So a friend of mine posted this recipe to my Facebook page, suggesting I give it a try. And clearly he wanted some key lime pound cake. I was totally up for the challenge. The first challenge was finding key limes! Being in the Pacific NW, they’re not as readily available as one might think! So after consulting the hive-mind of Facebook, I found them at QFC. I picked up a 1lbs bag and off to the kitchen I went. I did modify the original slightly, cut down the sugar for one. Also I added a little key lime liqueur. It turned out delicious. However I will be modifying the frosting recipe in the future. It’s good but I’d like it to have more lime flavor. Enjoy!

Key Lime Pound Cake

  • 4 sticks unsalted butter at room temp (hence the name, pound cake)
  • 2 1/4 cups sugar
  • 6 large eggs at room temp
  • 4 cups all-purpose flour
  • 1 lbs fresh key limes, zested and juiced
  •  1/4 cup sweetened condensed milk
  • 1/4 cup key lime liqueur
  • 1 Tsp real vanilla extract

Directions:

Preheat your oven to 300°. Spray 2 loaf pans with non-stick cooking spray.

Using a stand mixer on medium-high, beat the butter and sugar until light and fluffy, about 5 minutes. Lower the speed to medium and add the eggs one at a time and beat until incorporated. Don’t worry if it starts to look like cottage cheese. Add the juice, milk, zest, vanilla and key lime liqueur and beat until combined.

Lower the speed to medium-low and add the flower 1/2 cup at a time. Beat until light and fluffy again, shouldn’t take more than 2-3 minutes. Pour evenly into the bread pans. I like to line mine with a little parchment paper as it makes taking them out so much easier. Bake for 1 hour and 20 to 30 minutes or until a skewer comes out clean.

Key Lime Cream Cheese Frosting

  • 2 8 oz packages of cream cheese at room temp
  • 4 Tbsp unsalted butter at room temp
  • 1 1/4 cups powdered sugar
  • 1/4 cup key lime liqueur
  • 1 Tsp real vanilla extract

Directions:

In a stand mixer with the whisk attachment, beat the cream cheese and butter on high until light and fluffy. Lower the speed to medium and add the powdered sugar 1/2 cup at a time. Beat until well combined. Add the key lime liqueur and vanilla, beat until well combined. Frost the tops of the cooled loafs and serve.

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