsp butter - room temperature
  • 4 cups confectioners sugar
  • 1/4 cup freshly squeezed key lime juice
  • 3 teaspoons key lime zest
  • 1 teaspoon vanilla extract

Equipment Needed:

  • 10 inch tube pan

Method:

For the Cake:

  • Preheat oven to 300°. Cover inside of 10 inch tube pan with non-stick spray. Set aside.
  • To make the butter-egg mixture: Using a stand mixer or electric hand-held, beat the butter well until light in color and fluffy. Add the sugar and again beat well until the graininess of the sugar is gone. With a stand mixer it will take 10-15 minutes. One at a time add the eggs and beat only until the yellow disappears.
  • Juice mixture: Stir Key lime juice, milk, zest and vanilla together.
  • To make the batter: Mixing by hand, gradually add the 4 cups of flour to the butter-egg mixture alternating with the key lime juice, vanilla 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.
    tube pan
  • Bake for 1 hour and 45 minutes at 300° F or until cake tester comes out clean.
  • Cool on a cooling rack for 20-25 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.
  • For 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 the cake with a relatively thin layer of icing.
  • This recipe 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.

Notes

http://www.theirreverentkitchen.com

Nutrition

Nutrition Facts
KEY LIME POUND CAKE WITH KEY LIME CREAM CHEESE ICING
Amount Per Serving
Calories 882 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 26g163%
Cholesterol 115mg38%
Sodium 371mg16%
Potassium 112mg3%
Carbohydrates 124g41%
Fiber 1g4%
Sugar 91g101%
Protein 6g12%
Vitamin A 1328IU27%
Vitamin C 5mg6%
Calcium 49mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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