Many thanks to the author of The Irreverent Kitchen for sharing this dairy packed recipe!
From the reviews of family and friends, I'm adding this to my cake recipe collection!
Key Lime Pound Cake with Key Lime Cream Cheese Icing
4 sticks butter, 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
4 teaspoons key lime zest,minced
1 teaspoon vanilla
Preheat oven to 300 degrees F. Cover inside of 10 inch tube pan with non-stick spray.
Beat butter with stand-up or electric hand-held mixer until light in color and fluffy.
One at a time, add the eggs and beat only until yellow disappears.
Stir juice, milk,zest and vanilla together.
Now mixing by hand, gradually add 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.
Pour evenly into the tube pan and tap pan on the counter to loosen any air bubbles.
Bake for 1 hour and 45 minutes or until cake tester comes out clean.
cool on a cooling rack for 20-25 minutes in the pan then transfer from pan to cooling rack and allow to cool another hour or until completely cool.
Key Lime Cream Cheese Icing
3-4 Tablespoons butter, room temperature
4 cups confectioner's sugar,sifted
1/2 cup freshly squeezed key lime juice
2-3 teaspoons key lime zest
1 teaspoon vanilla
Using a hand mixer, beat cream cheese and butter in a large bowl until well mixed.
Add confectioner's sugar and beat well until completely smooth and fluffy.
Add key lime juice, zest, and vanilla and mix until all ingredients are incorporated.
The excess icing was used to fill the middle hole of the cake and when the cake is served, icing can
be dolloped next to the side of a slice of cake.
Don't forget your dips of vanilla ice cream!