Key Lime Pound Cake

Key Lime Cake

1. Prepare a 12 -cup capacity bundt cake pan with baking spray and preheat oven to 325℉ (170℃). (10-cup capacity pan will have leftover batter, to keep from over filling the pan.)

2. In a large bowl, hand whisk together sifted cake flour, salt and baking soda. Set aside.

   cup (375 grams) cake flour

   tsp baking soda

   tsp kosher salt

3. Combine sugar and key lime zest in a small bowl. Work the zest into the sugar with a fork and let sit for several minutes to allow the sugar to absorb the lime oils. 

   tbsp key lime zest

   cup (400 grams) granulated sugar

4. Transfer the lime sugar and butter to the bowl of a stand mixer fitted with paddle attachment. Cream together on medium high speed into a light and fluffy consistency. (3-4 minutes)

   cup (16 Tbsp) unsalted butter

5. Add the coconut oil and vanilla, mix on medium until incorporated. Scrape sides and bottom of bowl with silicone spatula as needed.

   cup (168 grams) coconut oil

   tsp pure vanilla extract

6. Continue on medium speed, adding one egg at a time.  Make sure each egg is fully incorporated before adding int the next.

   large eggs

7.  Add the key lime juice to the milk. Pour in 1/3 of the milk mixture , alternating with 1/3 of the flour mixture  mixing on medium low speed between each. Continue with remaining milk and flour mixture.

   cup (240 grams) whole milk

   cup (60 grams) fresh key lime juice

8. Scrape sides and bottom of mixing bowl again as needed, careful not to over mix the cake batter. It should look light and fluffy.

9. Transfer batter into the prepared bundt pan leaving about  1 1/4-inches below the rim for the cake to rise. 

10. Place bundt pan on a cookie sheet and bake on the middle rack for 75-80 minutes or until a toothpick inserted comes out clean. 

11. Place cake pan on a wire cooling rack to cool for 15 minutes before inverting onto rack to cool completely. 

12. While cake is cooling make key lime icing.