Another Saturday, another pound cake. I've made it to pound cake #4 in my Pound Cake Month series. This one has been at the top of my list since I started the series, my new bottle of Key lime juice sitting in the cabinet ready to be called in to action. I couldn't wait to try it. Key lime just screams summer to me and, with 90 degree temps here in Georgia, the weather is screaming it, too. The recipe is from Southern Living. I decided not to add a glaze. The beauty of any pound cake is that it needs absolutely nothing to complete it. It completes me!
Key Lime Pound Cake
1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 tsp. baking powder
1/8 tsp. salt
1 cup milk
1 tsp. vanilla extract
1 tsp. lime zest
1/4 cup fresh Key lime juice
Preheat oven to 325 degrees. Beat butter and shortening at medium speed until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating just until blended after each addition.
Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan.
Bake at 325 for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10-15 minutes; remove from pan to wire rack.
It took three Key limes to get one teaspoon of zest.
Next, add the sugar gradually and blend well.
Add the eggs, one at a time blending well after each addition.
Time for the flour. This is 1/3 of the flour mixture.
Followed by half of the milk. Repeat these steps then finish with the last of the flour. I went ahead and added the vanilla flavoring, too.
Finally, stir in the Key lime juice and zest.
Spread the batter evenly in the tube pan. Put in a preheated 325 degree oven.
So, here we go! I baked this cake for one hour and 40 minutes!!! Even though the toothpick came out clean, I think that the cake could have baked for another ten minutes. It looked a little undercooked near the bottom crust. I was not happy about this but it will all be good after the cake has sat overnight. Oh, by the way, pound cakes are at their best after they've sat overnight. I normally don't cut them on the same day that I bake them. I only cut this one because I needed to get it up on the blog. I knew you were anxious to see it. So, try to plan to bake your pound cake the day before you plan to serve it. Trust me, it will be so much better.
My husband has been looking forward to this for a while. I think he'll be pleased. Welcome early summer!
Other pound cakes in my series: