HOW TO MAKE KEY LIME POUND CAKE?
An incredibly soft, dense, thick cake with a tangy glaze. A deliciously unique pound cake.
I shared this recipe as part of my virtual progressive dinner; it also includes dessert. This cake is one of my most famous recipes and if you haven’t tried it yet, you’ll certainly want to check it out.
The traditional Southern pound cake gets a tropical kick from the addition of tropical flavors in the recipe. Make it while the weather is warm to cool sweet cravings. Make it in the hotter part of summer to encourage traveling to a tropical climate. Anyway, the dish can carry you to Key West in one bite. Close your eyes and relax deeply while you imagine catching island breezes from your remote coastal patio. Will one cake satisfy all those needs? So if it’s this recipe, it should. If you have never tried a Key Lime Pound Cake, well this cake is for you!!
I used Butter, for greasing the pan and flour for dusting it, but you can use a non-stick cooking spray.
One Pkg.Of 3-ounces Of lime-flavored gelatin.
Granulated sugar: I used one cup and 1/3,
All-purpose flour: 300 grams, I sifted before using it.
1/2 small sp.Of salt.
1 small sp.Of baking powder.
1 small sp.Of baking soda.
1 1/3 Cups. Of canola oil, Don’t use less than this quantity, this is the right one.
1 Cup.Of orange juice.
1 Large sp.Of lime juice.
1/2 small sp.Of vanilla extract.
5 medium eggs- slightly beaten.
THE GLAZE INGREDIENTS:
1/2 Cup.Of 4 large regular limes juice.
1/2 Cup.Of confectioners’ sugar.
THE ICING INGREDIENTS:
A Pkg.Of 8-ounces Of softened cream cheese at room temp.
A box.Of confectioners’ sugar, equivalent to 1 pound.
1 large sp.Of lime juice.
1/2 Cup. Of butter, softened at room temp.
2 small sp. Of lime zest, If desired.
TO MAKE THE CAKE, FOLLOW THE STEPS BELOW:
I began by preheating the oven to 350 degrees F, and I greased and floured an appropriate size pan.
Then, In a large mixing bowl, I combined the lime-flavored gelatin, with the granulated sugar, flour, baking powder, and salt, and I stir to mix well.
After that, I added the canola oil, one cup Of orange juice, lemon juice, vanilla extract, and eggs, and I mixed thoroughly to combine.
For baking, I poured the batter evenly into the prepared pan, spread it well, and baked for approximately 35 to 40 minutes.
Previously, I used to test for doneness by touching the top and inserting a toothpick.
When it was done, I cooled the cake in the pan for 5 minutes in the center of the oven.
THIS HOW TO MAKE THE GLAZE:
When the cake cooled, I mixed the lime juice with the confectioners’ sugar in a small bowl. I made holes in the cake by poking it with a fork to allow the previously produced glaze to soak into the cake deeper for easier frosting.
And then I completely allow the cake to cool while I prepared the icing.
THIS IS HOW I MADE THE FLAVORED LIME ICING:
I mixed the butter and cream cheese together, then I beat in the icing sugar and lime juice using a mixer until it was creamy and easy to spread.
Well, afterward I spread the icing over the cake to coat the top and sides of the cake.
YOU CAN ALSO MAKE THIS INTO A LAYER CAKE BY USING THREE 9-INCH ROUND CAKE PANS.
FOR MORE TASTY, EASY, AND HOMEMADE RECIPES, TAKE A LOOK TO THE RELATED POSTS BELOW!!!
I HOPE YOU’LL ENJOY THIS DELICIOUS KEY LIME POUND CAKE!!!