Key Lime Pound Cake with Key Lime Cream Cheese Icing
Description
This is the perfect cake for spring with its citrus flavor. It is sweet, moist and light. The cream cheese icing is flavored with key lime and works perfectly with the cake.
Ingredients
4 sticks butter, at room temperature
3 c. sugar
6 large eggs, at room temperature
4 c. all-purpose flour
1/2 c. fresh key lime juice
1/4 c. evaporated milk
4 t. key lime zest, minced
1 t. vanilla
Icing:
8 oz. cream cheese, at room temperature
3 1/2 T. butter, at room temperature
4 c. powdered sugar
1/4 c. freshly squeezed key lime juice
2 1/2 t. key lime zest
1 t. vanilla extract
Directions
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Preheat oven to 300 degrees. Cover the inside of a 10" tube pan with non-stick spray. Set aside.
Beat butter until light in color and fluffy. Add the sugar and again beat well for 10-15 minutes. Add the eggs one at a time and beat only until the yellow disappears.
Gradually add flour, beating by hand, to the butter-egg mixture alternating with the key lime juice and milk. Begin and end with flour. Beat just enough to incorporate all ingredients.
Pour evenly into the tube pan. Tap pan on the counter to loosen any air bubbles.
Bake 1 hour and 45 minutes or until wooden toothpick comes out clean.
Cool on a cooling rack for 15-20 minutes in the pan. Transfer from pan to cooling rack and allow to cool another hour or until completely cool.
Icing:
Beat cream cheese and butter in a large bowl until well mixed. Add powdered sugar and beat well until completely smooth and fluffy.
Add key lime juice, zest and vanilla. Mix until ingredients are incorporated. Ice the cake.
This makes quite a bit of icing. Use the excess to dollop on the slices when serving.
**The cake is best a day or two later.