Key Lime Pound Cake (Print Version)
# Ingredients:
→ Cake Batter
01 -
1 teaspoon vanilla extract
02 -
1 teaspoon finely grated lime zest
03 -
60 ml fresh Key lime juice
04 -
240 ml heavy cream
05 -
6 large eggs
06 -
0.5 g salt
07 -
2.5 g baking powder
08 -
360 g cake flour, sifted
09 -
115 g vegetable shortening
10 -
227 g unsalted butter, softened
11 -
600 g white sugar
→ Glaze
12 -
0.5 teaspoon vanilla extract
13 -
30 ml Key lime juice
14 -
120 g powdered sugar
# Instructions:
01 -
Pour the glaze generously on top of your cake once it's cooled down. Give it at least 10 minutes to set, then just slice and enjoy.
02 -
Grab a small bowl and stir together the powdered sugar, Key lime juice, and vanilla. Mixing them well gives you a pourable, smooth glaze.
03 -
Leave your cake in the pan for 10 minutes after baking. Flip it onto a rack after that, and let it cool off all the way.
04 -
Scoop the batter into your pan (or two). Smooth the top out. Pop it on the middle oven rack and bake 55 to 65 minutes, or until a toothpick poked in comes out clean.
05 -
Slowly add the dry mix to your wet batter, stirring until it looks smooth. Don't go overboard with mixing or the cake won't come out soft.
06 -
In a bowl, whisk the cake flour, baking powder, and salt. Give everything a good stir so it's all mixed.
07 -
Pour in vanilla, lime zest, Key lime juice, and heavy cream, then stir them in gently right at the end.
08 -
Crack in your eggs, tossing them in one at a time. After each, give it a good mix until the batter's nice and smooth.
09 -
Start by beating together the shortening, butter, and white sugar in a roomy bowl with your mixer. Go until it's super fluffy and looks light.
10 -
Heat oven up to 175°C. Cover a bundt or two loaf pans with grease and flour so nothing sticks later.
# Notes:
01 -
If you want that bright lime kick, fresh-squeezed Key limes and fresh zest make a big difference.
02 -
Can't find Key limes? Regular limes work too, just know it'll taste a bit less tart.