Key Lime Pound Cake with Raspberry Sauce

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.

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.

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8 Comments:


  • By Lindsey 20 Feb 2012

    Where can a girl get key limes w/o a BB?

  • By Dalia 21 Feb 2012

    If I make this cake and glaze the night before serving, will it still be good the next day? Do I leave it out overnight or refrigerate? Cover or not? Thanks!

    • By megan@bake-aholic.com 21 Feb 2012

      Dalia, The cake will be delicious the next day. The glaze forms a crunchy crust that will keep the cake moist. I would leave it at room temperature, but cover it well.

  • By Simply Tia 22 Feb 2012

    Gosh this cake is gorgeous and the flavors must be delicious! Bookmarking.

  • By Scinclar 23 Feb 2012

    Hi, i don’t mean to be persnikety, and this is a lovely recipe, but the limes you have in your photos are Persian Limes, not Key Limes. Key Limes are a very specific breed, not at all common in grocery stores. Key limes are a pale yellow-green and are much rounder than the oval Persian Lime.

    • By megan@bake-aholic.com 23 Feb 2012

      Scinclar, Thanks for your comment. I did some research before I made this cake, and then again after I read your comment. The limes I used were round and as you can see, not much bigger than a raspberry. They looked just like these: http://www.ifood.tv/blog/how-to-store-key-limes
      Much smaller and many more seeds than any Persian limes I’ve found in the supermarket.

      Either way, I have made this cake with “regular” limes, and the tiny ones I got in my basket…it is delicious with either !

  • By rian 23 Feb 2012

    Cool blog!

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