I need to do a few things with this post, so I’m going to list them first so that I remember them all (Because I have an absolutely deplorable memory, folks!).
1. Thank you so much to two lovely ladies, Leslie Reiney – my boss and friend – and her good friend Angela Gallops, for bringing this cake to our attention at FFA. We’re always on the hunt for an awesome recipe, naturally, so we love you ladies for sharing!
2. Confession Time: I get stressed when cooking. I flip out if I make too many messes – I’ve got a tiny kitchen, there’s just no room for messes, you know? While we were making this cake, sis began pouring in the flour mixture, and she couldn’t see that it was also pouring right out of the other side of the bowl and onto the table and the floor. Oops! I was all, “Ack! Ack!” That doesn’t translate very well, so I then tried to use my big girl words. “The flour’s going everywhere, it’s a mess!” My sis pops back with “This is how cooking happens!” Which made us roar with large giggles. She’s right – cooking is messy. Just gotta deal with it.
3. My kidlet was swimming when we went outside to sit a spell and sample our slavish efforts. “Whatcha eating?” kidelt shouted. “Cake!” we replied. Kidlet’s eyes lit up like the moon on high beam and she scampered over, dripping wet, and plopped down. And ate some cake. I almost hit the deck in shock. My kid. Eating. What I cooked. Awsomesauce. Trust me, this does not happen often!
OK, list is done – on with the cake!
We brought you limes a couple of weeks ago for Cinco de Mayo, now have some for Spring!
You’ll need to juice about 4 total for this recipe. I tried the room temperature trick that a commenter mentioned on the margarita post and it worked great – thanks, Christine! The limes are easier to juice at room temp, plus roll them on your cutting board prior to cutting to help the juices flow easier.
Stand mixers, despite their weight and bulk, were some of the best things ever invented. Ours is hard at work creating the batter as we toss it some love every so often, sugar in this case.
Behold, the fluffiest cake batter ever!
It baked up so purty.
We made it some Key Lime Glaze – a double batch, actually. Good thing too.
It really needed a lot of glaze, and we even used the spatula shown to scoop it back up and keep on glazing.
After you glaze it, you’ll have to let it cool down for about another hour – it gets its glaze while still warm. But when that hour is up, oh man- noms are on!
Actually, you should probably just get your noms on with this cake as often as possible. Breakfast, lunch, etc. Elevensies. Any time is cake time!
Key Lime Pound Cake with Key Lime Glaze
from Southern Living
Prep Time: 20 minutes Cook Time: 1 hour and 20 minutes (cools for another hour) Level: Intermediate Serves: 12
For the cake:
- 1 cup butter, softened
- 1/2 cup shortening
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon lime zest
- 1/4 cup fresh Key lime juice
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh Key lime juice
- 1/2 teaspoon vanilla extract
Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, occasionally pausing to scrape the sides of the bowl with a spatula. Stir in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan. Your pan will be very full. Place pan on a baking sheet if you wish in case some spills over – ours didn’t, but it was just a precaution.
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 (ours was actually done about ten minutes early, so start checking yours a little early too). Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack (we covered our rack with wax paper since we’d soon be glazing it; parchment paper will also work) by placing rack over pan and flipping. Gently tap the pan if the cake doesn’t immediately come loose. With a little encouragement it should come out.
Prepare Key Lime Glaze. Whisk together powdered sugar, fresh Key lime juice, and vanilla until smooth. Immediately brush over top and sides of cake. Cool completely (about 1 hour).
Again, we doubled the glaze recipe, and even though I just love frosting, I thought we’d better double it just to have the bare minimum really needed for this cake. Turned out it was just right. There will be some that still pools on your wax paper, but just use a spatula or butter knife to scoop it up and keep on glazing. If you do decide to use double glaze, be sure to double the ingredients above.
Store in an airtight container on the counter for about a week.
You can make this ahead of time – it taste even better the next day. The key lime flavors become a little more concentrated and noticeable.