Name: Key Lime Pound Cake
Cuisine: American
Ingredients: 4 sticks of butter that’s 1 lb, room temperature; 3 c sugar; 6 large eggs plus 2 yolks at room temperature; 3 1/2 c all-purpose flour; 1/3 c plus 2 tablespoons fresh key lime juice; 1/4 c grated Key lime zest; 1 tsp vanilla; 8 oz cream cheese at room temperature; 3-4 tbsp butter at room temperature; 4 c confectioner’s sugar; 2 tbsp freshly squeezed Key lime juice; 2-3 tsp grated key lime zest; 1 tsp vanilla extract

Ingredients

Scale

4 sticks of butter that’s 1 lb, room temperature
3 c sugar
6 large eggs plus 2 yolks at room temperature
3 1/2 c all-purpose flour
1/3 c plus 2 tablespoons fresh key lime juice
1/4 c grated Key lime zest
1 tsp vanilla

Icing:

8 oz cream cheese at room temperature
3–4 tbsp butter at room temperature
4 c confectioner’s sugar
2 tbsp freshly squeezed Key lime juice
2–3 tsp grated key lime zest
1 tsp vanilla extract

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Instructions

Preheat the oven to 325 degrees F. Grease a 10-inch tube pan with cooking spray and set aside.
Beat 4 sticks of softened butter with a stand-up mixer.
Add the 3 cups sugar and beat until it is well incorporated; 5 to 10 minutes would be fine.
Add the eggs gradually while beating between each addition.
Add key lime zest and mix.
Add the fresh key lime juice and vanilla. Mix to combine.
Pour the pound cake batter into the greased pan and spread it evenly.
Bake for 1 hour and 30 minutes or until a toothpick inserted comes out clean.
Let it cool down before you add the icing.
To prepare the icing, beat the cream cheese and butter.
Add the confectioner’s sugar and beat until incorporated.
Add h vanilla extract, key lime zest, and fresh key lime juice, and beat again.
Top the key lime pound cake with the icing, and enjoy.

Author: Marie
Category: Dessert
Method: Oven-Baked
Cuisine: American