Key Lime Pound Cake With Key Lime Glaze Food

KEY LIME POUND CAKE WITH GLAZE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan; line with parchment paper.
• Beat white sugar, butter, and shortening together with an electric mixer on medium speed until creamy.
• Sift cake flour, baking powder, and salt together. Add flour mixture, eggs, and cream alternately to the butter mixture, beginning and ending with the flour mixture. Beat on low speed just until blended. Stir in Key lime juice, lime zest, and vanilla extract. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 30 minutes. Cool in the pan on a wire rack for 15 minutes; remove cake from the pan to cool completely.
• While cake cools, combine powdered sugar, Key lime juice, and vanilla extract in a bowl. Immediately brush glaze over the top and sides of the cake.

SCRATCH MADE KEY LIME POUND CAKE RECIPE WITH KEY LIME GLAZE

Steps:

• Preheat oven to 325 degrees F.
• Grease and flour a 10-inch (12 cup) tube or bundt pan.
• Cream butter and shortening at medium speed with a heavy-duty mixer.
• Gradually add sugar, beating at medium speed until light and fluffy.
• Add eggs, one at a time. Beat just until blended after each addition.
• Stir together flour, baking powder, and salt.
• Add flour mixture to butter mixture alternately with milk. Begin and end with flour mixture.
• Beat at low speed until just blended after each addition.
• Stir in vanilla, lime zest, and lime juice.
• Spoon batter into prepared pan.
• Bake at 325 degrees for 1 hour 25 to 30 minutes.
• Test doneness by inserting a long wooden pick or skewer into the center of cake. The cake is done when the skewer comes out clean or with dry crumbs.
• Cool cake in pan on a wire rack 25 to 30 minutes before inverting onto a serving tray to cool completely.
• While cake is cooling on tray, prepare glaze. Mix glaze ingredients together with a whisk and drizzle over cake.
• Store on countertop for 3 days or in refrigerator up to 7 days.

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 POUNDCAKE

Steps:

• Make the cake: Heat oven to 325 degrees. Generously butter and flour a 9-by-5-inch loaf pan. Sift the flour and baking powder and set aside.
• Mix butter and cream cheese in bowl of a stand mixer, or with a hand mixer on medium speed, until blended; gradually add sugar and beat on medium speed for 5 minutes until light in color and fluffy. Add the beaten eggs about a quarter at a time, fully incorporating before adding the next.
• Add lime zest and mix to incorporate. Add dry ingredients alternately with lime juice, beginning and ending with flour mixture and adding juice in two additions. Mix just enough to incorporate. Pour batter into pan until it is just 3/4-inch from the top (you may have a little batter left over; do not use it or you risk overflow). Firmly tap the pan on the counter a few times to reduce air pockets.
• Bake for about 1 hour, or until just set in the middle. Check cake after 30 minutes; if top is browning too quickly, tent with foil. If the cake is not set in the middle after an hour, continue baking, checking middle at 5-minute intervals, until set.
• Cool in the pan for 20 minutes; loosen edges and turn out cake onto plate with raised edges to contain the glaze.
• Meanwhile, make the glaze: In a glass bowl, beat the cream cheese and butter until well blended and a little fluffy, about 2 minutes. With the mixer on slow speed, gradually add confectioners' sugar until fully incorporated, then beat for 20 to 30 seconds.
• Mix in the lime juice, then heat the mixture in a microwave oven for a minute or more until it is very warm and loose. Using a wooden skewer, poke several holes in the cake. Pour half the glaze over cake, let sit for 10 minutes, pour remaining glaze over cake and sprinkle with lime zest.

KEY LIME CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan or one 10 inch bundt pan.
• In a large bowl stir together; lemon cake mix, lemon instant pudding, water, oil, eggs, and 5 tablespoons key lime juice, mixing well. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 45 minutes. Pour key lime glaze over cake while still warm.
• To Make Glaze: Mix together the confectioner's sugar and 3 tablespoons of the key lime juice (or more if necessary), spoon glaze over warm cake.

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.

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 POUND CAKE WITH KEY LIME GLAZE

Steps:

• Preheat oven to 325* F.
• Grease and flour 10-inch tube pan.
• Mix together the flour and baking powder.
• Cream together butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in key lime juice and vanilla extract. Pour batter into prepared pan.
• Bake in a preheated oven for 90 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan 10 minutes. Turn out onto wire rack. While warm, prick top of cake all over with a toothpick.
• Pour Key Lime Glaze over warm cake. Cool completely. Enjoy!
• Key Lime Glaze:.
• In small saucepan, combine sugar, butter and key lime juice.
• Bring to boil. Continue to boil, stirring constantly, for 1 minute. Remove from heat.

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 LARGO KEY LIME POUND CAKE WITH KEY LIME GLAZE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, beat 1 cup of butter, shortening and 2 cups of sugar until light and fluffy. Beat in the eggs, one at a time, blending each one thoroughly. Combine the flour and baking powder, stir into the batter alternating with the milk, vanilla and 1/2 cup of key lime juice. Pour into the prepared pan and smooth the top.
• Bake in the preheated oven until a knife inserted into the crown of the cake comes out clean, about 90 minutes.
• While the cake is baking, make the glaze in a small bowl. Stir together 1/4 cup sugar, 1/4 cup butter and key lime juice. When the cake is done, invert it onto a wire rack while still warm, but not straight out of the oven. Poke several times with a skewer or toothpick. Pour the glaze over the warm cake allowing it to seep into the holes. Allow the cake to cool completely before serving.

LUSCIOUS GLAZED KEY LIME CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.
• For cake:.
• Combine cake mix, pudding mix, eggs, oil, water and 1/4 cup fresh lime juice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Pour into pan.
• Bake at 350 degrees F for 50-60 minutes, or until wooden pick inserted into center comes out clean. Cool in pan 25 minutes.
• Remove cake from pan onto wire rack, to loosen. Return cake to pan. Poke holes in top of warm cake with wooden pick or long-tined fork.
• For glaze:.
• Combine 2 cups confectioners' sugar, fresh lime juice, water and melted butter in medium bowl.
• Pour slowly over top of warm cake. Cool completely.
• Invert cake onto serving plate. Dust with additional confections sugar.
• Garnish with lime slices and strawberry slices, if desired.
• Enjoy!

KEY LIME POUND CAKE

Steps:

• Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy.
• Gradually add sugar, beating at medium speed until light and fluffy.
• Add eggs, 1 at a time, beating just until blended after each addition.
• Stir together flour, baking powder, and salt.
• Add some of the flour to butter mixture.
• Alternate 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 (12-cup) tube or Bundt pan.
• Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean.
• Cool in pan on a wire rack 10 to 15 minutes.
• Prepare the Key Lime Glaze by mixing together 1 c powdered sugar, 2 Tbsp key lime juice, and 1/2 tsp vanilla extract.
• Remove cake from the pan.
• Immediately brush glaze over top and sides of the cake.
• Cool completely (about 1 hour).