Key Lime Pound Cake by Amanda

Today, I’ve got a guest blogger stopping by.  Amanda with Serenity Now, is a stay at home mom of 2 from Virginia.  I can’t remember when I met Amanda, but she is one of the sweetest mom bloggers around.  She is always encouraging and has uplifting things to say and that’s the kind of person I love to be around!  Thanks Amanda, for coming by and sharing this delish recipe today!  That Southern Living magazine full of pound cakes sure did get a lot of us drooling over them. :)

I come from a long and proud line of chocolate addicts. Our motto is “it’s not really dessert unless there’s chocolate in it.”

I surprised myself when my mouth watered a little bit as I read Southern Living’s recipe for Key Lime Pound Cake. It’s a well-known fact that just about any recipe you find in that magazine’s pages will be delectable, so I took the time to document my first try with this recipe. I’m so glad I did!

Key Lime Pound Cake
from Southern Living

Ingredients:

1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 tsp. baking powder
1/8 tsp. salt
1 cup milk (I used whole because that’s what my girls drink, and I had it on hand)
1 tsp. vanilla extract
1 tsp. lime zest
1/4 cup fresh Key lime juice (as you can see, I used bottled lime juice)
–Key Lime Glaze

Instructions:
1. Preheat oven to 325 degrees F. Beat butter and shortening at medium speed with a heavy duty electric stand mixer until creamy. (This was interesting. I seldom use my Kitchen Aid stand mixer because I have a delusional fear of losing a finger in the attachments)

Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating until just blended after each addition.

2. Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until just blended after each addition. Stir in vanilla, lime zest, and lime juice.

3. Pour batter into a greased and floured 10 inch (12 cup) tube pan. Bake at 325 for 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 to 15 minutes; remove from pan to wire rack (I moved mine to the cake plate so it would hold more glaze)

4. Prepare Key Lime Glaze (whisk together 1 cup powdered sugar, 2 Tbsp. fresh Key lime juice, and 1/2 tsp. vanilla extract until smooth. Use immediately). Immediately brush over top and sides of cake. Cool completely. (About 1 hour)

I doubled the Glaze recipe (and added extra lime juice) because what I first prepared didn’t look like enough to cover the cake.

I was so pleased with the results!

The cake was moist, dense, and had the perfect mix of sweet and tart. This is what I had left over the night after I served it at a party!

I guess the photo speaks for itself? This is a perfect addition to a Spring brunch or Easter buffet. Easy to make, and even easier to gobble up.
Thank so much to Rhoda for sharing her blog with me. Southern Hospitality was one of the first blogs I started reading, and I’ve learned an awful lot about gracious blogging from Rhoda!
I hope you’ll stop by and visit me at Serenity Now. I blog about crafts, recipes, decorating, thrifty finds, and the slightly organized chaos that is my life as at stay-at-home mom.

Happy Baking!


- Rhoda


Comments

  1. Oh my, this looks so delicious. The addition of lime juice is an interesting twist that must give the cake a great taste. This recipe is going on my list of ones I’d like to try.

  2. Being from the South I have heard of pound cake.
    However, I have yet to hear of Key Lime Pound Cake.
    Yes.
    I think I will have a slice.

    Rashon aka Mr. Goodwill Hunting

  3. my mouth is watering as i’m reading this-i think this would go very well with my coffee and bloggy reading :) love key lime-thanks for sharing!

  4. Oh my, YES! I love key lime anything! A pound cake just has to make it better. Thank you for inviting Amanda to share this recipe!

  5. I saved this recipe when I saw it in the magazine but I haven’t tried it out yet. So glad to see someone else did and that it turned out so yummy! I like the idea of making the extra glaze too :)
    Thanks for sharing, Amanda!
    Jennifer

  6. Thanks Rhoda,

    Perfect timing as I am hosting 30 for a brunch on Friday and I know what I will be making for one of the desserts that everyone is sure to enjoy!! Amanda has awesome photo and instructions. Thanks for sharing her with us! Hope you are doing well!!
    Happy Easter xOxO Nerina

  7. So glad to see Amanda here today! Can’t wait to try this recipe out as we are now a no chocolate family (for the most part) due to our daughter’s migraines (no caffeine allowed).

  8. Nadir@StitchSense says:

    I was at the party where Amanda served this cake & I can say first hand that this cake was to die for! I’ll definitely be making it this summer! Yum!

  9. Amanda really should have used real key lime juice. It is very different than bottled green lime. You can actually get real key lime juice in a bottle also or buy them in a grocery store and squeeze them yourself. The results would have been much different.

    • I’m sure it would be better but whew, knowing the size of key limes, that would take a bit more time and money! We can only neglect the kids for so long, and they do have to eat… ;)

  10. Rhoda, thank you so much for sharing your blog with me today! Such an honor for me. :) You exemplify true southern hospitality. :)

    Constructive criticism is always nice. Everyone has their own way of tweaking recipes. I hosted a party for 10 the day I made that cake…squeezing fresh limes (which were also pricey that week), getting the house straight, craft party supplies out, kids fed/occupied/to school/to bed was just not an option for me. I was looking to get the cake made as quickly as possible (while photographing each step!), which is why I went the bottled route. Fresh lime juice would have tasted differently, but the cake still tasted heavenly…and my dessert connoisseur guests would know. ;) The results were exactly what I expected, considering the choice I knowingly made.

  11. YUM! Nadir you are one lucky girl, this sounds absolutely delicious. I would never have thought to do a lime glaze… wow. Thanks for the recipe, Amanda! ;)

  12. YUMMY! I should try this for sure.

  13. My mouth is watering just looking at those pictures….I loooove key lime PIE but have never heard of key lime pound cake. I am so going to try this!! Thanks for the great recipe, AND for introducing me to a great blog!

  14. Drooling a little bit! Yum, I love lime. Nice to visit you here, Amanda!

  15. Hi, Rhoda and Amanda! Looks like y’all had a good time swapping blogs today.

    My middle son is a lover of great food. Every year for his June birthday, he requests either a homemade pound cake or key lime pie. I have a feeling this recipe is really going to be a winner with him! Thank you for sharing it.

  16. All I can say is YUM, YUM, YUM! That sounds {and looks} so good! I’ve made homemade pound cake, but I’ve never put a glaze on mine before! I may have to give this one a try:)

  17. Hello Amanda,
    Your pound cake looks wonderful, however I do agree with Summer on the lime juice issue. One of my pie specialties is Key Lime Pie and the flavor of key limes is very different. Although I have no doubts that your cake was really good, next time try using Nellie & Joe’s Key Lime Juice. It is readily available at most grocery stores and not expensive.

    http://www.keylimejuice.com/

    Enjoy your week…

    Janet xox

  18. Oh my gracious, this looks really, really good and I will definitely give it a try. Thanks for the yummy recipe and the tip to double the glaze :)

  19. Looks great. Will have to try. I just made a fantastic Lemon one last month. sigh…

  20. laura @ the shorehouse says:

    I’ve never met a Southern Hospitality recipe I didn’t like. :-) I just got my new issue in the mail today and I’m almost looking forward to having a 6:30 a.m. flight so I can read it in peace and quiet!

  21. laura @ the shorehouse says:

    And by my new issue I mean of Southern LIVING. But it’s the recipes on Southern HOSPITALITY that are always delish. Sometimes dangerously delish (I’m looking at you biscuit donuts. :-)

Speak Your Mind

*

+Rhoda Southern Hospitality