KEY LIME POUNDCAKE WITH KEY LIME CREAM CHEESE ICING

Key Lime Poundcake with Key Lime Cream Cheese Icing image

Provided by @MakeItYours

Number Of Ingredients 15

Previous Next

4 stick(s) butter, that's 1 pound, room temperature
3 cup(s) sugar
6 - large eggs, room temperature
4 cup(s) all-purpose flour
1/2 cup(s) fresh key lime juice
1/4 cup(s) evaporated milk
4 teaspoon(s) key lime zest, minced
1 teaspoon(s) vanilla
KEY LIME CREAM CHEESE ICING
8 ounce(s) cream cheese, room temperature
3-4 tablespoon(s) butter, room temperature
4 cup(s) confectioner's sugar
1/4 cup(s) freshly squeezed key lime juice
2-3 teaspoon(s) key lime zest
1 teaspoon(s) 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.
Now mixing by hand, gradually flour to the butter-egg mixture alternating with the key lime juice and milk. Begin and end with flour. Beat 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.
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.
The cake is far better the following day or 2 days later.