Key Lime Pound Cake Recipe – learn with experts

Key Lime Pound Cake Recipe – learn with experts: Hello, and thank you for joining us in our kitchen, where we are about to embark on a journey filled with flavour and a zesty twist. In the event that you are a fan of sweets that have a tangy flavour, then this recipe for Key Lime Pound Cake is specifically designed for you.

Key Lime Pound Cake Recipe – learn with experts

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This dessert is sure to titillate your taste buds and leave you wanting more because it combines the moist, buttery goodness of a traditional pound cake with the zesty, refreshing flavour of key limes. Now that we have our sleeves rolled up, let’s dive headfirst into the world of citrusy delight!

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup key lime juice
• Zest of 3 key limes
• 1/2 cup buttermilk

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Instructions

• Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius). To prevent the cake from sticking, grease and flour a bundt pan measuring 10 inches in diameter, making sure to coat it completely.
• The butter that has been softened and the granulated sugar should be creamed together in a large mixing bowl until the mixture is fluffy and light.

• When it comes to achieving the ideal texture for the pound cake, this step is absolutely essential.
• One egg at a time, beating thoroughly after each addition, add the eggs to the mixture.

• After incorporating the vanilla extract, continue mixing the batter until it takes on a smooth and creamy consistency.
• Combine the all-purpose flour, baking powder, and salt in a separate bowl and sift those ingredients together.

• The dry ingredients should be added to the wet mixture in a gradual manner, replacing the buttermilk with each addition.
• After each addition, make sure to mix the flour mixture until it is just combined, and make sure to start and end with the flour mixture.

• After the batter has been thoroughly mixed, give it a gentle fold to incorporate the key lime juice and zest until it is distributed evenly.
• You will notice that the kitchen is beginning to fill with the scent of fresh key limes, which is a sign that you are making progress towards achieving citrusy perfection.

• After the bundt pan has been prepared, pour the batter into it and use a spatula to spread it out all over the surface.
• To ensure that the surface is smooth and to release any air bubbles that may be present, gently tap the pan on the countertop.

• The pan should be placed in an oven that has been preheated and baked for sixty to seventy minutes, or until a toothpick that is inserted into the centre of the dish comes out clean.
• Towards the end of the baking time, it is important to keep a close eye on the cake to prevent it from overcooking.

• After completion of the baking process, take the pound cake out of the oven and allow it to cool for fifteen to twenty minutes in the pan.
• During this period of resting, the cake will be able to slightly firm up before being transferred to a wire rack to finish cooling completely.

• One cup of powdered sugar and two to three tablespoons of key lime juice should be mixed together to make the key lime glaze.
• This should be done while the cake is cooling. Please make any necessary adjustments to the consistency by adding additional juice or sugar until you reach the desired level of thickness.

• The cake should be allowed to cool before the key lime glaze is drizzled over the top.
• Let the glaze run down the sides of the cake for a more visually appealing finish.

• When you are ready to serve the dish, sprinkle some additional key lime zest on top for an additional punch of citrus flavour.
• In order to achieve the highest level of indulgence, cut the Key Lime Pound Cake into generous portions and serve it with either a dollop of whipped cream or a scoop of vanilla ice cream.

• With each mouthful, you will be left wanting more because the buttery richness and tangy citrus flavours are perfectly balanced with one another.

Nutrition

• 695 calories,
• 36 g fat (22 g saturated fat),
• 161 mg cholesterol,
• 454 mg sodium,
• 88 g carbohydrate (60 g sugars, 1 g fiber),
• 7 g protein.