in my kitchen · more cake, please

Cake #18 Key lime pound cake with cream cheese glaze

Week #18 is Key lime pound cake!  I created this one for the second winner of my little competition back over Easter weekend.

In the spring time citrus just feels right with its bright and fresh flavors.  This cake, I believe, hit the spot!  I searched on pinterest of course for help on the recipe, and I found this gem on theirreverentkitchen.com!

Key lime pound cake (for Wendy Tate and her family!)

Ingredients:

  •  4 sticks butter, that’s 1 pound, room temperature
  • 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
  • 1 teaspoon vanilla

Instructions:

  • 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 20-25 minutes in the pan then transfer from pan to cooling rack and allow to cool another hour or until completely cool.
  • When it was cooled, I mixed a little lime juice and confectioners sugar and painted it all over the outside of the cake with a pastry brush.  I feel like this gives it a little extra zing!
  • After glazing the cake I sprinkled with lime zest and white sugar crystals.

Unlike previous cakes – I tried to follow this recipe exactly (with the exception of the last step).  Now the glaze, on the other hand, I just monkeyed with the following ingredients until I found the consistency I wanted.

Glaze:
4 oz cream cheese, confectioners sugar(a cup maybe?), lime juice (a tbsp or two), and cream (a tbsp?) and maybe a drop of lemon extract. – I whipped these ingredients until they were smooth and ready drizzle over the cake.

I was thrilled to hear back from sweet Wendy and her family!  They thoroughly enjoyed the cake!  Here’s a bit of what she said:

Our family’s favorite season is summer, &, if you ask us what summer tastes like, we’ll probably say “Summer tastes like key lime!” Oh, we might say it tastes like ice cream and watermelon & lemonade too, but key lime is always a main ingredient of summer!

And your cake? It hit every note just right… it was bright & lovely… the perfect springy taste that says, “Summer is on the way, y’all!!”

The cake was packaged perfectly… a delicious gift!

The cake was a good texture & so “clean.” I loved the lightly browned edges.

And the cream cheese icing glaze was marvelous!! It was Beth’s favorite part. In her words: “I could eat the icing w/ a spoon!”

The icing was a wonderful blend of sweet-tart, & the lime zest & sugar crystals combined in my mouth in a tasty little explosion of flavor!

Thank you, Wendy for such and kind and glowing review!  🙂

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