KEY LIME POUND CAKE WITH KEY LIME CREAN CHEESE ICING

Lightened Up Key Lime Cake

YOU’LL NEED:

For the Cake:

3 ½ C. almond flour
¼ C. coconut flour
1 Tbsp. baking powder
½ Tsp. salt
½ C. butter
¾ C. preferred sugar substitute (such as Swerve Sweetener, Stevia)
4 Large eggs
½ C. unsweetened almond milk
1/3 C. key lime juice
2 Tsp. key lime zest

HOW TO MAKE:

1-Mix together almond flour, coconut flour, baking powder, and salt.
2-Beat the butter and sugar substitute together until light and fluffy.
3-Beat in the eggs until well combined.
4-Once combined, beat in half of the almond flour mixture.
5-Beat in the almond milk, lime juice, lime zest.
6-Beat in remaining almond flour mixture.
7-In a well-greased 9×5 pan, transfer the mixture into pan, letting sit for 45 minutes.
8-Cover with foil and bake at 325F for at least 1 hour or until edges are golden brown and the top is firm to the touch.
9-Check to ensure the middle is thoroughly cooked.
10-cake cool for approximately 15 minutes.
11-Once cool, flip onto baking rack to fully cool.

Glaze

YOU’LL NEED:

3 Tbsp. preferred all natural confectioner’s sugar (such as Swerve Confectioner, Powdered Stevia)
2-3 Tsp. key lime juice

HOW TO MAKE:

1-Whisk together confectioner sugar with lime juice until smooth and slightly runny.
2-Once your cake has cooled, drizzle on top as desired!
3-If you’re still determined to sink your teeth into the sugary pound cake with an even sugarier glaze, here is the original recipe from The Irreverent Kitchen.

Key Lime Pound Cake

YOU’LL NEED:

For the Cake:

1 Pound room temperature stick butter
3 C. of sugar
6 Large room temperature eggs
4 C. all-purpose flour
½ C. fresh key lime juice
¼ C. evaporated milk
4 Tsp. minced key lime zest
1 Tsp. vanilla

HOW TO MAKE:

1-Beat the butter well until light and fluffy.
2-Add sugar and continue to beat well for at least 5 minutes.
3-*Tip: To ensure the mixture is well combined, and alleviate any grittiness, try using a stand-up mixer. Beat ingredients for 10-15 minutes.
4-Add eggs, one at a time. Be sure to only beat the eggs only until the yolk disappears.
5-In a separate bowl, mix together juice, milk, lime zest, and vanilla together.
6-Mixing by hand, add flour to butter mixture gradually while alternating key lime juice and milk mixture.
7-*Tip: No one wants a tough pound cake! To ensure the perfect consistency, be sure to begin and end your mixing with flour.
8-Mix well but just enough to incorporate all ingredients.
9-Pour into pan. Tap pan on the counter to remove any air bubbles and distribute the mixture evenly throughout the pan.
10-In a 10-inch well-greased pan, bake for 1 hour and 45 minutes on 300F or until middle of cake is thoroughly cooked.
11-Cool on baking rack for 20-25 minutes in the pan.
12-Transfer from pan to cooling rack and allow to cool another hour or until completely cool.

Key Lime Cream Cheese Icing

YOU’LL NEED:

8 Oz. room temperature cream cheese
3-4 Tbsp. room temperature butter
4 C. confectioner’s sugar
¼ C. fresh squeezed key lime juice
2-3 Tsp. key lime zest
1 Tsp. vanilla extract

HOW TO MAKE:

1-Using a hand mixer beat cream cheese and butter in a large bowl until well mixed.
2-Add confectioner’s sugar and beat well until completely smooth and fluffy.
3-Add key lime juice, zest and vanilla and mix until all ingredients are incorporated.
4-Ice cake.

CLICK NEXT PAGE BELOW TO CONTINUE READING…
[Yummy]: Please make sure to Like and share this Recipe with your friends on Facebook and also follow us on facebook and Pinterest to get our latest Yummy Recipes.
ENJOY ENJOY
Follow me on Pinterest