This cake was inspired by a recipe on Barbara’s blog, Traveling Aprons. Barbara had posted a key lime pound cake recipe which she credited to a magazine called “Celebrate Spring”. That cake had very similar proportions to one of my favorites, but included lime zest and a good amount of lime juice as well.
I scaled the recipe down a bit and ended up with an excellent cake. It’s softer than most pound cakes, but has a tight crumb and a great lime flavor. Just for fun, and since I could really use one this week, I added a “margarita” theme by adding a little Triple Sec and Jose Cuervo to the icing. Now I’m thinking I should have put cornmeal in the cake for a corn chips & margarita theme, but I’ll save that for another day.
Key Lime Bundt Cake with Margarita Icing
2 cups sifted cake flour (215 grams)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
2 cups sugar (divided use) (14 oz)
1/3 cup (75 grams) unsalted butter
1/3 cup (70 grams) shortening
1 1/2 tablespoons lime zest
1/3 cup Key lime juice (bottled) or fresh lime juice
2/3 cup sour cream (160 ml)
Garnish: confectioners’ sugar and fresh strawberries
1 1/2 oz cream cheese (42 grams)
1/2 oz (1 T) unsalted butter (14 grams)
3/4 cup confectioners’ sugar (70 grams)
1/2 tablespoon tequila
1/2 tablespoon Triple sec
1/2 tablespoon lime juice (more or less to taste & consistency)
Preheat oven to 325 degrees. Spray a 10-inch Bundt pan with flour-added cooking spray.
Sift together cake flour, baking soda, baking powder, and salt.
Separate the eggs. Put yolks in one bowl and put whites in another, preferably metal and big enough to use as a mixing bowl. With an electric mixer, beat the whites until soft peaks begin to form. Gradually add 1/2 cup of the granulated sugar and continue beating until mixture is thick and glossy. Set that mixture aside.
In a large bowl, beat butter & shortening with an electric mixer until creamy. Gradually add the remaining 1 1/2 cup of sugar and beat for a good 4-5 minutes. Beat in the lime zest. Add egg yolks, one at a time, beating well after each addition.
Gradually add flour mixture to butter mixture, alternately with lime juice and sour cream, beginning and ending with flour mixture, beating well after each addition.
Fold the beaten egg whites/sugar mixture into the batter. Pour mixture into prepared pan. Bake for 1 hour or until a wooden pick inserted in center comes out clean.
Let cake cool in pan for 10 minutes. Remove cake from pan, and cool completely on a wire rack. Make frosting.
Beat together the softened cream cheese, butter and sugar. Add booze and beat until smooth. Taste and make sure it’s lime-y or tequila-y enough and adjust until you get what you want.
Spoon it over the cake and let it set. You can throw it in the refrigerator to speed the setting of the icing.