Best Key Lime Poundcake With Key Lime Cream Cheese Icing Recipes

KEY LIME POUND CAKE

Key Lime Pound Cake image

This Key lime pound cake was inspired from a basic pound cake recipe that I like to play around with. It's now the only cake requested at every gathering. The unfrosted cake freezes well. -Pat Stewart, Canton, Georgia

Provided by Taste of Home

Categories Desserts

Time 1h30m

Yield 16 servings.

Number Of Ingredients 15

Ingredients

2 cups butter, softened
2-1/2 cups sugar
6 large eggs, room temperature
2 teaspoons grated key lime zest
2 tablespoons Key lime juice
1 tablespoon vanilla extract
4 cups all-purpose flour
3/4 cup 2% milk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon grated key lime zest
1 tablespoon Key lime juice
3-3/4 cups confectioners' sugar
Lime slices, optional

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.

Nutrition Facts : Calories 575 calories, Fat 36g fat (22g saturated fat), Cholesterol 161mg cholesterol, Sodium 306mg sodium, Carbohydrate 57g carbohydrate (33g sugars, Fiber 1g fiber), Protein 7g protein.

KEY LIME POUND CAKE

Key Lime Pound Cake image

This key lime pound cake will take you to The Keys. It's a tender and moist pound cake. Refreshing, the key lime flavor isn't overpowering. Brushing with a key lime glaze is perfect and enhances the citrus flavor. Since it's brushed while warm the glaze soaks into the pound cake. You can serve this for any occasion ... it will be...

Provided by Gayle Seidelman

Categories Cakes

Time 1h15m

Number Of Ingredients 16

Ingredients

FOR CAKE
1 c butter
1/2 c shortening
3 c sugar
6 large eggs
3 c all-purpose flour
1/2 tsp baking powder
1 c milk
1/8 tsp salt
1 tsp vanilla
1 tsp lime zest
1/4 c key lime juice
FOR GLAZE
1 c powdered sugar
2 Tbsp key lime juice
1/2 tsp vanilla extract

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).

KEY LIME POUND CAKE WITH KEY LIME CREAM CHEESE ICING RECIPE - (3.7/5)

Key Lime Pound Cake with Key Lime Cream Cheese Icing Recipe - (3.7/5) image

Provided by BobN

Number Of Ingredients 16

Ingredients

POUND CAKE
4 sticks butter, room temperature (one pound)
3 cups sugar
6 large eggs, room temperature
4 cups all-purpose flour
1/2 cup fresh key lime juice
1/4 cup evaporated milk, (I always keep a good number of those small, 5 ounce cans in my pantry.)
4 teaspoons key lime zest, minced
1 teaspoon vanilla
ICING
8 ounces cream cheese, room temperature
3 to 4 tablespoons butter, room temperature
4 cups confectioner's sugar
1/4 cup freshly squeezed key lime juice
2 to 3 teaspoons key lime zest
1 teaspoon vanilla extract

Steps:

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. Using a stand-up mixer or electric hand-held, beat the butter well until light in color and fluffy. Add the sugar and again beat well for at least 5 minutes. I use a stand up mixer and beat the mixture 10-15 minutes. I don't like a "grainy" cake. One at a time add the eggs and beat only until the yellow disappears. Stir juice, milk, zest and vanilla together. 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. Bake for 1 hour and 45 minutes or until cake tester comes out clean. 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. The cake is far better the following day or 2 days later. Make the icing. Using a hand mixer beat cream cheese and butter in a large bowl until well mixed. Add confectioner's sugar and beat well until completely smooth and fluffy. Add key lime juice, zest and vanilla and mix until all ingredients are incorporated. Ice cake. This makes quite a bit of icing. After icing the entire pound cake I fill the middle hole with the excess icing. When the cake is served icing can be taken from the middle and dolloped along the side the slice of cake.