Ingredients
- For the Cake:
- 1 pound room temperature stick butter
- 3 cups of sugar
- 6 large room temperature eggs
- 4 cups all-purpose flour
- ½ cup fresh key lime juice
- ¼ cup evaporated milk
- 4 tsp minced key lime zest
- 1 tsp vanilla
- Key Lime Cream Cheese Icing:
- 8 oz. room temperature cream cheese
- 3-4 Tbsp. room temperature butter
- 4 cups confectioner’s sugar
- ¼ cup fresh squeezed key lime juice
- 2-3 tsp key lime zest
- 1 tsp vanilla extract
Preparation
Step 1
Beat the butter well until light and fluffy. Add sugar and continue to beat well for at least 5 minutes.
*Tip: To ensure the mixture is well combined, and alleviate any grittiness, try using a stand-up mixer. Beat ingredients for 10-15 minutes.
Add eggs, one at a time. Be sure to only beat the eggs only until the yolk disappears.
In a separate bowl, mix together juice, milk, lime zest, and vanilla together.
Mixing by hand, add flour to butter mixture gradually while alternating key lime juice and milk mixture.
*Tip: No one wants a tough pound cake! To ensure the perfect consistency, be sure to begin and end your mixing with flour. Mix well but just enough to incorporate all ingredients.
Pour into pan. Tap pan on the counter to remove any air bubbles and distribute the mixture evenly throughout the pan.
In a 10-inch well-greased pan, bake for 1 hour and 45 minutes on 300F or until middle of cake is thoroughly cooked.
Cool on baking rack for 20-25 minutes in the pan. Transfer from pan to cooling rack and allow to cool another hour or until completely cool.
Directions for Icing:
Using a hand mixer beat cream cheese and butter in a large bowl until well mixed.
Add confectioner’s sugar and beat well until completely smooth and fluffy.
Add key lime juice, zest and vanilla and mix until all ingredients are incorporated.
Ice cake.
*Tip: Don’t be surprised if you notice this recipe makes more icing than expected. Once you’ve you’re your cake to your desired preference, excess icing can be used to serve alongside cake slices.