Wednesday, January 22, 2014

Key Lime Pound Cake with Key Lime Glaze

Last week was a colleague's birthday and I made her a Key Lime Pound Cake!  It was delicious! So delicious that I completely forgot to take a photo of the end result!


Right before I put it in the oven!!

Key Lime Pound Cake

1 C of Butter (Softened, and yes that is 2 sticks, YIKES)
1/2 C of Shortening ( I used the Crisco Stick)
3 Cups of Sugar
6 Large Eggs
3 Cups All Purpose Flour
1/2 tsp of baking powder
1/8 tsp of salt
1 C of milk (I used skim)
1 tsp Vanilla
1 tsp key lime zest ( I bought key limes but you can use regular limes)
1/4 C Key Lime Juice ( I got this by the lemon juice in the juice isle, you can use lime juice if you can't find key lime)

Preheat Oven to 350.  Butter and Flour a bundt pan.  Using a large stand mixer cream together shortening and butter.  Gradually add sugar and beat on a medium speed until fluffy.  Add eggs one at a time and beat each one just until blended.  In a separate bowl mix together flour, baking powder and salt.  Gradually add to butter mixture, alternating between adding milk. Begin and end with flour mixture.  So begin adding a bit of flour mixture, add a little milk, add a little flour, milk, flour, you get the point...just make sure to end with the flour.  Mix just until blended each time.  Stir in key lime zest, key lime juice and vanilla.  Transfer batter into your bundt pan.  Bake an hour and 15 to an hour and 20 minutes.  Make sure the knife comes out clean...Gooey bundt cakes are not good.  Leave cake in pan for 15 minutes to cool.  In the meantime make the Key Lime Glaze (See below).  Turn pan over and carefully tap cake loose on top of a wire rack covered in parchment paper.  This is so you don't get the icing everywhere.  Since I was taking this to the office, I iced it on the cake carrier.  Ice immediately after you take it out of pan.

Key Lime Glaze

1 C powdered sugar
2 TBS key lime juice
1/2 tsp of vanilla

Whisk all together, forming a glaze.  

I also sliced fresh strawberries to serve on top of the cake.


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