Zesty Key Lime Pound (Impression)
Rich, fluffy pound cake loaded up with fresh Key lime and swirled with a tart-sweet citrus glaze. Makes every mouthful cool and bright.
# Liste des ingrédients:
→ Cake Ingredients
01 -
½ teaspoon baking powder
02 -
1 teaspoon vanilla extract
03 -
6 large eggs
04 -
3 cups cake flour, sifted
05 -
¼ cup freshly-squeezed Key lime juice
06 -
½ cup shortening
07 -
1 cup heavy cream
08 -
⅛ teaspoon salt
09 -
1 teaspoon grated lime zest
10 -
1 cup unsalted butter, softened
11 -
3 cups granulated sugar
→ Glaze Toppings
12 -
½ teaspoon vanilla extract
13 -
1 cup powdered sugar
14 -
2 tablespoons Key lime juice
→ To Decorate
15 -
2 tablespoons finely chopped fresh parsley
# Étapes de préparation:
01 -
Set your oven to 175°C and coat a 25cm bundt pan or two 23cm loaf pans with a layer of grease and flour. This'll make removing the cake easier after baking.
02 -
Using a large bowl, mix the sugar, butter, and shortening until it looks fluffy. Add eggs one at a time, blending well after each. Stir in the heavy cream, lime zest, lime juice, and vanilla extract carefully.
03 -
In another bowl, whisk together the flour, baking powder, and salt. Gently fold this dry mix into the wet ingredients little by little. Don’t overdo the mixing—stop once it looks combined.
04 -
Pour the batter into your greased pan. Bake for about 55–65 minutes in the preheated oven. To check if it's done, poke the center with a toothpick; it should come out clean. After baking, let it rest in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
05 -
Stir together the powdered sugar, lime juice, and vanilla extract until smooth in a small bowl. Add a bit more lime juice or sugar to adjust the thickness if needed.
06 -
Drizzle the glaze all over the cake once it’s completely cool. Let it set before slicing it up.
07 -
Slice the cake and enjoy its buttery goodness with a little citrusy zing in every bite!
# Informations complémentaires:
01 -
For the best flavor, opt for real Key limes instead of regular limes if you can find them.
02 -
Keep the cake in a sealed container at room temperature for three days, or in the fridge for up to one week.