Sunday, June 20, 2010
Key Lime Pound Cake for Father's Day
I went with a traditional butter pound cake, replacing half of the milk with fresh squeezed key lime juice (they are perfect this time of year!). I did a soak of fresh key lime syrup while it was hot in the pan, then brushed it with the syrup once it was out of the pan. A cream cheese and butter glaze with minced zest of key lime and lemon finished it off just as it went from warm to cool. With so many applications of key lime juice, every bite is undeniably filled with limey zing. Mike got his key lime cake, and he's eating it too. Happy Father's Day.