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All Recipes Cake

KEY LIME POUNDCAKE WITH KEY LIME CREAM CHEESE ICING

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KEY LIME POUNDCAKE WITH KEY LIME CREAM CHEESE ICING

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INGREDIENTS:

4 sticks butter, that’s 1 pound, room temperature

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

INSTRUCTIONS:

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 a 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.

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