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KEY LIME POUND CAKE RECIPE

KEY LIME POUND CAKE RECIPE

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.

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Ingredients

  • 2 cpus butter, softened
  • 2-1/2 cups sugar
  • 6 large eggs, room temperature
  • 2 teaspoons grated key lime zest
  • 2 tablespoons Key lime juice
  • 1 tablespoon vanilla extract
  • 4 cups all-purpose flour
  • 3/4 cup 2% milk
FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon grated key lime zest
  • 1 tablespoon Key lime juice
  • 3-3/4 cups confectioners’ sugar
  • Lime slices,

Directions:

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lime zest, vanilla and lime juice. Add flour alternately with milk, beating well after each addition. Transfer to prepared pan.
Bake until a toothpick inserted in center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan 10 minutes before removing to a wire rack to cool completely. For frosting, in a large bowl, beat cream cheese, butter, lime zest and lime juice until smooth. Gradually beat in confectioners’ sugar. Spread over cake. If desired, garnish with lime slices and additional zest.

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