KEY LIME POUND CAKE WITH KEY LIME CREAM CHEESE ICING
INGREDIENTS:
FOR THE CAKE:
- 3 CUPS ALL-PURPOSE FLOUR
- 1/2 TEASPOON BAKING POWDER
- 1/4 TEASPOON SALT
- 2 TEASPOONS KEY LIME ZEST
- 1 1/2 CUPS UNSALTED BUTTER, SOFTENED
- 3 CUPS GRANULATED SUGAR
- 6 LARGE EGGS, ROOM TEMPERATURE
- 1 TEASPOON VANILLA EXTRACT
- 1 TEASPOON LIME EXTRACT
- 1/4 CUP KEY LIME JUICE
- 1/2 CUP SOUR CREAM
- 1/2 CUP BUTTERMILK
FOR THE ICING:
- 2 OUNCES CREAM CHEESE, SOFTENED
- 2 CUPS POWDERED SUGAR
- 1/4 CUP KEY LIME JUICE
- 1/4 CUP MILK
- 1-2 TEASPOONS KEY LIME ZEST
- 1 TEASPOON VANILLA EXTRACT (OPTIONAL)
DIRECTIONS:
1. PREHEAT YOUR OVEN TO 325°F (163°C). GREASE AND LIGHTLY FLOUR A 9½-INCH BUNDT PAN. SET ASIDE.
2. IN A LARGE BOWL, WHISK TOGETHER THE FLOUR, BAKING POWDER, SALT, AND KEY LIME ZEST. SET ASIDE.
3. IN A SEPARATE LARGE BOWL, BEAT THE SOFTENED BUTTER AND GRANULATED SUGAR ON LOW SPEED UNTIL COMBINED.
4. ADD THE EGGS ONE AT A TIME, BEATING UNTIL EACH IS FULLY INCORPORATED BEFORE ADDING THE NEXT.
5. MIX IN THE VANILLA AND LIME EXTRACTS.
6. ADD THE KEY LIME JUICE, SOUR CREAM, AND BUTTERMILK TO THE MIXTURE, AND MIX UNTIL WELL COMBINED.
7. GRADUALLY ADD THE DRY INGREDIENTS TO THE WET INGREDIENTS, MIXING UNTIL THE BATTER IS SMOOTH AND FLUFFY. BE CAREFUL NOT TO OVERMIX.
8. POUR THE BATTER INTO THE PREPARED BUNDT PAN, SPREADING IT EVENLY AND REMOVING ANY AIR BUBBLES BY GENTLY TAPING THE PAN ON THE COUNTER.
9. BAKE IN THE PREHEATED OVEN FOR APPROXIMATELY 1 HOUR AND 15 MINUTES, OR UNTIL A TOOTHPICK INSERTED INTO THE CENTER COMES OUT CLEAN. IF NECESSARY, ADD A FEW EXTRA MINUTES TO ACHIEVE A MOIST AND VELVETY TEXTURE.
10. REMOVE THE CAKE FROM THE OVEN AND LET IT COOL IN THE PAN ON A COOLING RACK UNTIL IT'S COOL ENOUGH TO HANDLE.
11. ONCE COOL, REMOVE THE CAKE FROM THE PAN AND ALLOW IT TO COOL COMPLETELY ON THE COOLING RACK.
12. WHILE THE CAKE IS COOLING, PREPARE THE ICING. IN A LARGE BOWL, BEAT TOGETHER THE SOFTENED CREAM CHEESE AND POWDERED SUGAR UNTIL SMOOTH AND CREAMY.
13. ADD THE KEY LIME JUICE, MILK, AND VANILLA EXTRACT (IF USING), AND MIX UNTIL THE ICING IS SMOOTH AND POURABLE.
14. DRIZZLE THE ICING OVER THE COMPLETELY COOLED CAKE, AND GARNISH WITH ADDITIONAL KEY LIME ZEST IF DESIRED.
15. LET THE ICING SET BEFORE SERVING.
ENJOY YOUR DELICIOUS KEY LIME POUND CAKE WITH KEY LIME CREAM CHEESE ICING! 🍰🍋
