Adapted from Southern Living Recipe 2011
Today, I baked a delicious Lime pound cake with tequila lime glaze!!!! OH, Sweet Grandma! It is delicious.
Summer time is one of my favorite seasons for citrus foods, desserts, ice creams, and drinks. One of my favorite citrus is limes. I so enjoy the aroma and sweet-n-sour taste; there is nothing like it, to me.
I saw a post on my facebook of a pound cake. My recipe calls for lemon or orange, but as I was browsing through my recipes...the ones that are cut out of magazines and put in a notebook for future menus...I swept across this one for Key Lime Pound Cake cut from the pages of an older Southern Living Magazine.
I grab these magazines from garage sales or get them as hand-me-downs from my mom...who is a loyal subscriber to that fair magazine company. I think she had over 200 of them boxed in her attic, dating back to the 1980's. My Grandmother loved to clip recipes from her SL magazines and the Fort Worth Star Telegram. She was always baking and cooking from a recipe she had saved.
Anyway, my mouth began to water just thinking of the lime pound cake with lime glaze...but I took this a bit further by adding a dash of tequila to my glaze...just a touch. OH SO DELICIOUS!
I know you will enjoy this.
OH, the photos that I took of my finished product are not magazine worthy. I had forgotten to dust my cake pan with flour. I had greased it up nicely but for some reason I just skipped the flour dusting. My cake looks a bit tattered....but let me just confide that it did not effect, at all, the delicious, scrumptious flavors and ultra moistness of the pound cake.
Prep time 30 minutes
Cook time 1 hour 15 minutes
Total time 1 hour 45 minutes, plus about 20 minute to clean up my kitchen, too!
Serves: 12 (Mine serves more than 12)
Pound Cake Ingredients
1 cup butter, softened
½ cup shortening
3 cups sugar
6 large eggs
3 cups all-purpose flour
½ teaspoon baking powder
⅛ teaspoon salt
1 cup buttermilk*
1 teaspoon vanilla extract
1 teaspoon lime* zest
¼ cup fresh lime juice (I buy a bag of lime...usually cheaper that way and I make other lime things with the rest)
Tequila-Lime Glaze
1 cup powdered sugar
2 Tablespoons fresh lime juice
2 Tablespoons of Tequila (Gold)*
Instructions
- Preheat oven to 325°.
- Grease and Flour your baking pan (don't skip this step...or you'll be sorry, like me and like the photos show.)
- In a stand mixer, whip the butter and shortening at medium speed until light and creamy. DO NOT RUSH or SKIP this step...it is vital to this recipe!!!!
- Gradually add sugar, beating at medium speed until light and fluffy.
- Now, one at a time, add in the eggs. BEAT after each one. I leave my mixer going on low as I do this stage. I also enjoy watching the batter morph into a waxy looking concoction when doing this.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Now, turn the mixer to the lowest setting and spoon in a small amount of flour and let it mix into the buttery goo. Wait about 10 seconds and then, add in a small amount of buttermilk and let it mix another 10 seconds. REPEAT until all the flour and buttermilk are incorporated.
- Last of all add in the vanilla extract, lime zest, and lime juice and mix well on low speed.
- Pour batter into a greased and floured, 10-inch (12-cup) bundt pan.
- 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
- Use a knife and gently score between the wall of the pan and the warm cake.
- Invert, carefully, to remove from pan onto a wire rack.
- While the pound cake is still piping hot, prepare Tequila-Lime Glaze by whisking together powdered sugar, lime juice, tequila, stir until smooth.
- Immediately brush over top and sides of cake.
- Now, let the pound cake cool completely (about 1 hour).
- Store in a covered cake holder.
- Serve with a bit of whipped cream and a lime wedge sprinkled with salt
*Differs from the original recipe in the Southern Living Magazine, 2011
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