Oh yeah! Bundt cakes! Time to get my granny on! This idea spawned from the purchase of a new bundt pan combined with a bundt cake article in Southern Living magazine (don’t ask why I read Southern Living Magazine….or why I felt the need to purchase a bundt pan for that matter). I think of bundt cakes as totally granny style, but I suppose they fit in with the deep south image as well. Either way, they are totally underrated if you ask me. The outside of a bundt cake is always so crumbly while the inside stays moist……..yummmmmmmmm.
Anyway, strap yourself in, because you’re in for a fattening week full of bundt cakes. If you are my client, and we have an appointment this week, you’d better believe you’ve got a bundt cake coming your way!
First up, the always delicious and tropical key lime bundt cake. Most of the recipe inspirations I get stem from a photo. This was no exception. The photo in the magazine looked so delectable it made me instantly crave key lime anything. Whenever I see a food photo and continue to think about it for several days, I know its a “must make.”
True story: I began really cooking several years ago because of a photo of a lemon cake I saw on the cover of Cooking Light magazine. I couldn’t get that cake out of my mind! I still make the recipe today, and its still one of my favorites. I FREQUENTLY buy cooking magazines because of the cover photo. The reason I love writing betsylife so much is because I get to combine cooking and art each day, which are two things that make me super happy. Perhaps food styling is in my blood or something.
I’m hoping my own photos of this cake do it justice!
Key Lime Pound Cake Recipe from Southern Living
- 1 cup butter, softened
- 1/2 cup shortening
- 3 cups sugar
- 6Â large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon lime zest
- 1/4 cup fresh Key lime juice
- key lime glaze
1. Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan.
3. 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; remove from pan to wire rack.
4. Prepare Key Lime Glaze, and immediately brush over top and sides of cake. Cool completely (about 1 hour).
Really quickly, I’d also like to wish a HAPPY BIRTHDAY to Adelaide Montoya Schum! Welcome to the world sweet girl! You have the coolest parents and big brother ever.
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Lindsay Hampton says
That’s a very delicious recipe
apollolor says
How about poking holes in the bottom of the cake, while warm, and pouring the glaze in the cake instead of on it. Then you could make a key lime cream cheese frosting. YUM!