Few cakes can compare to the zesty delight of a Key Lime Pound Cake when discussing the world of desserts. This refreshing treat perfectly combines the tartness of key limes with the rich, buttery texture of pound cake. In this article, I will explore this delightful dessert’s history, ingredients, techniques, and variations to amplify your understanding of what makes it so special.
The History of Key Lime Pie and Cake
Before diving into the specifics of Key Lime Pound Cake, it’s important to understand the roots of key lime desserts. Originating in the Florida Keys, key lime pie has a rich history that dates back to the early 20th century. The unique flavor comes from the small, aromatic key limes, which are more potent than their green counterparts.
While the pie is the most renowned dessert made from key limes, bakers have innovatively transformed the flavor profile into cakes, muffins, and cheesecakes. The transition from pie to cake showcases the versatility of the key lime flavor, allowing creative bakers to develop new variations, including the pound cake.
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The Technique Behind the Perfect Pound Cake
A few techniques come into play to achieve that classic pound cake texture.
- Creaming Method: Creaming butter and sugar until light and fluffy. This process introduces air into the batter, increasing the cake’s rise.
- Incorporation of Eggs: Beat the eggs one at a time, ensuring each is fully mixed before adding the next. This step is crucial for emulsifying the batter.
- Alternating Dry and Wet Ingredients: When adding the dry mixture and any liquids, alternate between them. This method ensures even distribution without overworking the batter, leading to a tender cake.
- Baking Technique: Bake at a moderate temperature to ensure even cooking. A lower temperature for a longer duration helps the pound cake rise properly while avoiding unwanted browning.
- Cooling: Allow the cake to cool in the pan for several minutes before transferring it to a wire rack. This process helps it set and retain moisture.
Variations on Key Lime Pound Cake
While the classic Key Lime Pound Cake is undeniably delicious, various tweaks and changes can enhance or alter its flavor profile. Here are a few popular variations:
- Glaze: A key lime glaze made from powdered sugar and key lime juice can be drizzled on top after baking, creating a sweet and tangy finish.
- Layer Cake: I create an impressive and festive cake by dividing the batter into multiple layers and frosting with key lime buttercream.
- Coconut Twists: Adding shredded coconut to the batter can elevate the tropical vibe, providing a delightful texture and key lime flavor.
- Additional Citrus: Incorporating lemon or orange zest can round out the flavor spectrum for those who enjoy an added complexity.
Lime Pound Cake Recipe
Ingredients
- Cake:
- 1 cup butter (2 sticks), softened
- 1/2 cup shortening
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/8 tsp. kosher salt
- 1 cup whole milk
- 1 tsp. vanilla extract
- 1 tsp. lime zest
- 1/4 cup fresh Key lime juice
- Key Lime Glaze:
- 1 cup powdered sugar
- 2 Tbsp. fresh Key lime juice
- 1/2 tsp. vanilla extract
Instructions
1. Preheat the Oven
- Set your oven to 325°F (163°C).
- Grease and flour your 10-inch tube pan to ensure the cake comes out easily after baking.
2. Cream the Butter and Shortening
- In a mixing bowl, beat together Butter and shortening
- Use the stand mixer at medium speed until the mixture becomes creamy.
3. Add the Sugar Gradually
Slowly add in:
- Granulated sugar
- Continue to beat at medium speed until the mixture appears light and fluffy.
4. Incorporate the Eggs
- Add the eggs one at a time.
- Make sure to beat just until incorporated after each addition.
5. Combine the Dry Ingredients
In another bowl, stir together:
- All-purpose flour
- Baking powder
- Salt
6. Mix Dry Ingredients with Wet Ingredients
Now it's time to combine!
- Add the dry ingredients to the butter mixture alternately with milk.
- Start and end with the flour mixture while beating at low speed just until blended.
Stir in the vanilla extract, lime zest, and lime juice.
7. Pour the Batter
- Transfer your batter to the greased and floured tube pan.
8. Bake the Pound Cake
- Place the pan in the oven and bake for 1 hour and 15 minutes to 1 hour and 20 minutes.
- Check if it’s done by inserting a long wooden pick into the center; it should come out clean.
9. Cool the Cake
Let the cake cool in the pan on a wire rack for 10 to 15 minutes.
- Then, carefully remove it from the pan and let it cool completely on the wire rack.
10. Prepare the Key Lime Glaze
In a bowl, whisk together:
- Powdered sugar
- Fresh Key lime juice
- Vanilla extract
Whisk until the mixture is smooth.
11. Finish the Cake
- Brush the prepared Key Lime Glaze over the top and sides of the cake immediately after making the glaze.
- Allow the cake to cool completely for about 1 hour before serving.
Hey readers! Chip Holland here, and I’m a Manager of this website. My passion for writing about it only matches my passion for BBQ. Follow my blog for mouth-watering recipes, tips, and tricks for the perfect smoke, grill, and BBQ. I’m sure you won’t be disappointed!