MENU
Touch Hearts to Rate
4 votes | 6994 views

Have you ever seen a recipe in a magazine that looked so good you bought said magazine for just that one dish? Have you ever then made that one dish and been sorely disappointed, almost the the point of vowing never to buy that magazine again? Well, this isn't the case with this cake.

Sorry for that, but it's pretty hard to create drama with cooking and recipe reviews so I have to create it in any little way I can. In fact, I didn't buy this Southern Living magazine. It was given to me by someone who specifically expressed interest in my going through these pound cakes. I did, however, agree to take on this issue after seeing this specific pound cake nestled on page 116.

Unfortunately, I couldn't find any key limes this time so I had to resort to my trusty bottle of Nellie and Joe's. It's not squeezed fresh, but it's darn close and a whole lot easier to get juice from.

If you've read any of my previous pound cake posts, you know the drill. Lots of butter, sugar, and eggs. Yes, all my yolks continue to be doubles so I only used three, but I added an additional tablespoon of egg white for each egg so my cake would rise like it was supposed to. In addition to the big three of ingredients, this recipe also calls for a bit of salt, baking powder (which was interesting since the Buttermilk Pound Cake didn't), milk, vanilla extract, lime zest and key lime juice.

I peeked in the oven midway through cooking and the cake was rising perfectly so I knew I had done the right thing with the egg whites. At exactly an hour and fifteen minutes I removed the cake to a rack to cool a bit and started making the glaze, which is a combination of confectioners' sugar, key lime juice and vanilla extract.

After the cake cooled for 15 minutes, I removed it from the pan and immediately brushed on the glaze, per instructions. I always am tempted to ignore instructions that call for me to dirty up another utensil. I really thought about using my spoon to just drizzle the glaze on since I had used it to mix it up anyhow. But it just look so much more cool with the brushed coating. I'm glad I followed instructions.

This cake absolutely lived up to every expectation I had of it. It did not let down in any area. It's rich, decadent and delicious. The key lime shines and sings with every bite. It's glorious. I'm not the only one that thinks so. Hubby has already assured me that it won't last until Monday and that we're hiding it from the group of friends that will be coming over tonight. Dudette's on the same page with us. She'd say more but she's too busy stuffing cake in her cute little mouth as I type.

This cake makes the whole magazine worth while. I could have hated every other recipe and article in it but still considered it a win because of this one amazing dish.

Prep time:
Cook time:
Servings: 12
Tags:

Ingredients

Cost per serving $0.67 view details

Directions

  1. In a large bowl, beat butter and shortening at medium speed until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, beating just until blended after each one.
  2. Mix flour, baking powder, and salt in a medium bowl. Add to butter mixture alternately with milk, beginning and ending with flour. Combine at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into tube pan.
  3. Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
  4. Prepare Key Lime Glaze, and immediately brush over top and sides of cake. Cool completely (about 1 hour).
  5. Whisk together powdered sugar, fresh Key lime juice, and vanilla until smooth. Use immediately.
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Sep 29 »
Today - Sep 29
Sep 30 - Oct 06
October 7 - 13
October 14 - 20
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 172g
Recipe makes 12 servings
Calories 608  
Calories from Fat 241 40%
Total Fat 27.32g 34%
Saturated Fat 12.9g 52%
Trans Fat 2.86g  
Cholesterol 147mg 49%
Sodium 229mg 10%
Potassium 111mg 3%
Total Carbs 85.65g 23%
Dietary Fiber 0.9g 3%
Sugars 61.3g 41%
Protein 7.18g 11%

Languages

Reviews

  • Roxana GreenGirl
    April 8, 2011
    your pound cake sounds refreshing.
    Loved the drama at the beginning. Been there done that :(((
    thanks for adding the recipe to the Baker's Club. Hope you'll share lots more.
    • October 1, 2015
      I sat and watched my aunt for years read recipes and would often hear an ooh or ah. It was then that I realized the best dessert baker on the face of the earth had an eye for recipes. I think I inherited a little bit of it. This recipe sounds wonderful and certainly will try it. Thank you!

      Leave a review or comment