KEY LIME POUND CAKE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 sticks butter, that’s 1 pound, room temperature
3 c. sugar
6 large eggs, room temperature
4 c. all-purpose flour
1/2 c. fresh key lime juice
1/4 c. evaporated milk
4 tsp. key lime zest, minced
1 tsp. vanilla
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Directions: |
Directions:1. Preheat oven to 300°. Cover inside of 10 inch tube pan with non-stick spray. My pan is 10 1/2″ and it’s just fine. Set aside.
2. Using a stand-up mixer or electric hand-held, beat the butter well until light in color and fluffy. 3. Add the sugar and again beat well for at least 5 minutes.
4. One at a time add the eggs and beat only until the yellow disappears.
5. Stir juice, milk, zest and vanilla together.
6. Now mixing by hand, gradually flour to the butter-egg mixture alternating with the key lime juice and milk mixture. Begin and end with flour. Mix well but just enough to incorporate all ingredients. You don’t want a tough pound cake!
Pour evenly into the tube pan and tap pan on the counter to loosen any air bubbles.
7. Bake in a prepared bunt pan or 2 loaf pans for 1 hour and 45 minutes or until cake tester comes out clean.
8. Cool on a cooling rack for 15-20 minutes in the pan then transfer from pan to cooling rack and allow to cool another hour or until completely cool.
9. Ice with the Key Lime Cream Cheese Icing found in the back of this section. |
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Personal
Notes: |
Personal
Notes: If the cake isn't eaten up right away, you will find that it's much better after 2 or 3 days.
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