08 April, 2015

Key Lime Pound Cake | The Cake Doctor Returns

Key limes are yellow when ripe (but usually picked green commercially) and are valued for their unique flavor because the Key lime usually has a more tart and bitter flavor compared to other varieties. 



Key Lime Pound Cake ingredients (13)
Makes 12 - 16 servings
Cake
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 (18.25-oz) box plain yellow, vanilla or white cake mix
1 (3.5-oz) box vanilla instant pudding mix
1/2 cup key lime juice 
1/2 cup water
1/2 cup sweetened condensed milk
8 Tbsp butter at room temperature (1 stick)
1 tsp pure vanilla extract
4 large eggs

Glaze
1 cup confectioner's sugar, sifted
1.5 Tbsp key lime juice

Garnish
 6 to 8 lime slices (wheels)
2 Tbsp graham cracker crumbs 


Notes:  Ann Byrn says this cake may be stored up to one (1) week at room temperature either covered in plastic or inside a cake saver. Also, she says you may freeze the cake in a cake saver for up to six (6) months; thaw cake overnight on the counter before serving it at room temperature.



Key Lime Pound Cake directions
Getting started
Place rack in center of oven and preheat to 350ºF. Lightly mist 12-cup Bundt pan with vegetable oil spray; then, dust it with flour, shaking out the excess into the sink. Set pan aside.


Prepare cake
Place the cake mix and next seven cake ingredients into a large mixing bowl. Beat on Low speed of an electric mixer until the ingredients are incorporated, about thirty (30) seconds. Stop the machine and use a rubber spatula to scrape down the side of the bowl. 

Increase the mixer speed to Medium and beat until the batter is smooth and thick, about 1.5 minutes longer. Scrape down the side of the bowl again, as needed. Pour batter into the prepared pan and use rubber spatula to smooth the top. 

Place pan in the preheated oven and bake until it is golden brown and the top springs back when lightly pressed with a finger, about forty seven to fifty two (47 - 52) minutes. 

Cool pan on a wire rack for ten to fifteen (10 - 15) minutes. Then, run a long knife around the edges of the cake, shaking the pan gently before inverting the cake onto a wire rack.


Prepare glaze 
Meanwhile, and in a small bowl, place the confectioner's sugar and 1.5 Tbsp lime juice; whisk to combine.


Spoon glaze over warm cake
Slide the cake onto a serving plate and spoon the glaze over the warm cake.


Garnish and serve

If desired, garnish cake with the lime slices, whipped cream and graham cracker crumbs. Slice and serve.


Slightly adapts Anne Byrn. The Cake Doctor Returns!: With 160 All-New Recipes (New York: Workman Publishing, 2009) 168 - 170.


Index
Anne Byrn recipes
Dessert > Cake > bundt and tube
lime

Page Last Updated 25 2015

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