Key Lime Pound Cake

I love key lime anything. It was only a matter of time before I made a Key Lime Pound Cake to my blog. I never use bottled key lime juice but I know a lot of people cannot get their hands on key limes. There is a difference between key limes and regular limes.

Ingredients:

2 sticks of butter, room temperature

1 teaspoon vanilla

1 1/2 teaspoons key lime extract (Available through Amazon)

1/4 cup key lime juice, fresh or bottled

2 1/2 cups flour

1 teaspoon salt

1 teaspoon baking powder

3 cups sugar

6 eggs, room temperature

1 cup sour cream

Zest of 2 limes optional (I used zest in the glaze)

Preheat oven to 325 degrees. Spray a 12 cup bundt pan with nonstick and flour combination.

In a separate bowl, whisk together flour, salt and baking powder.

In a mixing bowl, beat butter, eggs, sugar and extracts. Once combined add juice and zest if you are adding zest to your cake batter. Add eggs one at a time. Add one half of the flour mixture, next add sour cream, ending with the remaining flour. Pour into your bundt pan and bake 60-70 minutes until a cake tester comes out clean. Cool in bundt pan for 25 minutes. Remove from pan and cool on a cooling rack until cake is completely cooled before adding glaze.

Glaze:

1 cup powdered sugar

1/2 teaspoon key lime extract

2-3 Tablespoons milk or half and half

Lime zest, optional

Mix well and pour over cooked cake

Advertisements

Beas’s Pralines And Cream Cake 


Beas was a very special family member in my friend Lisa’s household. Lisa and I love, love, love Pralines and Cream Ice Cream and it’s my tribute to Miss Beasley, Beas for short to create a delicious Pralines and Cream ice cream cake. 

Ingredients:

1 store bought or homemade pound cake

1 quart of Pralines and Cream ice cream, soft

1 jar of Salted Caramel sauce

Pralines for garnish, optional

Course sea salt for garnish,  optional


Cut your pound cake in half or into thirds lengthwise. Set aside.  Line your pound cake pan with plastic wrap. I did mine across and up and down to help pull the cake out of the pan when I served it.  Place the bottom of the pound cake on top of the plastic wrap back into the pound cake pan. Put a cup of softened ice cream on the top of the cake and smooth out. Place the next layer of pound cake on top of the ice cream and repeat if you have a third layer. Cover the top of your cake with plastic wrap and place back into the freezer at least 5 hours or overnight. When you are ready to serve, take cake out of pan and place on serving platter. Top with salted caramel sauce and additional sea salt if desired. Garnish with additional pralines, optional. Slice and enjoy!


 Luscious Lemon Pound Cake

I love lemon desserts. So light and refreshing. I love pound cakes. Moist and yet not too sweet with layers of frosting. 

Ingredients:

2 sticks of butter, room temperature 

1 teaspoon vanilla

1 1/2 teaspoons lemon extract*

2 3/4 cups flour

1 teaspoon salt

1 teaspoon baking powder

3 cups sugar

6 eggs, I used extra large, room temperature

1 cup of sour cream

*for a bold zesty taste of lemon, add the zest and juice of one lemon, in addition to the lemon extract

Preheat oven to 325 degrees.  Spray a bundt pan with nonstick and flour combination.  In a bowl whisk together flour, flour and baking powder.

In a mixing bowl, beat butter, sugar, and extracts till creamy. If you are adding zest and lemon juice, do so now. Add eggs one at a time. Add half of the flour. Add the sour cream, finish with the remaining flour mixture.  Pour into bundt pan and bake for 65  – 75 minutes, or until tester comes out clean. Cool cake in pan for 25 minutes and place on cooling rack until cake is completely cool before adding the glaze. My cake was baked in a Pampered Chef Bundt pan. 

  
  Beautiful Classic evenly browned bundt cake.  
A perfectly glazed Luscious Lemon Pound Cake. 

Glaze:

1 cup powdered sugar

1/2 teaspoon lemon extract

2 – 3 Tablespoons of milk or half and half*

Mix well and pour over cooled cake. Enjoy!

   
 

Dig in!