Scratch Made Key Lime Pound Cake Recipe With Key Lime Glaze

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.

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lime zest, vanilla and lime juice. Add flour alternately with milk, beating well after each addition. Transfer to prepared pan. , Bake until a toothpick inserted in center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan 10 minutes before removing to a wire rack to cool completely. For frosting, in a large bowl, beat cream cheese, butter, lime zest and lime juice until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, garnish with lime slices and additional zest.

Steps:

• 1. Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy.
• 2. Gradually add sugar, beating at medium speed until light and fluffy.
• 3. Add eggs, 1 at a time, beating just until blended after each addition.
• 4. Stir together flour, baking powder, and salt.
• 5. Add some of the flour to butter mixture.
• 6. Alternate with milk. Beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
• 7. Stir in vanilla, lime zest, and lime juice.
• 8. Pour batter into a greased and floured 10-inch (12-cup) tube or Bundt pan.
• 9. Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean.
• 10. Cool in pan on a wire rack 10 to 15 minutes.
• 11. Prepare the Key Lime Glaze by mixing together 1 c powdered sugar, 2 Tbsp key lime juice, and 1/2 tsp vanilla extract.
• 12. Remove cake from the pan.
• 13. Immediately brush glaze over top and sides of the cake.
• 14. Cool completely (about 1 hour).

Steps:

• Preheat oven to 325* F.
• Grease and flour 10-inch tube pan.
• Mix together the flour and baking powder.
• Cream together butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in key lime juice and vanilla extract. Pour batter into prepared pan.
• Bake in a preheated oven for 90 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan 10 minutes. Turn out onto wire rack. While warm, prick top of cake all over with a toothpick.
• Pour Key Lime Glaze over warm cake. Cool completely. Enjoy!
• Key Lime Glaze:.
• In small saucepan, combine sugar, butter and key lime juice.
• Bring to boil. Continue to boil, stirring constantly, for 1 minute. Remove from heat.