all-purpose flour baking powder eggs fresh Key lime juice Lime Zest milk powdered sugar salt shortening Sugar unsalted butter, softened vanilla extract Desserts

Wedding Dessert Ideas: Key Lime Pound Cake Recipe

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Key Lime Pound Cake Recipe
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Rating: 0
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Print Recipe
via Barbara Bakes
Servings Prep Time
1 serves 8 30 minutes
Cook Time
1.30 hours
Servings Prep Time
1 serves 8 30 minutes
Cook Time
1.30 hours
Key Lime Pound Cake Recipe
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
via Barbara Bakes
Servings Prep Time
1 serves 8 30 minutes
Cook Time
1.30 hours
Servings Prep Time
1 serves 8 30 minutes
Cook Time
1.30 hours
Ingredients
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 6 large eggs
  • 1/2 cup shortening
  • 3 cups Sugar
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon Lime Zest
  • 1/4 cup fresh Key lime juice
  • 1 1/2 cups powdered sugar
Key Lime Glaze
  • 3 tablespoons fresh Key lime juice
  • 1/2 teaspoon vanilla extract
Servings: serves 8
Units:
Instructions
  1. Preheat oven to 325°. In a mixing bowl, whisk together flour, baking powder, and salt; set aside.
  2. In the bowl of a stand mixer, beat butter and shortening at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended.
  3. Add flour mixture to butter mixture alternating with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
  4. Mix in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan. (I used two 6-cup bundt pans.)
  5. Bake for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. (Bake half size Bundts for 50 – 55 minutes.) Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
  6. Prepare Key Lime Glaze by whisking together powdered sugar, 3 tablespoons fresh Key lime juice, and 1/2 teaspoon vanilla until smooth. Immediately brush or drizzle over top and sides of cake. Cool completely before serving
Recipe Notes

*You can substitute 2 3/4 cups sugar and 1/4 teaspoon baking powder were used to adjust for high altitude.

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