Key Lime Pound Cake Oprah Food

KEY LIME BUNDT CAKE

Steps:

• For the Streusel: Preheat oven to 325°F. Pulse graham crackers in a food processor until fine (you should have 1 heaping cup); transfer to a large bowl and whisk in flour, salt, and cinnamon. Add brown sugar; whisk to combine. Using your fingers, work in butter until mixture is evenly moistened (you should have 3 1/4 cups). Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. Sprinkle 1 cup streusel evenly into bottom of pan.
• For the Cake: Beat butter with granulated sugar, baking powder, salt, baking soda, and lime zest on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, to combine. Beat in flour in three additions, alternating with milk and then lime juice, beginning and ending with flour.
• Dollop half of batter over streusel in prepared pan. Sprinkle with 1 cup streusel; top with remaining batter. Spread with a spatula to cover streusel. Gather remaining streusel in your hands and press into large clumps before sprinkling over top to cover.
• Bake until a wooden skewer inserted in center comes out clean, 45 to 50 minutes. Remove cake from oven (leaving oven on) and let cool in pan on a wire rack 10 minutes. Turn out of pan onto a small baking sheet or pan large enough to hold cake; let cool 10 minutes.
• For the Syrup: Meanwhile, combine lime juice and granulated sugar in a small saucepan. Bring to a boil, stirring, until sugar has dissolved, then continue cooking until thickened slightly, 1 minute. Brush cake all over with syrup, continuing to brush until all of syrup is used and absorbed. Return cake to oven and bake just until syrup is set, 5 minutes.
• For the Glaze: Meanwhile, whisk together confectioners' sugar and lime juice. Immediately after removing cake from oven, use a large spatula to transfer it to rack. Let stand 5 minutes, then brush all over with glaze, dabbing top so as not to displace streusel. Let cool completely before serving. Cake can be stored at room temperature, loosely tented with foil, up to 3 days.

KEY LIME POUND CAKE

Steps:

• Preheat oven to 350 degrees (F).
• In a large bowl, using an electric mixer, cream together the sugar and butter.
• Beat until light and fluffy.
• Add key lime juice, lime rind and vanilla.
• Add one egg at a time, mixing well after each addition.
• Mix in sour cream.
• Sift in flour and baking soda.
• Mix to blend thoroughly.
• Spoon batter into a greased 10" Bundt pan or tube pan.
• Bake for 60-65 minutes, or until a skewer inserted into the center comes out clean.
• Cool on a wire rack for 15-20 minutes before turning cake out of pan.
• Meanwhile, make the glaze by combining confectioners' sugar and key lime juice.
• Mix until smooth.
• Pour glaze over warm cake.
• Let cool completely before serving.

KEY LIME POUND CAKE

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.

KEY LIME POUND CAKE

Steps:

• Preheat oven to 325°.
• Beat butter and shortening at medium speed in an electric stand mixer until creamy.
• Gradually add sugar, beating at medium speed until light and fluffy.
• Add eggs, one at a time, beating just until blended after each addition.
• In a bowl, 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 tube pan.
• Bake for 1 hour and 15 minutes to 1 hour and 20 minutes or until a pick comes out clean.
• Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
• Glaze-whisk together the powdered sugar, lime juice, and vanilla until smooth; immediately brush over top and sides of cake.
• Cool completely (1 hour); garnish if desired.

KEY LIME CAKE

Steps:

• Preheat oven to 350°.
• Spray bundt pan with cooking spray.
• Combine cake mix, lemon pudding, eggs, water, lime juice and oil; beat two minutes at medium speed of an electric mixer, stirring down sides occasionally.
• Pour batter into prepared bundt pan; bake in preheated oven as directed on box.
• Cool cake in pan for ten minutes, remove from pan.
• When cool, drizzle with glaze.
• For Glaze: combine powdered sugar and 1/4 cup Key Lime juice in mixer bowl; blend thoroughly.