Ingredients for Key Lime Daiquiri Pound Cake
- 1 cup (2 sticks) unsalted butter
- ½ cup shortening
- White Sugar
- 4 large eggs
- All Purpose Flour
- 3 teaspoons baking powder
- 1 cup milk
- 2 tablespoons dark rum (plus 3 tablespoons for glaze)
- Zest of 2 key limes
- 2 teaspoons key lime juice (plus 2 tablespoons for glaze)
- Vanilla Extract
- 1 tablespoon lemon juice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Key Lime Daiquiri Pound Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Key Lime Daiquiri Pound Cake
- Preheat oven to 325°F (160°C).
- Grease and flour a 10-inch tube pan.
- Whisk together 3 cups all-purpose flour and 3 teaspoons baking powder.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ½ cup shortening, and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, combine 1 cup milk and the dry ingredients (flour mixture). Gradually add to the wet ingredients, alternating with the milk, and mix until just combined. Do not overmix.
- Stir in 2 tablespoons dark rum, the zest of 2 key limes, 2 teaspoons key lime juice, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice.
- Pour batter into the prepared pan and spread evenly.
- Bake for 90-100 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes.
- Invert the cake onto a wire rack to cool completely.
- While the cake is still warm, prick the top with a toothpick all over.
- Pour the key lime daiquiri glaze (recipe below) over the warm cake, allowing it to soak in.
- Let the cake cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
95 g
Sugar
1816g
Fat
926g
Carbs
251g
