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Best & Healthy Recipes

KEY LIME POUND CAKE

KEY LIME POUND CAKE

A sweet, moist, dense key lime pound cake drizzled with a tart key lime glaze. A delicious Southern twist to a traditional pound cake.

This recipe I originally shared as part of a virtual progressive dinner – of course I brought the dessert. This cake has become one of my most popular cake recipes and if you missed it the first time around, you’ll definitely want to give it a try.

The recipe uses both butter and shortening in the batter. I thought about changing the recipe and using all butter, but decided not to because shortening creates higher, lighter-textured baked goods, while the butter adds great flavor. So I knew a combination would give me the best of both worlds.

TIPS
  1. When it comes to measuring flour, a cup is not always a cup. Sifting is a must.
  2. This pound cake is dense and moist. The batter is thick and it takes a long time to bake. I baked it at 325 degrees F for 1 hour and 30 minutes. That low, slow baking makes this pound cake ‘crusty’ on the outside and with a soft, tender texture and small crumb inside. You’ll be tempted to take the cake out at 1 hour and 15 minutes because the outside is golden brown. Do not. Test it carefully (without moving the cake too much) with a small, long wooden skewer. The cake is done with no crumbs or dry crumbs are on the skewer.
  3. It takes a little patience to make. You’ll need to cream the butter and sugar until it’s light and fluffy. This is a must.
  4. Also, add the eggs one at a time. You may want to dump them all in at once but resist the urge.
  5. Finally, allow the cake to cool at least 20 to 30 minutes in the pan before inverting it onto a platter.

To Make this Recipe You’Il Need the following ingredients:

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