Key Lime Daiquiri Pound Cake

Key Lime Daiquiri Pound Cake

17
Christiane Potts 1

"Key lime juice and rum are baked in the cake, which is then glazed with more lime juice and rum!"
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Ingredients

1 h 45 m servings 420 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 47.2g
  • 15%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 142 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking powder.
  2. In a large bowl, cream together 1 cup butter, 1/2 cup shortening and 2 cups sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in 2 tablespoons rum, key lime zest, 2 teaspoons key lime juice, vanilla extract and lemon juice.
  3. Pour batter into prepared pan. Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan 10 minutes. Turn it out onto wire rack. While warm, prick top of cake with toothpick. Pour Key Lime Daiquiri Glaze over warm cake. Cool completely.
  4. To make Key Lime Daiquiri Glaze: In small saucepan, combine 1/4 cup sugar, 1/4 cup butter and 2 tablespoons key lime juice. Bring to boil. Continue to boil, stirring constantly, for 1 minute. Remove from heat and stir in 3 tablespoons rum.

Reviews

17
  1. 20 Ratings

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Most helpful positive review

I made this cake for my grandaughter's 18th birthday. She wanted a mexican meal and this cake was perfect for dessert. My daughter-in-law said this cake was refreshing. It is a pound cake with a...

Most helpful critical review

While this cake certainly had it's good points, overall I was a little disappointed. The flavor was certainly delicate, and would have appreciated a stronger lime taste. Maybe next time I will ...

While this cake certainly had it's good points, overall I was a little disappointed. The flavor was certainly delicate, and would have appreciated a stronger lime taste. Maybe next time I will ...

I made this cake for my grandaughter's 18th birthday. She wanted a mexican meal and this cake was perfect for dessert. My daughter-in-law said this cake was refreshing. It is a pound cake with a...

My boyfriend really enjoys key lime pies, so I put this together for him. Great recipe! Reminds me of my grandmother's pound cake, but with a key lime zing. He loved it!

My family and friends rave about this cake.

I have been using this recipe for years and it's really one of the best ever. I bake and decorate cakes and the basic recipe (without the lime juice or zest) is my standard vanilla cake. It's ...

Delicious! I got rave reviews for this. I followed some of the other reviewers and used sour cream instead of milk, and also tripled the lime zest. It was great!

Great cake. The only change I made was to drizzle it with coconut syrup after adding the lime glaze. The coconut syrup really brings it together. Baked in a tube pan, drizzled with the syrup,...

Wonderful flavor. Baked at 325f. and the cake tested done in 1 hour and 15 minutes instead of the recommended 90 minutes. A bit n the dry side.

It needs more key lime juice. Probably a 1/4 cup should do the trick and maybe using real rum as well or a rum extract and not "flavoring" should kick it up a bit.