KEY LIME POUND CAKE
Ingredients
1 cup butter, softened
2 cups sugar
3/4 cup buttermilk
1/3 cup lime juice
5 large eggs
3 cups all-purpose flour
1 1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
Green food coloring (optional)
Key Lime Butter cream Frosting
1/2 cup butter, softened
1 1/2 tsp lime zest
1 tsp vanilla extract
1/8 tsp salt
2 cups powdered sugar
3 tbsp lime juice
1- 2 tsp milk
How to make it
####SIKI####
Preheat oven to 350. Prepare two or three 9” or 10” layered cake pans (or a 9” or 10” single pan). In small bowl, combine buttermilk and lime juice, set aside. Cream butter and sugar until fluffy. Add in eggs one at a time, beating well to fully combine.
Combine flour, salt, baking soda and powder in separate bowl, stir to combine. Add flour and buttermilk mixtures to butter mixture, alternating, starting and ending with flour.
Do not over mix. Add in food colouring (to desired darkness), stir just to combine. Spoon batter into prepared pan(s). Bake for 30 – 35 minutes (layered), 50-60 minutes (pound), testing with a toothpick or knife in the middle to make sure it’s done.
Remove from oven and let rest in pans for 15 minutes before inverting onto cooling rack to cool completely.
Frosting Directions: Beat first 4 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar alternately with key lime juice, 1 tablespoon at a time, and 1 tablespoon milk, beating at low speed until blended and smooth after each addition. Beat in up to 1 tablespoon additional milk for desired consistency.
Garnish with lime slices and kiwi slices if desired.
1 cup butter, softened
2 cups sugar
3/4 cup buttermilk
1/3 cup lime juice
5 large eggs
3 cups all-purpose flour
1 1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
Green food coloring (optional)
Key Lime Butter cream Frosting
1/2 cup butter, softened
1 1/2 tsp lime zest
1 tsp vanilla extract
1/8 tsp salt
2 cups powdered sugar
3 tbsp lime juice
1- 2 tsp milk
How to make it
####SIKI####
Preheat oven to 350. Prepare two or three 9” or 10” layered cake pans (or a 9” or 10” single pan). In small bowl, combine buttermilk and lime juice, set aside. Cream butter and sugar until fluffy. Add in eggs one at a time, beating well to fully combine.
Combine flour, salt, baking soda and powder in separate bowl, stir to combine. Add flour and buttermilk mixtures to butter mixture, alternating, starting and ending with flour.
Do not over mix. Add in food colouring (to desired darkness), stir just to combine. Spoon batter into prepared pan(s). Bake for 30 – 35 minutes (layered), 50-60 minutes (pound), testing with a toothpick or knife in the middle to make sure it’s done.
Remove from oven and let rest in pans for 15 minutes before inverting onto cooling rack to cool completely.
Frosting Directions: Beat first 4 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar alternately with key lime juice, 1 tablespoon at a time, and 1 tablespoon milk, beating at low speed until blended and smooth after each addition. Beat in up to 1 tablespoon additional milk for desired consistency.
Garnish with lime slices and kiwi slices if desired.
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