KEY LIME POUNDCAKE
Susan Levin Turner has taught many Southerners, both professional chefs and home cooks, how to bake a proper cake. She has made cakes for politicians and celebrities, and turned out five when the chef Edna Lewis turned 76. "Cakes bring people together for celebrations and funerals and everything in between," she said. Ms. Turner, who owns Food Glorious Food in Tallahassee, Fla., developed this recipe to combine Key limes, a flavor associated with South Florida, with poundcake, a staple in the more rural, agricultural parts of North Florida. She bakes hers in an old-fashioned large square poundcake pan, but the recipe has been adapted here for a loaf pan, which is a little easier to find and work with. She likes to coat the inside of the greased cake pan with sugar, which helps the cake slide from the pan and offers a little more crispness to the crust. This recipe uses flour instead for tenderness, but the sugar method offers a homey Southern touch. Or use a combination of both.
Provided by Kim Severson
Categories cakes, dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make the cake: Heat oven to 325 degrees. Generously butter and flour a 9-by-5-inch loaf pan. Sift the flour and baking powder and set aside.
- Mix butter and cream cheese in bowl of a stand mixer, or with a hand mixer on medium speed, until blended; gradually add sugar and beat on medium speed for 5 minutes until light in color and fluffy. Add the beaten eggs about a quarter at a time, fully incorporating before adding the next.
- Add lime zest and mix to incorporate. Add dry ingredients alternately with lime juice, beginning and ending with flour mixture and adding juice in two additions. Mix just enough to incorporate. Pour batter into pan until it is just 3/4-inch from the top (you may have a little batter left over; do not use it or you risk overflow). Firmly tap the pan on the counter a few times to reduce air pockets.
- Bake for about 1 hour, or until just set in the middle. Check cake after 30 minutes; if top is browning too quickly, tent with foil. If the cake is not set in the middle after an hour, continue baking, checking middle at 5-minute intervals, until set.
- Cool in the pan for 20 minutes; loosen edges and turn out cake onto plate with raised edges to contain the glaze.
- Meanwhile, make the glaze: In a glass bowl, beat the cream cheese and butter until well blended and a little fluffy, about 2 minutes. With the mixer on slow speed, gradually add confectioners' sugar until fully incorporated, then beat for 20 to 30 seconds.
- Mix in the lime juice, then heat the mixture in a microwave oven for a minute or more until it is very warm and loose. Using a wooden skewer, poke several holes in the cake. Pour half the glaze over cake, let sit for 10 minutes, pour remaining glaze over cake and sprinkle with lime zest.
Nutrition Facts : @context http, Calories 599, UnsaturatedFat 10 grams, Carbohydrate 73 grams, Fat 33 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 19 grams, Sodium 166 milligrams, Sugar 53 grams, TransFat 1 gram
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[email protected]This key lime poundcake is the perfect summer dessert. It's light and refreshing, and the key lime flavor is so delicious. I love serving it with fresh berries and whipped cream.
Samson Alolo
[email protected]I'm allergic to nuts, so I was thrilled to find this key lime poundcake recipe that doesn't contain any nuts. It's so delicious, I can't believe it's nut-free!
Jai Stout
[email protected]This key lime poundcake is so easy to make, and it always turns out perfect. I love that I can make it ahead of time, so I don't have to worry about dessert on the day of my party.
Samson Ace
[email protected]I've made this key lime poundcake several times now, and it's always a hit. It's the perfect dessert for any occasion.
Zzaddi Hayati
[email protected]This key lime poundcake is the perfect balance of sweet and tart. I love the way the key lime flavor comes through in every bite.
Afrroz Jan
[email protected]I'm not sure what I did wrong, but my key lime poundcake turned out dry and crumbly. I'm going to try again soon, because I really want to taste how good this cake is supposed to be.
slice xf life
[email protected]This key lime poundcake is so moist and flavorful, I could eat it every day!
kaium badsha mixed All
[email protected]I made this key lime poundcake for my husband's birthday, and he loved it! He said it was the best poundcake he's ever had.
Rhandzu Lillian
[email protected]This key lime poundcake is the perfect summer dessert. It's light and refreshing, and the key lime flavor is so delicious.
James Herald
[email protected]I'm not a big fan of key lime, but this poundcake is amazing! The flavor is subtle and not overpowering.
Alex Mensah
[email protected]This key lime poundcake is a bit too sweet for my taste. I think I'll reduce the amount of sugar next time I make it.
Umar Zaman Zaman
[email protected]I love the moist, dense texture of this key lime poundcake. It's the perfect cake for a special occasion.
Naseera Leggett
[email protected]The key lime glaze on this poundcake is the perfect finishing touch. It adds a wonderful burst of flavor and makes the cake look extra special.
Mahmoud Alaa
[email protected]This key lime poundcake is so easy to make, and it's always a hit with my family and friends.
Eunice Osagiede
[email protected]I followed the recipe exactly, and my key lime poundcake turned out dense and dry. I'm not sure what went wrong.
Catherine Maimba
[email protected]This is the best key lime poundcake I've ever had! The flavor is amazing, and the texture is so moist and fluffy.
JohnnyNRianna Adkins
[email protected]I've made this key lime poundcake several times now, and it always turns out perfect. It's so easy to make, and it's always a crowd-pleaser.
Adi gim
[email protected]This key lime poundcake was a hit at my party! It was moist and flavorful, and the lime glaze added a perfect touch of sweetness and tang.