Food Notes
Key Lime Pound Cake
Key Lime Pound Cake is a twist on the Lemon Pound Cake, and makes a pretty addition to your table for a Spring Brunch, Mother’s Day, Easter or just having the girls over for coffee and a sweet treat. It is very easy to make and the cake without the frosting freezes well. Credit: Taste of Home
Ingredients:
2-1/2 cups sugar
2 tablespoons grated key lime zest
6 large eggs, room temperature
2 tablespoons Key lime juice
1 tablespoon vanilla extract
4 cups (540 grams) cake flour
1 teaspoon salt
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, optional
Directions:
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter, sugar and zest until light and fluffy, 5-7 minutes. Add juice and vanilla, and mix on high for 1 minute. Add 1 egg at a time, on low speed just until yellow disappears. Scrape down bowl as needed and between each addition. Sift flour and salt together into clean bowl. Add 1/3 of the flour mixture alternately with 1/2 of the milk, on low speed until just mixed, beginning and ending with flour. Transfer to prepared pan.
Bake until a toothpick inserted in center comes out clean or with a moist crumb, 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.