Key Largo Key Lime Pound Cake with Key Lime Glaze Recipe

Directions

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
In a large bowl, beat 1 cup of butter, shortening and 2 cups of sugar until light and fluffy. Beat in the eggs, one at a time, blending each one thoroughly. Combine the flour and baking powder, stir into the batter alternating with the milk, vanilla and 1/2 cup of key lime juice. Pour into the prepared pan and smooth the top.
Bake in the preheated oven until a knife inserted into the crown of the cake comes out clean, about 90 minutes.
While the cake is baking, make the glaze in a small bowl. Stir together 1/4 cup sugar, 1/4 cup butter and key lime juice. When the cake is done, invert it onto a wire rack while still warm, but not straight out of the oven. Poke several times with a skewer or toothpick. Pour the glaze over the warm cake allowing it to seep into the holes. Allow the cake to cool completely before serving.

Reviews (21)

MARIE/D

Apr. 5, 2008

"Made this Key Lime Pound Cake yesterday and was a little leary about the temperature and cooking time but to my surprise....This was absolutely a wonderful change to the regular pound cake...If you li..." See moreke lime and want a velvety dense moist pound cake...This is it!! I do a lot of baking and this will be in my "unique favorites" for a citrus pound cake...Thanks again...Great recipe..Marie"

Karen

May. 3, 2008

"Hey girls, if you give this recipe another chance ,,it works. First,, dont poke any holes in it, instead of useing key lime juice, I used 2 limes,I also added lime zest in place of key lime juice. Key..." See more lime juice is very, very tart, So it becomes easy to over do. I think 1/2 c. key lime juice too much. Try ,juice from 2 limes ,plus the zest, then, juice from 2 limes plus the zest in the iceing,That is what will make you want to make this again Karen"

KIMAR

Apr. 25, 2008

"This recipe sounded delicious. There was just one review when I printed it out, 5 stars. Baked it and was disgusted (sorry, "disappointed" doesn't convey my feelings) with the results. The "glaze" s..." See moreaturated the cake, making it appear undercooked and unappealing. I was too mortified to serve it to my guests. Unfortunately the flavor was not good either, so into the garbage it went. I was incredulous of the one 5 star review I had seen, and I went back to see if any other reviews had been added, perhaps helpful hints to improve it. That's when I saw that others have had this problem. With the price of ingredients this was an expensive disaster, not to mention a total waste of time and electricity to bake. If anyone is daring enough to try this recipe, at least make a true and proper glaze using confectioners sugar that won't saturate the cake. Sorry about the bad review, but it's an honest one."

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