KEY LIME POUND CAKE
A slice of the Keys for your cake stand.
Provided by Southern Living Editors
Categories Cakes
Time 2h45m
Yield Serves 12
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F. 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 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 (12-cup) tube pan.
- Bake at 325°F 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; remove from pan to wire rack.
- Prepare Key Lime Glaze: Whisk together powdered sugar, fresh Key lime juice, and vanilla until smooth. Use immediately.
- Brush Key Lime Glaze over top and sides of cake immediately after preparing. Cool completely (about 1 hour).
KEY LIME CAKE
Key lime pie lovers, prepare for a real treat. Some of our favorite seasonal surprises come in the form of cakes, whether it's a simple Bundt or a seven-layer masterpiece filled with chocolate or your favorite fruity preserves. That's why we are delighted to add this sweet and tart dessert into our summertime rotation. Key limes are a refreshing twist to the classic lemon zest, and give this light and fluffy cake an extra flavorful punch.
Provided by Southern Living Editors
Categories Layer Cakes
Time 3h45m
Yield Serves 12
Number Of Ingredients 20
Steps:
- Prepare the Curd: Place egg yolks in a small heatproof bowl. Bring sugar and lime juice to a boil in a heavy nonaluminum 3 1/2-quart saucepan over medium-high. Remove from heat. Gradually whisk about one fourth of the hot juice mixture into egg yolks. Add egg yolk mixture to remaining hot juice mixture in saucepan, whisking constantly until well combined. Cook mixture over medium, whisking constantly, until thickened to pudding-like consistency, 6 to 8 minutes. Add butter cubes in 6 additions, whisking constantly after each addition until butter melts and mixture is well combined. Remove from heat. Pour mixture through a fine mesh strainer into a bowl. Place plastic wrap directly on surface of mixture to prevent a film from forming. Chill at least 3 hours or up to 24 hours.
- While Curd chills, prepare the Cake Layers: Preheat oven to 350°F. Grease (with shortening) and flour 3 (8-inch) round cake pans; set aside. Beat sugar and butter with a stand mixer fitted with a paddle attachment on medium speed until fluffy, 3 to 5 minutes. Gradually add egg whites, one third at a time, beating well on low speed after each addition. Whisk together flour, baking powder, and salt in a separate bowl. Gradually add flour mixture to butter mixture alternately with water, beginning and ending with flour mixture, beating on low speed until just incorporated. Stir in lime zest and vanilla. (Batter will appear broken.) Pour batter evenly into prepared cake pans. Bake in preheated oven until a wooden pick inserted in centers of cakes comes out clean, 18 to 21 minutes. Cool in pans on wire racks 10 minutes. Invert cakes onto wire racks, and let cool completely, about 1 hour.
- Prepare the Frosting: Beat butter with an electric mixer on medium speed until smooth, about 1 minute. Gradually add powdered sugar, lime juice, vanilla, and salt, beating until smooth, about 2 minutes. Increase speed to medium-high; beat until light and fluffy, about 1 minute. Spoon Frosting into a large piping bag with a tip cut off (about 1/2 inch).
- Assemble the Cake: Place 1 Cake Layer on a serving plate or a cake stand. Pipe Frosting in a ring (about 1/4-inch high) around top outer edge of layer. Spread one third of the Curd (about 1/2 cup) inside Frosting ring. Top with second Cake Layer; repeat Frosting piping and Curd spreading. Top with third Cake Layer; repeat Frosting piping and Curd spreading. Spread remaining Frosting around sides of cake, reserving about 1/2 cup in piping bag. Pipe reserved Frosting into a ring of 1/2-inch dots around top of cake. Garnish cake with lime zest.
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!
Provided by kp1971us
Categories Desserts Cakes Pound Cake Recipes
Time 2h5m
Yield 12
Number Of Ingredients 14
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
KEY LIME POUND CAKE
Make and share this Key Lime Pound Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 609.5, Fat 27.3, SaturatedFat 13.2, Cholesterol 136.5, Sodium 221.4, Carbohydrate 85.7, Fiber 0.9, Sugar 60.1, Protein 7.2
MADE FROM SCRATCH LIME POUND CAKE
I made this cake this morning, but have yet to cut into it. I made it for my mom's bday. I hope it turned out ok. Will have to update you. I intended this to be a dense cake with a glaze topping. I referred to several recipes for a lime cake before concocting my own version. I like to make a recipe my own, plus make it a bit healthier. Most cakes call for far too much sugar and animal fat. This makes just a bit larger cake than a square or round pan will hold. I used a 7"x9" pyrex baking dish. I am by no means experienced when it comes to cooking or baking. Hope it turned out....
Provided by crowesfeet
Categories Gelatin
Time 45m
Yield 1 small cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees.
- Lightly grease and flour cakepan.
- In a separate bowl, sift flour and baking soda and set aside.
- In a large bowl, mix together sugar, eggs, egg whites, veggie oil, water and lime juice. Add in sour cream and gelatine. Then gradually add in the presifted flour and baking soda.
- Pour into prepared cakepan and bake at 350 for approximately 30 minutes or until toothpick comes out clean.
- Allow to cool for 20 minutes or so, before removing from pan.
- While cooling prepare glaze. Add together confectioner's sugar, lime juice, water or milk and stir until smooth.
- Pour glaze over warm cake and allow to cool.
Nutrition Facts : Calories 213.4, Fat 7.7, SaturatedFat 1.6, Cholesterol 37.5, Sodium 86.1, Carbohydrate 30.7, Fiber 0.5, Sugar 17.6, Protein 5.8
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KEY LIME SHEET CAKE RECIPE - SOUTHERN LIVING
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2.7/5 (3)Total Time 9 hrs 10 mins
- Preheat oven to 325°F. Beat together cake mix, cold water, oil, and eggs in a medium bowl with an electric mixer on medium speed until well combined, about 1 minute. Pour batter into a 17- x 13-inch rimmed baking sheet coated with baking spray; spread batter evenly. Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, about 20 minutes. Place on a wire rack; using a fork, liberally prick holes all over top of warm cake.
- Whisk together gelatin and hot water in a small heatproof bowl until gelatin is dissolved. Pour mixture over surface of warm cake, letting it soak into cake. Let cake cool 30 minutes.
- Process cream cheese, condensed milk, lime juice, sugar, and 1 tablespoon of the lime zest in a food processor until well blended, about 1 minute. Pour mixture over cooled cake; spread into an even layer. Chill until top is set, about 8 hours or overnight.
- Spread cake with whipped topping; sprinkle evenly with remaining 1 tablespoon lime zest, and decorate with lime slices. Slice and serve.
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