Key Lime Cream Cheese Pound Cake. ¼ cup fresh squeezed key lime juice; Position oven rack in lower third of oven and preheat to 325.
Key Lime Pound Cake with Key Lime Cream Cheese Icing from sweetpeaskitchen.com
Add key lime juice, zest and vanilla and mix until all ingredients are incorporated. Add 1 egg at a time, on low speed just until yellow disappears. 1½ cups (3 sticks) butter, softened;
Beat In Eggs Alternately With Flour, Mixing Well After Each Addition.
1½ cups (3 sticks) butter, softened; Each moist and tender yet dense bite of this pound cake is packed with citrus flavor then topped with a delicious cream cheese glaze. Sprinkle the top with the lime zest.
Ice The Cake With A Relatively Thin Layer Of Icing.
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. In a mixer, cream the butter and cream cheese. Spread the icing between the layers and on the top and sides of the cake.
Using A Hand Mixer Beat Cream Cheese And Butter In A Large Bowl Until Well Mixed.
Use a hand mixer for this one. After icing the entire pound cake i fill the middle hole with the excess icing. Add 1 egg at a time, on low speed just until yellow disappears.
Preheat The Oven To 325 Degrees.
Add key lime juice, zest and vanilla and mix until all ingredients are incorporated. Add key lime juice, zest and vanilla and mix until all ingredients are incorporated. Add confectioner’s sugar and beat well until completely smooth and fluffy.
Preheat Oven To 350 Degrees F.
¼ cup fresh squeezed key lime juice; Or arrange a few fresh key lime slices on top. Key lime cream cheese icing.
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