I have been making this cake for several years. I’ve always made it with “common” limes and it has always been delicious. This past weekend, I picked up my “Bountiful Basket” and was pleased to find 15 or so key limes. Well, there was something magical in those tart little limes. The cake was sweeter, yet more tart at the same time…like all the flavors were intensified. The cyclist commented, “I remember eating this cake before, I just don’t remember it being SO GOOD!”
Key Lime Pound Cake with Raspberry Sauce
recipe adapted from Williams Sonoma
- 3 1/4 cup cake flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 18 T unsalted butter
- 8 oz cream cheese
- 3 cups sugar
- 6 eggs
- 1 tsp vanilla
- 3 T fresh key lime juice (I used about 15 limes total for the juice and zest…that should cover the glaze too)
- 2 tsp lime zest
Have all of the ingredients at room temperature before you begin. Position rack on lower third of oven. Preheat to 325 degrees F. Thoroughly grease and flour a 10 cup Bundt pan. Sift together flour, soda and salt. Set aside. In the bowl of an electric mixer, with flat beater, beat butter and cream cheese until creamy and smooth-30 to 40 seconds. Gradually add the sugar and continue beating, occasionally scraping down the sides of the bowl until light and fluffy-about 5 minutes. Increase the speed to medium-high and add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl. Beat in the vanilla and lime juice. Reduce the speed to low and fold in the dry ingredients in three additions, blending each addition until just incorporated and stopping the mixer occasionally to scrape down the bowl. Using rubber spatula, fold in the lime zest. Spoon batter into pan, making sides about one inch higher than center. Bake until golden and tester comes out clean-about 1 hour and 15 minutes. Let cool on wire rack in pan for 10 minutes. Remove from pan and glaze.
Glaze (one of the best things about the cake…)
- 1/4 cup fresh lime juice
- 3/4 cup granulated sugar
Whisk together and generously brush surface of warm cake with glaze. Let cool completely before serving. Drizzle with raspberry sauce.
- 1 pint fresh or 12 oz frozen (thawed) raspberries
- 3 T granulated sugar
- 2 tsp fresh lemon juice
Puree in blender. Press through fine sieve to remove seeds.
***Follow me on facebook and get Monday’s ingredient list in advance.***