A Family Favorite: Mom’s Key Lime Pound Cake Recipe For Easter And Summer
Have you ever had a family recipe that was so delicious, it made its way into your heart and onto your table every year? For us, it was my mom’s Key Lime Pound Cake. Today I’m sharing the recipe for this family favorite – a moist, dense cake that is perfect for Easter and summer celebrations!
There are several reasons you should try this recipe. For one, it’s a family favorite. This means it’s been tested and loved by many, so you know it’s good. Secondly, it’s perfect for summer. Key limes are in season during the warmer months, so this is the perfect time to make this cake. Thirdly, it’s relatively easy to make. Pound cakes are typically one of the simpler cakes to bake, so even if you’re not an experienced baker, you should be able to handle this recipe. Lastly, it’s just delicious. The key lime flavor is refreshing and unique, and the cake itself is moist and dense – everything you want in a pound cake. So why not give this recipe a try? You won’t regret it.
When I was growing up, my mom would make this key lime pound cake recipe for Easter and summer. It was always a special treat! The cake is moist and flavorful, with a zesty lime flavor. It’s perfect for a summer picnic or an Easter dinner. My mom would always serve it with a dollop of whipped cream on top. Yum!
As most of us know, key lime pie is a classic summer dessert. What many don’t know, however, is that this refreshing treat can also be made in the form of a delicious pound cake! Our Mom’s Key Lime Pound Cake Recipe is the perfect balance of sweet and tart, and it’s sure to be a hit at your next summer gathering. Here are a few pro tips to make sure your pound cake turns out perfectly:
– Be sure to use fresh key lime juice for the best flavor. Bottled juice just won’t cut it!
– Use good quality butter for the cake batter. This will ensure a rich and flavorful cake.
– Preheat your oven before beginning to bake the cake. This will help it cook evenly throughout.
This recipe is a family favorite because it’s so easy to make and always turns out delicious. The key lime flavor is perfect for summer, but it’s also great for Easter because it’s not too sweet. Mom always uses fresh key limes from our tree, but you can use bottled key lime juice if you can’t find fresh ones. This cake is best served with a dollop of whipped cream or a scoop of ice cream, but it’s also delicious on its own.
As Easter and summer approaches, thoughts turn to Mom’s key lime pound cake. This recipe is a family favorite and has been passed down for generations. The cake is dense and moist, with a tart lime flavor that is balanced by the sweetness of the sugar glaze. It is garnished with fresh lime slices and mint leaves, making it a beautiful and festive dessert.
This cake is best served chilled, so make sure to allow plenty of time for it to cool before serving. It will keep in the refrigerator for up to 2 weeks, so it is perfect for making ahead of time.
Mom's Key Lime Pound Cake Recipe
- FOR CAKE1 butter
- 1/2 c shortening
- 3 c sugar
- 6 lg eggs
- 3 c all-purpose flour
- 1/2 teaspoon baking powder
- 1 c milk
- 1/8 teaspoon salt
- 1 tsp vanilla
- 1 tsp lime zest
- 1/4 c key lime juice
- TO GLAZE
- 1 c powdered Sugar
- 2 Tbsp keylime juice
- 1/2 tsp vanilla extract
- Tips: Juicing key limes can be time-consuming. We used Nellie & Joe's Key Lime Juice as a time-saver and it was great.
- Pre-heat oven to 325°C Use a stand mixer to beat butter and shortening on medium speed until smooth.
- Gradually add sugar and beat at medium speed, until lightened and fluffy
- Mix eggs one at a time and beat just until combined after each addition.
- Mix flour, baking powder, salt, and water together.
- You can also add some flour to the butter mixture.
- Alternate milk. Start and end with the flour mixture. Mix each addition at low speed until well combined.
- Mix vanilla, lime zest, lime juice and stir.
- Put the batter in a greased, floured Bundt pan or tube measuring 10 inches (12-cups).
- Bake at 325°F for one hour, 15 minutes, or 1 hour 20 minutes, or until a long, wooden pick inserted into the center comes out clean.
- Allow to cool on a wire rack for 10 to 15 minutes.
- Mix 1 cup powdered sugar with 2 Tbsp keylime juice and 1/2 tsp vanilla essence to make the Key Lime Glaze.
- Take out the cake from the pan.
- Glaze the top and sides of your cake immediately.
- Allow to cool completely for about an hour.