KEY LIME POUND CAKE

HOW TO MAKE KEY LIME POUND CAKE

The Key Lime Pound Cake Recipe From Scratch with Key Lime Glaze creates a pound cake that is perfectly balanced between sweet and sour flavors. The crumb is quite fine, and the texture is somewhat thick, both of which are characteristics of pound cakes. This delightful take on a classic pound cake dish from the South is sure to please. This is the ideal dessert to enjoy throughout the spring and summer months!

There is nothing that can compare to the taste of a fresh pound cake baked from scratch, and the deliciousness of this Key Lime Pound Cake Recipe with Key Lime Glaze doesn’t even come close. Try this alternative recipe for pound cake instead of relying on the one you’ve always used. You are going to like the zesty citrus taste that is abundant in this dish. With just one taste, you’ll be transported back to your all-time favorite beach destination.

This one-pound cake is really thick and has a lot of moisture. Because of the batter’s consistency, the baking process takes a considerable amount of time. I cooked it for 1 hour and 30 minutes at a temperature of 325 degrees Fahrenheit. Because of the low and slow baking temperature, the outside of this pound cake becomes “crusty,” but the inside maintains a soft, sensitive texture and a little crumb. Since the outside of the cake will be golden brown after 1 hour and 15 minutes, you will have the want to remove it from the oven at that time. Do not. Examine it carefully with a thin, long wooden stick while taking care not to move the cake around too much. If there are no crumbs or just dry crumbs on the skewer, the cake is ready to be served.

INGREDIENTS NEEDED:

FOR THE CAKE; I USED:

1 Cup.Of softened butter.

1/2 Cup.Of shortening.

3 Cups.Of granulated sugar.

6 large beaten eggs.

3 Cups.Of sifted all-purpose flour.

1/2 Tsp.Of baking powder

1/8 Tsp.Of salt

1 Cup.Of whole milk; preferably 2%.

1 Tsp.Of vanilla extract.

1 1/2 Tsp.Of lime zest.

1/3 Cup.Of fresh lime.

FOR MAKING THE KEY LIME GLAZE; YOU’LL NEED:

1 1/2 Cups.Of confectioners’ sugar.

3 Tbsp.Of fresh lime juice.

1/2 Tsp.Of vanilla extract.

DIRECTIONS:

Step 1:

Turn the temperature in the oven up to 325 degrees F. Furthermore, oil and flour a tube or bundt pan of 10 inches in diameter and holding 12 cups.

Step 2:

Using a mixer with a heavy-duty motor, cream the butter and shortening together at a medium speed.

Step 3:

While mixing at a medium speed, gradually add the sugar until the mixture is light and fluffy. The eggs should be added one at a time. With each addition, beat briefly until the mixture is completely incorporated. Mix together flour, baking powder, and salt.

Step 4:

Mix the milk into the butter mixture in between additions of the flour mixture. Always start and finish with the flour mixture. After adding each ingredient, beat at a low speed until the mixture is almost completely incorporated.

Step 5:

Mix in vanilla, lime zest, and lime juice. Put the batter into the pan that has been prepared.

Step 6:

Bake for 1 hour 25 minutes to 1 hour and 30 minutes at a temperature of 325 degrees. To test whether or not the cake is done, put a long pick or skewer made of wood into the middle of the cake. The cake is ready when a skewer inserted into the center comes out empty or with a few dry crumbs.

Step 7:

Before flipping the cake onto a serving tray to finish cooling entirely, allow it to rest for 25 to 30 minutes on a wire rack within the pan.

Step 8:

Prepare the glaze while the cake is left to cool on the tray. Use a whisk to combine the ingredients for the glaze, then pour it over the cake. Keep on the counter for up to three days, or in the fridge for up to seven days.