Tag Archives: Key Lime

Key Lime Pound Cake…one year later

Thanks architec TSP for making a lightweight whisk that produces a gorgeous, runny icing!
Thanks architec TSP for making a lightweight whisk that produces a gorgeous, creamy icing!

This cake.  One year later this cake is making a resurgence.  I never dreamed it would be so popular; it was viewed and shared by thousands all over the world.  I posted it as an applaud to my older sister, Cynthia, on her birthday.  The older we get the crazier I am about her.  We’ve both changed over the years; we’ve each had our triumphs and struggles but this cake need not change.  I baked it so many times…just yesterday for my life-long friend, Andrea, who had a rather important birthday to celebrate.  Our birthdays are a week and a half apart so we’re almost twins.  Our families lived one street away from each other, her brother and sisters went to school with my brother and sisters.  One of my earliest memories of Ange was when we were in 2nd or 3rd grade at East Side Elementary School.  Our teacher told us to take out our spelling books, a thin volume sporting a gray cover with stick people moving about happily and with purpose.  I clearly remember being pleased because spelling was one of my few strong suits.  The teacher droned on, “Class, please open your books to page…”, when all of a sudden, whoosh!  BLEAH!  From somewhere inside of me came an explosion of  vomit splattering all over my favorite text-book.  Banished to the infirmary I remember passing a woman from the janitorial staff in the hallway and feeling horrible that she had to clean up some little girl’s mess.  In the infirmary I lay on my bed, bored stiff and somewhat bothered, waiting for Mama to come pick me up.  I would be there quite a while as Mama was always notoriously late and it was so unnecessary as I felt fine.  Staring at the ceiling I let my thoughts drift when I realized there was a tapping sound being made.  More like a light knock and it was coming from the cubicle next to mine.  I whispered, “Who is it?”.  “It’s Andrea!”, she whispered back.  On tiptoe I excitedly stood up on the bed and peered over the metal divider wall.  There she was, scrawny ol’ Ange grinning right back up at me.  “What are ya doin’?”, I asked.  “Nothin’.”, she replied.  “Ya wanna jump on the beds?”, I asked.  With a twinkle in her eye she popped right up and answered, “YEAH!”.  And so we did.  Up and down we bounced and twirled, singing little songs and giggling until Mama came.  As we walked out I heard Andrea say to Miss Pickrell, the principal’s secretary, “I feel better now, Miss Pickrell, so I’m just gonna go back to class.”  “Okay, honey!” was all the secretary said.  And that’s how it’s always been.  Andrea is a strong and golden ray of sunshine in my life.  Always has been, always will be.  I make her laugh, she makes me laugh.   We tell each other how beautiful and sexy we are and, really, we are.  We wear hats…and well.  We lunch regularly.  Together we live the words, “I’d rather have a bottle in front of me than a frontal lobotomy.”  To my fellow Pisces, my sister mermaid, on this, your 60th birthday, I send you love, laughter and Key Lime Pound Cake.

Key Lime Pound Cake with Key Lime Cream Cheese Icing

  • Servings: one cake
  • Difficulty: easy
  • Print

  •  4 sticks butter, that’s 1 pound, room temperature
  • 3 cups sugar
  • 6 large eggs, room temperature
  • 4 cups all-purpose flour
  • 1/2 cup fresh key lime juice
  • 1/4 cup evaporated milk, (I always keep a good number of those small, 5 ounce cans in my pantry.)
  • 4 teaspoons key lime zest, minced
  • 1 teaspoon vanilla
  1. Pre-heat oven to 300°.  Cover inside of 10 inch tube pan with non-stick spray.  My pan is 10  1/2″ and it’s just fine.  Set aside.
  2. Using a stand-up mixer or electric hand-held, beat the butter well until light in color and fluffy.  Add the sugar and again beat well for at least 5 minutes.  I use a stand up mixer and beat the mixture 10-15 minutes.  I don’t like a “grainy” cake.
  3. One at a time add the eggs and beat only until the yellow disappears.
  4. Stir juice, milk, zest and vanilla together.
  5. Now mixing by hand, gradually flour to the butter-egg mixture alternating with the key lime juice and milk mixture.  Begin and end with flour.  Mix well but just enough to incorporate all ingredients.  You don’t want a tough pound cake!
  6. Pour evenly into the tube pan and tap pan on the counter to loosen any air bubbles.
  7. Bake for 1 hour and 45 minutes or until cake tester comes out clean.
  8. Cool on a cooling rack for 15-20 minutes in the pan then transfer from pan to cooling rack and allow to cool another hour or until completely cool.

The cake is far better the following day or 2 days later.

Key Lime Cream Cheese Icing

  • 8 ounces cream cheese, room temperature
  • 3-4 tablespoons butter, room temperature
  • 4 cups confectioner’s sugar
  • 1/4 cup freshly squeezed key lime juice
  • 2-3 teaspoons key lime zest
  • 1 teaspoon vanilla extract
  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.

This makes quite a bit of icing.  It’s runny and creamy, smooth and sweet but with the tartness we’ve all come to love and expect from Key Limes.  If you’re in an area where Key Limes are not available they’re easily replaced with 2/3 parts fresh lime juice and 1/3 part fresh lemon juice. After icing the entire  pound cake I fill the middle hole with the excess icing.  When the cake is served icing can be taken from the middle and dolloped along the side the slice of cake.  Or, as in the photos, the leftover icing can be served on the side in a pretty, little bowl.



Key Lime Shortbread Cookies with Key Lime Glaze…it’s Daddy’s 93rd!


If it’s October then it’s time to celebrate my father’s birthday…his 93rd birthday this year!  This past year has been kind of hard on him; Mom died last November and Dad has slowed down considerably.  Well, for him anyway.  We still go to our chosen outdoor organic market one town over every Saturday morning.  I treasure those mornings.  Each trip, even during the week to the grocery store, I learn something about him.  From the mundane minutiae to the spectacular.  And laugh?  Oh, do we laugh!  Here’s an inside fact about Dad that even some of his closest friends didn’t know.  And I don’t have to be concerned that Daddy might find out; he’s internet savvy but has no interest at all in reading my blog.  His feeling is “Once you’ve seen one church or museum, you’ve seen them all.”  Whaaaat?  I tell him, “Dad!  It’s a cooking blog.” And he always responds, “No, I’m not interested!”.  Although Dad is a thin as a rail and a vegetarian, his resolve and self-discipline is weak as a baby when it comes to sweets.  There…it’s out.  Bake him a pie, some cookies or some sort of crisp or crumble and he will protest vehemently because he knows what’s coming.  The following day, after taking possession of the unwelcome sweet he’ll call and in a defeated tone, and it’s always the same, he’ll say, “Vishinsky, you’re not going to believe this.  I had my dinner and thought I’d have a slice of that pie you dropped off.  I really liked it so I thought I’d have another piece…not a big one just a little piece.  So I did.  Then I thought, “Well, I can have another taste.  And you know what happened, Vishinsky?”.  And that’s my cue to answer,  “Oh no, Dad.  What happened?”.  He always answers the same way, “You know what happened.  You KNOW what happened!  I ate the whole thing.  I felt sick, SICK, afterwards.  Sick.  I’m never eating pie again.  Ever!  So don’t make me any.  Don’t make me anything.  I’ve sworn off all sugar.  Really.  I mean it.”  But he doesn’t.  I’ll go back with a blueberry cobbler or peach tart and his eyes will light up.  “Just leave it on the counter.  I’ll have some after lunch.  Thanks, Vishinsky, that’s great!”  And since he never reads my blog, I’ll tell y’all something else.  Sometimes I lie to him and tell him there’s no sugar in the, say cobbler, nope, no sugar at all.  “Just a little honey, Dad.  Greek Thyme honey, Dad, from the mountains of Greece.  You’ll like it!”  I feel he could use a bit of weight. Sweet Jesus, he only weighs about 120 pounds and that’s way too thin.  So what’s a little sugar and butter?

Happy Birthday, Dad! Look! You have all your precious children around you!!
Happy Birthday, Dad! Look! You have all your precious children around you!!

So for this birthday he received a homemade sweet potato bread, a blueberry cobbler, four dark chocolate bars from Whole Foods and the following Key Lime Shortbread cookies with Key Lime Glaze.  He loved them all and hasn’t gotten sick yet.  Happy Birthday, Jungle Jack!



Key Lime Shortbread Cookies with Key Lime Glaze

  • Servings: approximately 35 cookies
  • Difficulty: easy
  • Print

  • 3/4 pounds butter, (3 sticks), room temperature
  • 2 tablespoons granulated sugar
  • 2 tablespoons Key Lime zest
  • 1 cup confectioner’s sugar
  • 1/4 cup Key Lime juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 3 cups all-purpose flour

Key Lime Glaze

  • 3/4 cup confectioner’s sugar
  • 2 tablespoons Key Lime juice
  • pinch of salt
  1. Pre-heat oven to 325°.
  2. In a food processor pulse granulated sugar and Key Lime zest until the pieces of zest are small, about the size of a grain of short grain rice.  This can also be done by hand on a cutting board mincing the zest with the sugar.  Set aside.
  3. Using a large bowl and hand mixer beat butter until light and fluffy.
  4. Add granulated sugar/key lime mixture to the butter and mix well.
  5. Add the confectioner’s sugar, Key Lime juice, vanilla and salt and mix well.
  6. By hand gently fold in flour and incorporate just until the flour is mixed in.
  7. Transfer dough to plastic wrap and shape into a log roughly 18″ long.  Wrap well and chill in the refrigerator for at least one hour or until firm.
  8. Slice into rounds 1/4″-1/2″ thick and place on parchment lined baking sheet 1″ apart.
  9. Bake 22-25 minutes or until barely golden on the edges.
  10. Cool 10 minutes on baking sheet then transfer cookies to cooling rack.
  11. While cookies are cooling place all ingredients for the glaze in a small bowl and mix until the sugar and salt have completely dissolved.
  12. Put about 1 teaspoon of glaze in the middle of the cooled cookies and, using the back of a spoon, swirl the glaze covering the top of the cookie.  Place on cooling racks set over baking sheets and let glaze set and harden to touch.