Key Lime Pound Cake

We love pound cake around here. We also love key lime anything. So here you go. A yummy and easy pound cake with two of our favorites combined. This is perfect for the coming summer months, too. It freezes great and you can make two loaf pans instead of one large tube pan if you are of a mind to share with a friend. Or save one for later!

Key Lime Pound Cake

4 sticks butter ~ room temp (1 pound)

3 cups sugar

6 eggs

4 cups flour

1/2 cup key lime juice

1/4 cup evaporated milk

4 teaspoons lime zest

1 teaspoon vanilla

Preheat oven to 300 degrees. Grease and flour a 10” bundt pan.

In a large mixing bowl, beat the butter until light and fluffy.

Add the sugar and beat for 10 minutes.

Add eggs, one at a time, until incorporated. Do not overbeat.

Mix together the lime juice, evaporated milk, vanilla and lime zest.

Beginning with flour, alternately add the flour and lime juice mixture into the butter mixture, ending with flour.

Pour into the prepared pan and tap to even out the batter and remove any bubbles.

Bake for 1 hour and 45 minutes or until toothpick inserted comes out clean.

Place pan on a cooling rack for 15 minutes then remove from the pan. Cool completely before frosting. (recipe follows)

Key Lime Frosting

1 8-ounce package cream cheese

4 tablespoons butter ~ room temperature

4 cups powdered sugar

1/4 cup key lime juice

3 teaspoons lime zest

1 teaspoon vanilla

Mix cream cheese and butter together.

Add powdered sugar until creamy.

Add the key lime juice, lime zest and vanilla until combined.

This makes a lot of frosting. Enough for TWO pound cakes or plenty to frost one cake and have some extra to dollop on each slice of cake.

Frost cooled cake.

The cast of characters!

Beat the butter until fluffy then add 

the sugar and beat for a few minutes.

Then add the eggs one at a time.

Mix together the lime zest, vanilla, 

lime juice and evaporated milk.

Add the flour a little at a time....

...alternating with the liquid mixture.

Pour the batter into the pan.

Bake then allow to cool 

in the pan for a bit.

Then turn out onto a rack 

and cool completely.

Now for the frosting. Mix the 

butter and cream cheese together.

Then add the powdered 

sugar until creamy.

Add the key lime juice, vanilla 

and lime zest until smooth.

Frost the cake and serve! 

So yummy!!

Coconut Pecan Pound Cake

Sometimes I just get a hankerin' for pound cake. I love any kind. But since IT Guy loves anything with coconut and pecans, I decided to combine the whole she-bang and I have to say...it was fantastic! We both loved it! It comes together so easily and tastes so great! Pound cakes freeze so well and this recipes doubles with no problem! Truly...you GOT to make this. Soon!

Coconut Pecan Pound Cake

1/2 cup butter
1/4 cup shortening – I used butter-flavored
1 1/2 cups sugar
3 eggs
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup milk
1 teaspoons vanilla extract
1 1/2 cups coconut
1 cup rough chopped pecans

Preheat oven to 375 degrees. Sprinkle coconut and pecans on a cookie sheet and toast for 10 - 15 minutes until lightly browned. Remove from oven. Lower temp to 325 degrees.

Grease and flour a loaf pan. In a medium bowl, combine the butter and shortening. Mix until creamy.

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

Stir together the flour and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until just blended after each addition.

Stir 1 1/2 cups of the coconut/pecan mixture into the batter. Pour batter into greased and floured pan.

Bake for 1 hour and 15 minutes to 1 hour and 20 minutes or until a wooden pick comes out clean.

Cool in the pan on a wire rack for 10 – 15 minutes. Remove from pan. Cool completely on wire rack. Transfer to serving platter and spread with powdered sugar glaze. (Recipe follows) Sprinkle with remaining coconut/pecan mixture.

Powdered Sugar Glaze

1 cup powdered sugar
1 - 2 tablespoons milk
1/2 teaspoon vanilla

Mix all ingredients and spread on top of cooled cake. Sprinkle with coconut/pecan mixture.



 
Here's what you need.

 
Mix the coconut and pecans together 
and toast on a baking sheet for a while. 
Set aside.

 
Combine the butter and shortening. 
Add the sugar.

 
Add eggs 1 at a time.

 
Add the vanilla.

 
Then add the flour and milk.

 
Stir in the part of the coconut/pecan mixture.

 
Pour batter into prepared pan.

 
Bake.

 
Allow to cool in the pan for a bit then 
remove from pan and cool completely.

 
Mix up this stuff for the icing.

 
Frost the cake then sprinkle of 
the reserved coconut/pecan mixture.

 
Slice and eat!

Simple Pound Cake

There's almost nothing I like better than a pound cake unless it's a SIMPLE pound cake recipe. And this one fits the bill. I think pound cake is so versatile. You can eat it plain....with berries...use it in a trifle (Yum!)...toast it and drizzle a sauce over it....have you ever toasted pound cake? Oh. my. There are just so many ways to eat pound cake! This is one of my favorite recipes. It's "fairly simple"..... ;-)

Simple Pound Cake



1 cup butter
½ cup shortening – I used butter-flavored
3 cups sugar
5 eggs
3 cups flour
1 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
Powdered sugar

Preheat oven to 325 degrees. Grease and flour 12-cup bundt pan.

Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add 3 cups of sugar, beating at medium speed until light and fluffy. Add eggs 1 at a time, beating after each addition just until the yellow disappears.

Stir together the flour and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until just blended after each addition. Beat in vanilla just until blended. Pour batter into greased and floured pan.

Bake for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick comes out clean. Cool in pan on a wire rack for 10 – 15 minutes. Remove from pan. Cool completely on wire rack. Transfer to serving platter and sprinkle with powdered sugar.

10 – 12 servings

Lemon Loaf with Lemon Glaze

My mom gave me some lemons the other day. I'm not sure what's up with people giving me citrus lately...but I'm happy to have it! Anyway...as I was staring these lemons down, I decided a lemon pound cake type dessert was in order. IT Guy is a big fan of lemony things so I knew this would please him. And I was right. Again.                 

Lemon Loaf with Lemon Glaze




1 cup butter ~ softened
½ cup shortening – I used butter-flavored
3 cups sugar
5 eggs
3 cups flour
1 teaspoon salt
1 cup milk
3 teaspoons lemon juice
2 teaspoons lemon zest

Preheat oven to 325 degrees. Grease and flour one 12-cup bundt pan or TWO loaf pans.

Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add 3 cups of sugar, beating at medium speed until light and fluffy. Add eggs 1 at a time, beating after each addition.

Stir together the flour and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until just blended after each addition. Beat in lemon juice and zest just until blended. Pour batter into greased and floured pan(s).

For large bundt cake, bake for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick comes out clean. For 2 loaf pans, bake for 45 - 60 minutes until wooden pick inserted comes out clean. Cool in pan(s) on a wire rack for 10 – 15 minutes. Remove from pan(s). Cool completely on wire rack. Transfer to a plate and drizzle with glaze.

10 – 12 servings

Lemon Glaze


1 cup powdered sugar
2 teaspoon lemon juice
Milk

Combine the powdered sugar and the lemon juice in a small mixing bowl. Add enough milk to make a think glaze. Pour glaze over cooled cake(s).

Here's the goods.

Cream the butter and shortening together.

Then add the sugar.

Then the eggs....one at a time.

Then the flour/salt mixture with the milk.

Finally the lemon juice and zest.

Grease your pans REALLY well. 

I like to add some parchment paper in the bottom.

Pour the batter into the pans.

Then bake!

Let them cool and then remove 

the cakes from the pans. See? 

Here's why you need to grease 

your pans REALLY well. Don't be 

like me and use cooking spray. 

Take the time and use shortening and flour!!!

The glaze! Mix the lemon juice with the powdered sugar and enough milk to make a thick glaze.

Then pour the glaze over the cakes. 

I glazed the bottom on mine because 

the top looked a little funky. But either works!

Slice it up and enjoy. I left one out 

for us to snack on and threw the 

other one in the freezer for later.

My son-in-law is not a big dessert person. But show that boy a pound cake and he's all business! The other night he came over to watch some big cage fighting thing with #1 son and IT Guy so I made a pound cake for them to munch on. Nothing says MMA cage fighting quite like a POUND cake...right???? Har-de-har-har....!!! They really enjoyed it. I sent some home with my SIL and the rest went pretty fast here at the house. Yummers!

Cinnamon Swirl 
Buttermilk Pound Cake



1 cup butter
½ cup shortening – I used butter-flavored
3 cups sugar
5 eggs
3 cups flour
1 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla extract
Cinnamon Swirl (recipe follows)

Preheat oven to 325 degrees. Grease and flour 12-cup bundt pan.

Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add 3 cups of sugar, beating at medium speed until light and fluffy. Add eggs 1 at a time, beating after each addition just until the yellow disappears.

Stir together the flour and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until just blended after each addition. Beat in vanilla just until blended. Pour half of the batter into the prepared pan. Sprinkle cinnamon  swirl mixture over batter. Spread remaining batter over cinnamon mixture and smooth top.

Bake for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick comes out clean. Cool in pan on a wire rack for 10 – 15 minutes. Remove from pan. Cool completely on wire rack.


Cinnamon Swirl

½ cup flour
1/3 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
Pinch of salt
3 tablespoons butter, melted

Melt butter in the microwave in a medium sized bowl. Stir in the rest of ingredients and mix well. 

10 – 12 servings

Here's what you need for the cake 

and the cinnamon swirl mixture.

Start by beating the shortening 

and butter together.

Then add the sugar.

Then eggs...one at a time.

Next the flour, salt and the buttermilk.

Then the vanilla.

Spread half the batter 

into the prepared pan.

Mix up the cinnamon swirl mixture real quick.

The sprinkle that all over the top 

of the batter in the pan.

Then add the rest of the batter on top 

of the cinnamon mixture. Bake it up and you will....

...get this!!