key lime pound cake

Can't stop, won't stop with the key limes. Actually I will be stopping with the key lime after this because I finally used up my 2 pounds of limes. So if key lime ain't your thang, you're have a respite for a while (but seriously, why wouldn't key lime be your thang? It's delicious!).

I used the Heritage Bundt Pan from Nordic Ware which has the mesmorizing spiral. My commute home from the surgery center is fraught with temptation each week when I pass by the Nordic Ware factory store. I can usually restrain myself from exiting off the highway, but if I fail and find myself amongst the bundt pans, I admittedly overbuy. But, hey, my bad habits revolve around flour and sugar, not hookers 'n blow, so it could be worse. 

Key lime pound cake with Key lime glaze (adapted from Southern Living)

Makes about 12 servings


1 1/2 c (6 oz) butter, softened
3 c (600g) sugar
3 c (360g) all-purpose flour
1/2 tsp baking powder
1/8 tsp salt
1 c buttermilk (or regular milk)
1 tsp vanilla extract
1/4 c freshly squeezed key lime juice (about 10-12 key limes)
1 Tbsp key lime zest

Key lime glaze (makes about 1/2 c)
1 cup powdered sugar
2 Tbsp fresh Key lime juice
1 tsp Key lime zest (optional)
1/2 tsp vanilla extract

What to do

1. Preheat the oven to 325°F. Prepare a bundt or tube pan with grease and flour.
2. Beat the butter for a minute with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating just until blended after each addition.
3. Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into the prepared pan.
4. Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack. Cool completely (about 1 hour).
5. Prepare Key lime glaze by whisking the sugar, juice, zest, and extract together in a medium bowl.  Brush over top and sides of cake before serving. Alternatively, you can brush the glaze onto the cake after moving to wire rack, then let cool. 

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