#key lime pound cake
When it comes to dessert I can be a bit of a snob! I’m just keeping it real. Dessert is my most favorite part of a meal and it has to be gooood or I refuse to waist my sweet tooth cravings and calories on mediocre substitutes. I want the best, the cream of the crop, the blue ribbon winner…okay I’m out of control but I want to drive home my point.

My favorite dessert is CAKE! Let me be more precise, homemade, from scratch, real butter, eggs, sugar and flour. Pies, Cobblers and Cookies are 2nd Place winners for me as long as they pass the rigid requirements of my taste buds.
#vanillamuffins#peabodyhotelmuffins

#chocolatecake
I love to bake but I’m not a gourmet baker, instead I stick to simple southern recipes that call for basic ingredients and that’s what you will find on my blog. Here are some of your favorite recipes from 2016 and you can find the complete instructions for each one, here.

I opened the dessert recipe vault to share this Key Lime Pound Cake which is one of my favorite pound cakes and one I know you will enjoy.
#key lime pound cake
Tips for baking the perfect cake

  • Set out your butter, eggs and cold ingredients and allow them to become room temperature. Cream your butter and sugar until it is fluffy and light. Add eggs one at a time to build volume into your cake. Grease and flour your pans well. Pre-heat oven to correct temperature. Do not open the oven until cake has cooked long enough to rise and set.

Yields 12-14 servings

Key Lime Pound Cake
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Ingredients

  • Ingredients: Cake
  • • 1 pound butter (4 sticks butter)
  • • 3 cups sugar
  • • 6 large eggs (try 8 eggs for a higher volume cake)
  • • 4 cups all-purpose flour
  • • 1/2 cup fresh key lime juice
  • • 1/4 cup evaporated milk
  • • 4 tsp. key lime zest
  • • 1 tsp. vanilla extract
  • Ingredients: Frosting
  • • 8 ounces cream cheese
  • • 3-4 tablespoons butter
  • • 4 cups confectioner’s sugar
  • • 1/4 cup freshly squeezed key lime juice
  • • 2-3 teaspoons key lime zest
  • • 1 teaspoon vanilla extract

Instructions

  1. Make sure all ingredients are at room temperature. Preheat oven to 300°. Grease and flour a 10” tube pan. In a large mixer, beat butter until fluffy. Add the sugar and beat well for at least 5 minutes. Add eggs one at a time and beat only until the yellow disappears. Combine juice, milk, zest and vanilla together. Stir well. Beginning with the flour, then alternating with the key lime juice mixture, add these ingredients to the butter and sugar. Beat in between each addition just enough to mix well. Don’t over beat the batter. Spoon evenly into the tube pan and tap pan on the counter to loosen any air bubbles. Bake for 1 hour and 45 minutes or until cake tester comes out clean. Cool on a cooling rack for 15-20 minutes in the pan then transfer from pan to cooling rack and allow cooling completely.
  2. Frosting
  3. Make sure all ingredients are at room temperature. Using a mixer, beat cream cheese and butter in a large bowl until well blended. Add sugar and beat well until completely smooth and fluffy. Add key lime juice, zest and vanilla beat until all ingredients are incorporated. Frost the cake. Place the remaining frosting in the hole of the cake and garnish with sliced key limes.
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