Key Lime Poundcake
I pulled the basics of this poundcake from Southern Living Magazine, however I found that their icing was too vanilla and their cake not key limey enough for my taste. While I was able to edit the icing during baking, after tasting the completed cake, while very good, I would add twice the amount of key lime juice, and even more lime zest than the already tripled portion that I used form their original recipe to really give it that key lime pop I was looking for. My minor tweaks are included below.
I am hoping I can experiment again soon and increase the amount of Key Lime juice I use, but until then 4 out of 5 stars. Also I used Nellie and Joe’s Famous Key West Key Lime Juice – you can find it in the baking isle at Kroger or Martin’s. It is definitely my favorite, and has a delicious pie recipe on the bottle!
Ingredients
- 1 cup butter, softened
- 1/2 cup shortening
- 3 1/2 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- 3 teaspoons lime zest
- 1 lime juiced
- 1/4 cup fresh Key lime juice
Key Lime Glaze
- 2 cup powdered sugar
- 4 tablespoons fresh Key lime juice
- 1/2 teaspoon vanilla extract
1. Preheat oven to 325°.
2. Beat butter and shortening at medium speed in a stand mixer until the texture is creamy
3. Gradually add sugar, beating at medium speed until the batter becomes light and fluffy.
4. Add eggs 1 at a time
5. In a separate bowl, stir together flour, baking powder, and salt.
6. Add the flour mixture and milk to the batter intermediately, giving the batter time to absorb each addition, before adding the next
7. Stir in vanilla, lime zest, key lime and lime juice.
8. Pour batter into a greased and floured tube pan.
9. Bake at 325° for approximately 1 hour and 15 minutes
NEXT:
Prepare Key Lime Glaze by combining all of the listed ingredients, and immediately brush over top and sides of cake.
Cool the cake completely (about 1 hour).
