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Key Lime Pound Cake with Key Lime Cream Cheese Icing
THE IRREVERENT KITCHEN14Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 sticks butter (that’s 1 pound, room temperature)
- 3 cups sugar
- 6 large eggs (plus 2 yolks, room temperature)
- 3 1/2 cups all purpose flour
- 1/3 cup key lime juice (fresh, . If Key limes are not available conventional limes are perfectly fine. Stay away from the bottled Key lime juice unless you like a distinct metallic taste.)
- 1/4 cup evaporated milk (I always keep a good number of those small, 5 ounce cans in my pantry.)
- 1/4 cup lime zest (grated Key)
- 1 tsp. vanilla
- 8 oz. cream cheese (room temperature)
- 4 Tbsp. butter (room temperature)
- 4 cups confectioner’s sugar
- 2 Tbsp. key lime juice (freshly squeezed)
- 3 tsp. lime zest (grated key)
- 1 tsp. vanilla extract
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