Best Lime Pound Cake 1968 Recipes

KEY LIME POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lime zest, vanilla and lime juice. Add flour alternately with milk, beating well after each addition. Transfer to prepared pan. , Bake until a toothpick inserted in center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan 10 minutes before removing to a wire rack to cool completely. For frosting, in a large bowl, beat cream cheese, butter, lime zest and lime juice until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, garnish with lime slices and additional zest.

KEY LIME POUNDCAKE

Steps:

• Make the cake: Heat oven to 325 degrees. Generously butter and flour a 9-by-5-inch loaf pan. Sift the flour and baking powder and set aside.
• Mix butter and cream cheese in bowl of a stand mixer, or with a hand mixer on medium speed, until blended; gradually add sugar and beat on medium speed for 5 minutes until light in color and fluffy. Add the beaten eggs about a quarter at a time, fully incorporating before adding the next.
• Add lime zest and mix to incorporate. Add dry ingredients alternately with lime juice, beginning and ending with flour mixture and adding juice in two additions. Mix just enough to incorporate. Pour batter into pan until it is just 3/4-inch from the top (you may have a little batter left over; do not use it or you risk overflow). Firmly tap the pan on the counter a few times to reduce air pockets.
• Bake for about 1 hour, or until just set in the middle. Check cake after 30 minutes; if top is browning too quickly, tent with foil. If the cake is not set in the middle after an hour, continue baking, checking middle at 5-minute intervals, until set.
• Cool in the pan for 20 minutes; loosen edges and turn out cake onto plate with raised edges to contain the glaze.
• Meanwhile, make the glaze: In a glass bowl, beat the cream cheese and butter until well blended and a little fluffy, about 2 minutes. With the mixer on slow speed, gradually add confectioners' sugar until fully incorporated, then beat for 20 to 30 seconds.
• Mix in the lime juice, then heat the mixture in a microwave oven for a minute or more until it is very warm and loose. Using a wooden skewer, poke several holes in the cake. Pour half the glaze over cake, let sit for 10 minutes, pour remaining glaze over cake and sprinkle with lime zest.

LIME POUND CAKE

Steps:

• Heat oven to 325 degrees. Grease and flour 10″ bundt pan.
• In a medium bowl, combine the flour, baking powder and baking soda.
• Grate one tablespoon of the lime peel and squeeze limes (yield should be 1/4 cup lime juice).
• In a large bowl, beat butter with sugar until well blended at low speed. Beat until light at high speed, about 3-4 minutes. Add eggs, one at a time, beating well after each. Beat in lime peel and vanilla.
• At low speed, alternately beat in flour and Greek yogurt.
• Spoon batter into prepared pan and bake about 30 to 35 minutes or until toothpick inserted near center comes out clean.
• With a knife, loosen cake from sides of pan. Cool in pan on rack for 10 minutes. Remove cake from pan by quickly inverting pan on serving plate.
• Prepare lime glaze: Mix the 1/4 cup of lime juice with 1/4 cup powdered sugar; whisk together and brush over top of warm cake.
• Sift an additional 1/4 cup of powdered sugar over top of cake.
• 16 Servings.

LEMON LIME POUND CAKE

Steps:

• Preheat oven to 325°F.
• Butter and flour a 12-cup angel food cake pan with removable bottom or you may use a 12 cup *bundt cake pan.
• Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then lime zest and salt. Bet in eggs 1 at a time. Add flour and lemon powder in 3 additions, beating just until blended each time. Transfer batter to prepared pan.
• Bake cake until a golden color and tester inserted near center comes out clean, about 1 hour. Cut around center tube and pan sides of angel food cake pan to loosen cake. Remove pan sides.
• Cool cake completely.
• *If using a bundt cake pan, cool cake in pan for 5 minutes. Turn cake out on rack; cool completely.
• Whisk together powdered sugar, lemon powder and lime juice until smooth.
• Transfer cake to a plate, then drizzle glaze over cooled cake and let stand until glaze is set, about 20 minutes.
• Cooks Note: Cake (without glaze) can be made 1 day ahead and kept, wrapped tightly in plastic wrap, at room temperature. This recipe can be made with all organic ingredients.

BRUNCH CAKE 1968

Steps:

• Mix first nine ingredients, add two cups of the flour.
• Batter will be thick.
• Spread batter in greased oblong cake pan.
• Mix the remaining ingredients, butter, sugar, cinnamon, nutmeg, and remaining flour, into a small pot, over low heat until blended.
• Crumble this over the batter.
• Bake 350 degrees F.
• for 35 minutes, or until golden and tester comes away clean.

LIME POUND CAKE 1968

Steps:

• Grease a ten inch tube pan.
• Line the bottom with greased paper also.
• Preheat oven to 350 degrees F.
• Cream room temperature butter in a large mixer bowl and add the sugar gradually. Continue beating until mixture is very soft and light.
• Add the grated rind from two limes, along with the eggs one at a time, beating in a teaspoon of the flour with each addition of each egg.
• Sift the remaining flour with the baking powder and salt onto waxed paper.
• Stir the flour into the cake with a wooden spoon and also add the vanilla, and lime juice.
• Pour mixture into prepared tube pan and smooth the top evenly.
• Bake in 350 preheated oven for 1 1/4 hours or until tester comes away clean. Don't overbake, start testing at the 60 minutes time.
• Remove when done and cool in the pan.
• Run a knife around edge and then turn out.
• Peel off the paper and set up right side onto a plate.
• Sprinkle with powdered icing sugar.