Lime Pound Cake W Fresh Lime Glaze Food

KEY LIME POUND CAKE WITH GLAZE

Key Lime Pound Cake with Glaze image

This is a variation of the recipe that was in the April 2011 Southern Living magazine. It is a very moist cake with a delicate Key lime taste--not too overpowering. The basic pound cake recipe is from my grandmother, who was well known for her pound cakes!

Provided by kp1971us

Categories Desserts Cakes Pound Cake Recipes

Time 2h5m

Yield 12

Number Of Ingredients 14

Ingredients

3 cups white sugar
1 cup unsalted butter, softened
½ cup shortening
3 cups cake flour, sifted
½ teaspoon baking powder
⅛ teaspoon salt
6 large eggs
1 cup heavy cream
¼ cup Key lime juice
1 teaspoon lime zest
1 teaspoon vanilla extract
1 cup powdered sugar
2 tablespoons Key lime juice
½ teaspoon vanilla extract

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.

Nutrition Facts : Calories 682.8 calories, Carbohydrate 89.9 g, Cholesterol 160.8 mg, Fat 34 g, Fiber 0.7 g, Protein 6.7 g, SaturatedFat 17.2 g, Sodium 90.2 mg, Sugar 60.7 g

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In a mixer set with the paddle attachment, beat the butter over medium speed until soft and creamy, about 5 minutes. Add the granulated sugar and continue to beat until well mixed and creamy, another 2 to 3 minutes. Beat in the egg yolks, add the lime zest and continue to beat until fully incorporated, another 2 minutes or so. Reduce the speed to low, and gently add the all-purpose flour, salt and baking powder. Continue to beat for another couple minutes. The batter should be completely homogeneous and feel a bit dense and heavy.
Combine the 1/2 cup lime juice with the granulated sugar in a small saucepan and heat over medium heat for a couple minutes, just until sugar has diluted. Run the tip of a knife around the edges of the pound cake. Place an inverted platter or board on top of the loaf pan. Invert to release the pound cake and immediately invert another platter on top of the upside down pound cake, flip over to have straight side up. With a toothpick, poke holes all over its surface, going as deep as the toothpick will go. Pour the entire lime syrup evenly over the pound cake. Let it sit for 10 minutes.
In a small mixing bowl, combine the 2 tablespoons lime juice with the vanilla and confectioners’ sugar until thoroughly mixed. With a tablespoon, add one tablespoon at a time over the pound cake and rub it gently with the back of the spoon to spread it over the top. Let some of the extra glaze slide down the sides, as it will give it a pretty glazed look. Let the glaze dry for at least 10 minutes. Enjoy!

Lime Pound Cake W Fresh Lime Glaze Food

KEY LIME POUND CAKE WITH GLAZE

This is a variation of the recipe that was in the April 2011 Southern Living magazine. It is a very moist cake with a delicate Key lime taste--not too overpowering. The basic pound cake recipe is from my grandmother, who was well known for her pound cakes!

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