INGREDIENTS:
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
PREPARATION
STEP 1
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.
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