Key Lime Pound Cake with Key Lime Glaze
Jun 12, 2023 22:51:06 GMT -5
Post by maybetoday on Jun 12, 2023 22:51:06 GMT -5
Key Lime Pound Cake with Key Lime Glaze
Prep Time: 15minutes
Cook Time: 1hour hour 30minutes
Ingredients
FOR THE CAKE
1 cup butter (NOT margerine!)
1/2 cup shortening
3 cups granulated sugar
6 large eggs at room temperature
3 cups all-purpose flour sifted
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup whole milk 1%
1 teaspoon vanilla extract
1 and 1/2 teaspoon Key lime zest (Use regular if you can't find key limes)
1/3 cup fresh Key lime juice
KEY LIME GLAZE
1 and 1/2 cups confectioners' sugar sifted before measuring
3 tablespoons fresh Key lime juice
1/2 teaspoon vanilla extract
Instructions
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.
link
Prep Time: 15minutes
Cook Time: 1hour hour 30minutes
Ingredients
FOR THE CAKE
1 cup butter (NOT margerine!)
1/2 cup shortening
3 cups granulated sugar
6 large eggs at room temperature
3 cups all-purpose flour sifted
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup whole milk 1%
1 teaspoon vanilla extract
1 and 1/2 teaspoon Key lime zest (Use regular if you can't find key limes)
1/3 cup fresh Key lime juice
KEY LIME GLAZE
1 and 1/2 cups confectioners' sugar sifted before measuring
3 tablespoons fresh Key lime juice
1/2 teaspoon vanilla extract
Instructions
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.
link
