Sarasota's Key Lime Pound Cake
October 23, 2016
Categories: Desserts, Cakes, Tube/Bundt, Dairy, Fruit, North American, Kid Pleaser, Make-Ahead, Baby Shower, Birthday, Brunch, Cinco de Mayo, Entertaining, Father's Day, Mother's Day, Summer, Electric Mixer, Oven Bake, Stove Top, Vegetarian, Make it from scratch, Lime, Flour, Spring, Kosher Dairy more
"This is not my recipe; it is from 'theirreverentkitchendotcom' and, it is definitely worth sharing. After all, I do live in FL; and, dessert is often about the 'Key Lime.' Now, first and most important - a regular lime is NOT the same as key lime. And second, you can make this in a spring form, tube, or bundt pan; it doesn't really matter. The only change may be the cooking times; but, all 3 work fine. Personally, I prefer the bundt pan, just for presentation. The only change I made, was adding a garnish of toasted coconut and macadamia nuts on top."
- FOR CAKE
- FOR ICING
- Serving Size: 1 (346.3 g)
- Calories 1306.3
- Total Fat - 62.7 g
- Saturated Fat - 36.5 g
- Cholesterol - 302.4 mg
- Sodium - 310.3 mg
- Total Carbohydrate - 177.6 g
- Dietary Fiber - 2.8 g
- Sugars - 126.9 g
- Protein - 14 g
- Calcium - 84.4 mg
- Iron - 1.9 mg
- Vitamin C - 7.3 mg
- Thiamin - 0.1 mg
Wet Batter ... Beat the butter and sugar together for 5-7 minutes, until light and fluffy. Then, add the eggs in - one at a time; and, beat until the mix is light yellow in color. Add in the lime juice and zest, milk, and vanilla; and, mix just until combined.
Dry Batter ... Remove from the mixer, add the flour and salt; and, mix by hand, until everything is mixed through. At this point, DO NOT over mix; just enough to combine the wet and dry ingredients. Otherwise, you can up with a tough dense cake.
Bake ... Now, I prefer the bundt pan, just because it is different. But, a tube pan, is probably my second choice; or, even a spring form pan. Make sure to grease and flour the pan well. Pour the batter in the pan; and, let it set a few minutes before putting in the oven (5 minutes to settle).
I bake mine on the middle shelf, in a preheated 300 degree oven, for 1 hour and 45 minutes. To test if the cake is done. I like to use a knife and stick it in the center of the cake; if it comes out clean, the cake should be done. Also, if you press on the top with your finger, it should spring back.
Cool ... Transfer your cake to a cooling rack for at least 15-20 minutes; then, put a plate on top and flip over. Obviously, you don't have to do this, if using a spring form pan. The cake should pop right out. I usually run my knife around the edge too, just to make sure.
Toasted Coconut and Nuts ... You can do this in the oven; or, in a dry saute non-stick pan on the stove - which I prefer. It only takes a few minutes on medium high heat, stirring often. Then, set to the side to cool. Just make sure to toast them separately. The coconut should be lightly golden brown; and, when, you can start to smell the nuts - they are done. As I said, it only takes a few minutes, so keep an eye on them.
Icing ... Add the cream cheese, butter, and confectioners sugar to the stand mixer; and beat until creamy and smooth. Then, add the lime zest and juice, and vanilla; mix, just until everything is combined. Now, if you like a thinner icing; you can add a little milk, to thin it out. Personally, I like to thin it out just a little; but, that is optional.
Cake ... Once the cake is completely cool; drizzle or spread the icing over the cake. Then, garnish with the coconut and nuts. Personally, I think it tastes even better the next day; maybe, that is just me. I like to store it in the refrigerator, well covered.
Serve and ENJOY! ... Perfect to entertain with.
Tips & Variations
No special items needed.