This moist and tender pound cake has an incredible lime flavor! Look for bottled key lime juice - regular lime juice will be delicious as well.
2 cups (4 sticks) unsalted butter, room temperature
3 cups granulated sugar
1 can (14 oz) sweetened condensed milk
8 large eggs, room temperature
1 tbsp vanilla extract
1 tsp baking powder
1 teaspoon salt
4 1/2 cups cake flour or White Lily All Purpose Flour
1/2 cup key lime juice
Key Lime Glaze (recipe below)
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes on medium speed). Add sweetened condensed milk, extract, salt, baking powder, and 1/2 cup flour, beat until combined. Add 1 egg and beat until fully incorporated. Repeat with each egg, beating well after each addition. Beat in 2 cups of flour until it just disappears. With the mixer running, drizzle in key lime juice. Beat in remaining 2 cups flour. Scrape the bottom and sides of the bowl and beat for another 15 seconds on medium speed. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 1/2 to 2 3/4 hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely.
Key Lime Glaze
3 cups powdered sugar
1/3 cup key lime juice, plus a little more
Zest of 6 key limes (or 3 regular limes), to decorate
Beat sugar and lime juice with an electric mixer. Add more liquid a spoonful at a time until you reach the desired consistency. If a thicker icing is desired, add more powdered sugar. If a thinner icing is desired, add more liquid, one spoonful at a time. Set cake over a rack on a lined baking sheet then slowly pour over cooled cake. Top with lime zest.
