Key Lime Pound Cake

Key Lime Pound Cake | Rosetta Bakes!
2/9/14 6:09 PM
Rosetta Bakes!
Welcome to Rosetta Bakes!
June 16, 2012
Key Lime Pound Cake

BY ROSETTA Just saying the word key lime makes my mouth water! If you like pound cakes, you have to try this recipe from Southern Living. This pound cake is so moist, and so delicious, youll be adding it to one of your most favorite cake recipes. The cake is soft and so moist, and you can taste the lime throughout the cake; and then, you taste the Key Lime Glazeits, soooo yummy and flavorful! There is no tequila in this cake, but you can certainly add it if you choose to. I would add about 3-4 Tablespoons tequila, and lesson the milk by how much tequila you add. Ive not made it with the tequila, but I think it would be amazingnext time, tequila! lol Happy Pound Cake Baking!
http://rosettabakes.com/2012/06/16/key-lime-pound-cake/
Page 1 of 68
2/9/14 6:09 PM
(http://rosettassweettreats.files.wordpress.com/2012/06/13.jpg) Ingredients: 1 cup butter (softened) 1/2 cup shortening (I use Crisco) 3 cups granulated sugar 6 large eggs 3 cups all-purpose flour 1/2 teaspoon baking powder 1 cup milk 1/8 teaspoon salt
http://rosettabakes.com/2012/06/16/key-lime-pound-cake/ Page 2 of 68
2/9/14 6:09 PM
1 teaspoon vanilla 1 teaspoon key lime zest 1/4 cup key lime juice Directions: Preheat oven to 325 F. Beat butter and shortening at medium speed, or until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs 1 at a time, beating just until blended after each addition. Stir together flour, baking powder and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low-speed just until blended after each addition. Stir in vanilla, key lime zest and key lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan. Bake at 325 for 1 hour and 15 minutes to 1 hour and 20 minutes (I had to bake mine for 1 and 30 minutes for my oven), or until a long wooded pick inserted in the center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes, remove from pan to a wire rack. Prepare Key Lime Glace, and immediately brush over top and sides of cake. Cool completely (about 1 hour). Key Lime Glaze 1 cup confectioner sugar 2 Tablespoons key lime juice 1/2 teaspoon vanilla Mix all ingredients together and brush over top and sides of cake.
Page 3 of 68
2/9/14 6:09 PM
(http://rosettassweettreats.files.wordpress.com/2012/06/img_7530_1.jpg) A Southern Living Recipe CATEGORIES: CAKES TAGS: KEY LIME KEY LIME POUND CAKE LIME POUND CAKE TEQUILA
345 thoughts on Key Lime Pound Cake

1. Anonymous says: JANUARY 8, 2014 AT 3:40 PM recipe Reply Rosetta says: JANUARY 11, 2014 AT 12:28 AM recipe ? Reply Noel Quesenberry says:
2/9/14 6:09 PM
JANUARY 11, 2014 AT 8:21 AM I will try this on my 5 flavor pound cake using the lime zest and juice. Reply Brandy Golden says: JANUARY 14, 2014 AT 6:44 PM can u send me the recipe to your 5 flavor pound cake. i used to have a great recipe but i lost it . Reply Rosetta says: JANUARY 17, 2014 AT 3:05 PM Noel, I have a follower who is asking for your recipe for 5 flavor pound cake..do you share it? If so, Id also like to make it sometime. Thanks, Rosetta Reply bestmcelvaine says: JANUARY 12, 2014 AT 2:30 PM Cant I use lemons? Reply Rosetta says: JANUARY 12, 2014 AT 4:48 PM I would think you could alhough Ive not made this one with lemons. I have a cake posted called Lemon Chiffon and its very good. Not sure without looking if Ive posted a lemon pound cake. Reply Joanne says: JANUARY 13, 2014 AT 10:44 AM You could use lemons. It comes out really good. And the lemon flavor really comes through. Reply Rosetta says: JANUARY 13, 2014 AT 2:47 PM
2/9/14 6:09 PM
Joanne, your right, either one can be used in this recipe. Reply Jim says: JANUARY 13, 2014 AT 7:14 PM I see bottled key lime juice in the store here in Fort Walton Beach. Have you tried it? I dont like to use bottled lemon juice because it has such a strong sulphur taste and I suspect the bottled key lims juice does as well. Thanks for posting this recipe! Reply Rosetta says: JANUARY 13, 2014 AT 11:40 PM Hello neighbor, I live in PensacolaFt. Walton Bech is not that far away. Ive not tried the botled key lime juice, so cant say how it would taste. I would think in a cake it would still be good, but I dont think I would use it for a key lime pie. In a cake you have other things that may alter the sulphur taste you speak of, but in a pieits all pie except for a little crust. A lady brought a home made key lime pie to work one day and she used key limes and this pie I still think ofgotta get her recipe to post. If you love lime, you have got to try my Key Lime Coolers. These cookies are so delicate and have a yummy lime tasteand they almost melt in your mouth! Reply Anonymous says: JANUARY 18, 2014 AT 12:51 PM I live in Okla. We cant always get key limes so I use the bottled juice and it makes very good pies. I just made the cake so wont know till later how the cake is. Altho bet my gr/daughter will like it when she comes to see me. Reply Rosetta says: JANUARY 18, 2014 AT 12:54 PM Thanks for the info Anonymous! Let me know how your cake turns out! Hope you enjoy! Reply Susan
2/9/14 6:09 PM
says: JANUARY 14, 2014 AT 9:18 PM I am from Florida and we have always used Nellie and Joes Key lime juice. It is really good in Key lime pies. Wouldnt use anything else. Reply Rosetta says: JANUARY 15, 2014 AT 2:08 PM And you would not have to cut all those small key limes to get a little bit of juice! Ill give it a try next time a recipe calls for key limes. Susan, you have got to try a recipe for cookies Ive posted. They are called key lime coolers. These cookies seem to actually melt in your mouth. They are very delicate and so yummy. Reply Pat says: JANUARY 17, 2014 AT 8:38 PM This is what I use, it is the best one on the market Reply Lee says: JANUARY 23, 2014 AT 7:17 AM Our Publix in St. Augustine sells Lime juice only, not Key Lime juice. My pie always tastes good but it could be better with key lime juice. Reply Susan says: JANUARY 25, 2014 AT 10:21 PM I use Nellie and Joes also. Cant wait to make this cake. Its not gluten free, which Im on, but I thinks Ill cheat . Reply Rosetta says: FEBRUARY 1, 2014 AT 7:33 AM We are all intitled to cheat once in awhile, as long it it does not damage our health in the process! Reply
2/9/14 6:09 PM
Anonymous says: JANUARY 14, 2014 AT 9:45 PM Hey Jim, the lime juice is very good. I use it in a key lime layer cake that I make.Linda Reply Anonymous says: FEBRUARY 4, 2014 AT 2:39 PM I use Nellie & Joes Key West Lime Juice in my key Lime Pie and it is delicious. I am sure it would be good in this cake except you would not have the zest. Nothing is better then fresh but it would be good to use if you cannot find fresh key limes. I live in Virginia and sometimes they are not available. By the way, this cake is delious. Reply Rosetta says: JANUARY 15, 2014 AT 7:10 PM yes you can! Reply Donna says: JANUARY 11, 2014 AT 7:27 AM Key limes are not green, they are yellow, with a hint of greenish cast to them. Not lemon yellow, but certainly not the green things seen in this picture. Those are Persian limes! They have a totally different taste, I can always tell its a northerner when some one makes something and calls it key lime and its green, or has green limes on top! I am native miamian and we had a key lime tree. Reply Rosetta says: JANUARY 11, 2014 AT 10:34 PM Donna, I am so humbled by your knowledge about the Persian limes and Key limes, Im actually impressed you can educate us all about the Key lime you so treasure, like those green things. Just to let you know Ive lived in Savannah, Georgia and Pensacola, Florida more than half my life. I was born in Indianapolis, Indiana until age 3, then moved to West Virgina at age 12, then moved back to Indianapolis, Indiana until I was 18then moved to Savannah, Georgia where I lived for about 36 years then to FL in the Panhandle where Ive lived for almost 8 years. So as you see, I am a northerner in my heart, but a true south
2/9/14 6:09 PM
ladymy heart is in Savannah where I hope to return to one say when I retire. We southern ladies may take harsh words, but we have a way of letting you know your not so kind. Reply Tonya says: JANUARY 12, 2014 AT 12:12 AM Rosetta, very well spoken. Reply uzma fray says: JANUARY 12, 2014 AT 4:00 AM Well said rosetta. I am from the UK and have enjoyed a number of your great recipes. I have to use whatever is the UK equivalent to the requirement of the recipe And the results are always delicious. Reply Rosetta says: JANUARY 12, 2014 AT 8:52 PM Thank you uzma! Reply Julie says: JANUARY 12, 2014 AT 8:51 AM Rosetta, this recipe looks so yummy and beautiful! Thank you for sharing it. I am so inspired by your gracious reply to the above rudeness. Reply Rosetta says: JANUARY 12, 2014 AT 9:14 PM Thank you Julie! Reply Tricia says: JANUARY 12, 2014 AT 1:33 PM Being a Northern Lady through and through, tho I lived in NC for two years, can I use regular green limes to make this delicious sounding cake?? I have no idea of the difference in key lime and lime. Help, please?
2/9/14 6:09 PM
Reply Rosetta says: JANUARY 12, 2014 AT 5:10 PM Triciayes you can. Ive made this both ways and the difference is the cake with the key limes will have a stronger lime taste because key limes have a stronger lime flavor. I have had tons of compliments with this cake both ways! You can freeze any left over key lime or lime juice and use for other recipes. Love NC. Reply Lacey says: JANUARY 12, 2014 AT 2:07 PM I dont think she really meant to be unkind. I think its just a thing for us people born in FL. And your cake looks delish : ) Reply Rosetta says: JANUARY 12, 2014 AT 5:05 PM Thank you Lacey! just because one lives in Florida (where I also live) does not give that person the right to judge another without knowing the facts. She assumed I didnt know the difference. Im sure she can go through my blog and find many things she can find fault with. Im here to share things I bake, not to feel I have to defend myself when someone puts what I do down. Reply Anonymous says: JANUARY 12, 2014 AT 8:41 PM Learn to ignore Reply Rosetta says: JANUARY 12, 2014 AT 8:55 PM I know Reply Rebecca Wingate Howell says: JANUARY 12, 2014 AT 3:06 PM
Page 10 of 68
2/9/14 6:09 PM
your cake looks and sounds delicious. Reply Rosetta says: JANUARY 12, 2014 AT 4:29 PM Thank you Rebecca. Reply Anonymous says: JANUARY 12, 2014 AT 3:08 PM You go girl!!!!!!!!! Reply Rosetta says: JANUARY 12, 2014 AT 4:29 PM Is that you Dr. Tring? Reply Barbara Wilson Peck says: JANUARY 13, 2014 AT 7:43 AM I agree. There is a way to post your opinions and knowledge without taking a jab at people. Very well said Rosetta Reply Rosetta says: JANUARY 13, 2014 AT 3:09 PM Thank yu Barbara. Reply Yvette says: JANUARY 13, 2014 AT 9:28 PM Ditto, well spoken Rosetta!!!!!! Those are limes all day long. Cant wait to purchase my limes and make this. Reply Rosetta says:
2/9/14 6:09 PM
JANUARY 13, 2014 AT 11:21 PM I do hope you enjoy this cake! Reply Paige Windahl says: JANUARY 15, 2014 AT 9:59 PM Rosetta, I am also a Southern Lady and born in Gainesville, however, due to key limes being less bright, many use the persian limes for GARNISH . The fact that your recipe specifies the use of KEY LIME juice should ameliorate the animosity of this Miami native. Bake on! Seeing as I am now residing in ND this is a fabulous addition to my southern cooking arsenal! Double whammy,Key Limes and Pound Cake! Paige Reply Rosetta says: JANUARY 15, 2014 AT 10:12 PM Thanks for your comment Paige! In all honesty, thats exactly what I did. I had the key limes in the cake and regular limes on the cake (shoulda. woulda, coulda). I thought the larger limes looked better on top; I really didnt thank anyone would notice..geezzzzz was I wrong. I know where Gainesville is. Thanks Paige! Reply Anonymous says: JANUARY 28, 2014 AT 11:14 AM I think you made the right decision! Key limes would look terrible as a garnish, because they dont look the way people think limes should look. I have a dwarf key lime tree in my kitchen (yes, I am crazy) that produces limes a couple of times a year. I am planning to make your cake today. I Reply Rosetta says: FEBRUARY 1, 2014 AT 7:17 AM Thank you Anonymous. Reply Anonymous says: JANUARY 16, 2014 AT 3:40 PM Yes! We southern ladies will let you say your peace and then look you dead in the eye and reply Thats Nice which translates to Screw you! So the next time someone tells
2/9/14 6:09 PM
you Thats nice.you know what they are really telling you! Reply Rosetta says: JANUARY 16, 2014 AT 7:57 PM Anonymous, just sayinit surprised me, it didnt anger me. I realize there are all types of people in the world.some good, and some not so good. There will always be those who like to let you know they know more than you door that they are more educated, have a bigger degree, better car, better home, type better, proof-read betterand its okay because I know its true. Thats part of life I can never change. I am who I am and Im happy with who I am and they can brag all dayand thats okay! Reply Sarah says: JANUARY 18, 2014 AT 7:41 PM Rosetta, your Southern lady manners shine through. Reply Rosetta says: JANUARY 18, 2014 AT 7:44 PM Well thank you Sarah! Reply Rosetta says: JANUARY 19, 2014 AT 12:55 PM Sarah, I wanted to let you know that my roots go back the Revolutionary War also! Thanks again for such a kind message. Reply Susan says: JANUARY 25, 2014 AT 10:27 PM You go girl! Sounds like youve been around long enough to be called a southern lady. Welcome yall Reply lddblogs says:
2/9/14 6:09 PM
JANUARY 31, 2014 AT 9:27 PM Ms Rosetta, The delicate reproof simple served to the previous poster raises my sense of taste; if the recipe is nearly half as good as your retort I am indeed in for a culinary treat!. (I, too, was reared in south Florida, with a key lime tree, a guava tree and a grapefruit tree- none of which ever produced discriminating fruit) Reply Rosetta says: FEBRUARY 5, 2014 AT 9:55 PM Thank you Iddblogs! Reply Rusty McMann says: JANUARY 12, 2014 AT 2:00 AM where exactly do you keep your certificate of excellence from the Lime Growers Association? do you have a trophy on your mantle or a medal hanging from your rearview mirror? and Im sure your parents have a bumper sticker to proudly announce your magnificent achievement to the world Reply Anonymous says: JANUARY 12, 2014 AT 11:50 AM They look like KEY LIMES to me. Small, green on skin and yellow fruit. Persian Limes are bigger and green fruit. Reply Rosetta says: JANUARY 12, 2014 AT 5:21 PM true. Reply Mikki says: JANUARY 12, 2014 AT 2:27 PM The Key lime is a citrus species with a fruit that is yellow when ripe but usually picked green commercially. Reply Rosetta
2/9/14 6:09 PM
says: JANUARY 12, 2014 AT 4:50 PM Your exactly right Mikki! I went to the store earlier and bought 2 bags of key limes and one bag of limes (small limes) and they are both the same color. If the key lime was on the tree longer ir would tuen yellow. Thanks! Reply Anonymous says: JANUARY 12, 2014 AT 5:06 PM If you know so much then you know that key limes are commercially picked when they are green. Not when they are ripe,which is when they are more yellow. So any key limes bought at the store, we seen t all lucky enough to have a tree, will have as a green rind with a yellow/green inside exactly like the key limes that are pictured on the cake. Reply Ellen says: JANUARY 12, 2014 AT 8:04 PM Thanks Donnathe first thing that went through my mind when I saw the picture was dont call it Key lime anything and put Persian limes on top of the cake. southern ladies want to get it right!! Reply Rosetta says: JANUARY 12, 2014 AT 8:47 PM I guess both do not understand that I simply did not take the time to type out key lime in the recipeI got lazy I guess and did not take the timethats it. The title of the recipe Key Lime Pound Cake should have let you know I meant key limes. I am a southern lady as well but I alo realize we are not perfect just because we are southern ladies. Reply Diana Boles says: JANUARY 13, 2014 AT 10:56 AM Hang in there, Donna. It takes time and skill to learn how to educate others without hurling insults and haughtiness in the lesson. Im still learning, and Im from Jacksonville, northern Florida. Reply Rosetta
2/9/14 6:09 PM
says: JANUARY 13, 2014 AT 2:27 PM Diana, its not what she said, its the way she said it and she assumed that I did not know the difference between the two just because I did not type key in front of lime. I had key lime in the title but did not type key in front of lime in the recipe. I do not think my responses have been that bad. I totally understand what she was saying. I tried to answer every question a follower had about which to use. I feel like Im saying this over and over. Reply dianaboles says: JANUARY 14, 2014 AT 1:41 PM Not to worry. I was being sarcastic to Donna. I love lime pie, be it key lime or Persian. Reply Anonymous says: JANUARY 13, 2014 AT 12:22 PM Limes are great whether they are true key limes or Persian limes or whatever. Good reply Miss Rosetta. None of us are perfect, are we, although there are some who think they are. Reply Rosetta says: JANUARY 13, 2014 AT 2:45 PM The only difference is the key lime is more concentrated, stronger lime flavor..either one is great in this recipe. Thank you anonymous! Reply Anonymous says: JANUARY 14, 2014 AT 6:05 AM When they are purchased in the grocery stores in bags and are green is that false advertisement ? I live in Richmond and the Kroger Grocery Store here have them from Florida and they are small and actually green in color not with a yellow hue. Thanks for the information !! Reply Anonymous says: JANUARY 14, 2014 AT 6:10 PM
2/9/14 6:09 PM
Key limes are smaller than a regular lime but most all I have bought at a store in .Florida are green. They all say key lime on the little bag of key limes so I assume the store knows the difference since they carry both kinds of limes. Anyway I choose to call them green since that is the only color I have ever seen Reply GB says: JANUARY 15, 2014 AT 9:23 AM I am from South Carolina, and I thought we were taught to Be Sweet. We are all in this world together and one day we will be gone. Even if someone calls a lime an orange, it is o.k. In a hundred years, will anyone remember? Enjoy this day everyone../:) p.s. Thank you for the recipe, Rosetta. Reply Rosetta says: JANUARY 15, 2014 AT 1:43 PM Well spoken GB :).and Thank You! Reply Sarah says: JANUARY 18, 2014 AT 7:50 PM I am also from South Carolina part of being a Southern lady is being gracious and I find that, Rosetta, you have been. Some people just seem to get kindness and things that really matter confused lets learn from lessons our parents taught us BE KIND. My mother sure made that absolutely it clear to me! My South Carolina roots run deep al the way back to the Revolutionary War - so I am pretty Southern I would say - and I dont think key lime or lime are worth the unkind words logged about the one recipe. Thanks Rosetta for your recipes and trying to share them with all who would like to use them! Reply Sarah says: JANUARY 18, 2014 AT 7:57 PM Well spoken, GB! Reply Anonymous says: JANUARY 12, 2014 AT 2:24 AM
2/9/14 6:09 PM
Im as Southern as they come honey and my limes have always been green sweetie Reply C.J.Miller says: JANUARY 12, 2014 AT 9:19 AM Rosetta, I am not a novice cake baker. I bake all my cakes from scratch. I was very excited about this one because my husband loves the Key Lime flavor. I set my ingredients out for a few hours, so the butter would soften and the eggs wouldnt be ice cold. I followed the recipe exactly. I baked it for an hour and 20-25 minutes. I cooled it on a rack. It completely filled my Bundt pan: I use a large Pampered Chef one to bake my Cream Cheese Pound Cake, which is my go-to cake. It however, did not rise any. It remained the same height throughout baking, and after I removed it from the pan, it fell at least an inch, leaving it with a 3/4 sad-streak, and maybe 1/4 good texture. To say I was disappointed would be an under-statementI dont like to fail at baking! Do you have any suggestions? Not sure Ill try it again, but then again, I hate to be defeated! Reply Rosetta says: JANUARY 12, 2014 AT 7:38 PM CJ, I wish I was a professional baker and knew exactly what the problem was. I know you have baked your Cream Cheese Pound Cake in the Pampered Chef Bundt pan, but every recipe is different. I bought a Pampered Chef Bundt pan earlier and was eager to try it. I forget what pound cake i made in it, but I had the same issue although not as bad as the one you made. The cake I made in the stone did not rise the way it should have. Ive not baked a pound cake or any type of cake since. My Bundt stone is not that sesonedso I think once its seasoned cakes will bake in it better. Also altitude and humidity plays into why some cakes do not turn out well. If you decide to make it again, I would try a regular bundt pan.if you ever make it again. If anyone else has an opinion what may have caused this to happen, please let us know. Reply C. J. Miller says: JANUARY 14, 2014 AT 8:07 PM Rosetta, it was a rainy day in NC, so maybe I will blame it on the weather! Funny thing is, I took it to work, because as you know, medical folks will eat anythinglol. Everyone agreed that it tasted great and would be willing guinea pigs should I try again. Im thinking maybe reduce the liquid, if not the lime juice maybe the milk. And maybe I will wait for a sunny day! Thanks for posting it. When I have time I need to check out some more of your recipes!
Page 18 of 68
2/9/14 6:09 PM
Reply Rosetta says: JANUARY 15, 2014 AT 2:53 PM CJ, thanks for your message. I have had several people mention this cake did not turn out right for them. Im going to look at the recipe again to make sure there was no type o. Ive also had a few people tell me it turned out greatgo figure. Anyway, here is a repeat of some things that may have caused your cake to now turn out as well as you would have liked. I hate that you have to change the ingredients for it to bake the way you would like. Anyway here is some of the info: I wish I knew what happened also. I really hate when I post something that I think is great and then have people tell me it did not turn out for them. I really dont have any answers for why it didnt turn out. Again, maybe humidity, climate, altitude or oven temp. When baking (and you may already know this), have eggs at room temp. If your in a hurry and they are not room temp, put them in hot water for 5 to 10 minutes and they will be just right. Also, add room temp milk and softened butter. Maybe all 1 teaspoon baking powder instead of 1/2. I have a lady bake hers in a Pampered Chef stone bundt pan and it did not turn outit fell. The same thing happened when I baked it in a bundt stone. I know you used a regular bundt pan, but I wanted to let eveyone it does not turn out right in a stone bundt pan. Thanks for letting me know, I wish I had the answer. I will look into why it may have fallen; I have a really good cake doctor book and maybe it will have some answers.but, I bet a lot of them are what I mentioned. Reply F. Mashburn says: JANUARY 14, 2014 AT 9:27 PM This recipe looked so good, but my husband and I tried it twicethe same thing happened with ours. Both times it looked fine while baking then fell after taking out of the oven. About 1/4 of the first one was good, the rest was very heavy and its hard to describe the texture, other than rubbery. We just took the second pound cake out of the oven and it also fell (not as bad as first though and not as rubbery texture). We used a regular bundt pan and cannot figure out what happened. The taste of this cake is wonderful and we would love to get it right. Any suggestions? Reply Rosetta says: JANUARY 15, 2014 AT 2:06 PM I wish I knew what happened also. I really hate when I post something that I think is great and then have people tell me it did not turn out for them. I really dont have
2/9/14 6:09 PM
any answers for why it didnt turn out. Again, maybe humidity, climate, altitude or oven temp. When baking (and you may already know this), have eggs at room temp. If your in a hurry and they are not room temp, put them in hot water for 5 to 10 minutes and they will be just right. Also, add room temp milk and softened butter. Maybe all 1 teaspoon baking powder instead of 1/2. I have a lady bake hers in a Pampered Chef stone bundt pan and it did not turn outit fell. The same thing happened when I baked it in a bundt stone. I know you used a regular bundt pan, but I wanted to let eveyone it does not turn out right in a stone bundt pan. Thanks for letting me know, I wish I had the answer. I will look into why it may have fallen; I have a really good cake doctor book and maybe it will have some answers.but, I bet a lot of them are what I mentioned. Reply Rosetta says: JANUARY 15, 2014 AT 7:24 PM This recipe is from a Southern Living cookbook (from what I remember) and I had a follower tell me that the recipe calls for 1/4 cup of key lime juice instead of 1/2. Hopefull that is the issue that has now been corrected. Still strange one person bakes it and it falls and another bakes it and it turns out perfect. Anyway, Ill look at the recipe when I get home from work. Hope this is the issue. Reply F. Mashburn says: JANUARY 21, 2014 AT 10:11 PM Keep up the good work on your blog. We are trying the cake again tonight. My husband and I both agree that it is the best tasting cake everjust got to get the texture right. Thanks for the information. Ill let you know how it turns out. Reply June says: JANUARY 22, 2014 AT 4:16 PM Do you think the type of lime juice would matter? I used regular limes instead of key limes. Would that cause a different chemical reaction? We all know pound cakes are all about chemistryLOL Reply Rosetta says: JANUARY 22, 2014 AT 6:21 PM June, regular limes are okay to use in this recipe, lime juice is lime juice.
2/9/14 6:09 PM
The only difference is that key lime juice is stronger than regular lime juice because it more concentrated and to some a bit more tart. Reply F. Mashburn says: JANUARY 24, 2014 AT 10:33 AM OK we tried the cake again a few nights ago and altered the amount of liquid. It turned out beautifullyand was delicious. We used 1/4 cup of key lime juice rather than 1/2 cup and reduced the milk by about 1/4 cup. Wonderful recipe! Reply June says: JANUARY 24, 2014 AT 4:23 PM Great news! I will try that too. June Reply Linda says: JANUARY 14, 2014 AT 8:37 PM I had the same problem. Reply Rosetta says: JANUARY 15, 2014 AT 2:12 PM So sorry Linda. Im not sure why it turns out great for one person and not another. I told someone earlier that I have a cake doctor book and Ill look into it to see what may have happened. Reply Anonymous says: JANUARY 12, 2014 AT 12:49 PM You need to fix your printing . I ask to print Key Line Cake and got 20 something pages of questions and your reply before it printed the cake. Reply Rosetta says: JANUARY 12, 2014 AT 5:18 PM Thats weird, you would think it would print the recipe first. Maybe for now jus copy and
2/9/14 6:09 PM
paste into word, then print. Ill have to look into this with Word Press. Thanks for letting me know. Reply INIT2XS says: JANUARY 14, 2014 AT 11:36 PM Your printer is probably set to print the last page first so when you take it from the printer the document starts with the first page. Set your printer to print the first page first and cancel the print job when the recipe is printed. Or, copy and paste the recipe to a word processing program and print it that way. My printer lets me choose only the pages I want to print. I am sure going to print this one. I love key lime anything. I will probably use Nelly and Someone (whose name I cant remember) Key Lime Juice, and probably garnish it with a Persian Lime. We northerners dont have often accessibility to the real thing. Reply Rosetta says: JANUARY 15, 2014 AT 7:28 PM I just printed it to see if I corrected the problem, but so far its still printing all pagesbut, now it prints the recipe first. Ill still look for how it prints only the recipe. You can copy and past into word and print from there for now. Thanks for letting me know! Reply Anjail Shabazz says: JANUARY 12, 2014 AT 2:33 PM What can I use instead of Crisco shortening? I have not use shortening of any kind in over 15 years. Can it be eliminated for this cake? Reply Rosetta says: JANUARY 12, 2014 AT 4:46 PM Im sure you can use butter but Im thinking you dont use that either. Ive heard you can use yogart or applesauce, but not sure how much. Maybe someone reading this question may help you out. Sorry I cant be of help for you. Reply ann says:
2/9/14 6:09 PM
JANUARY 12, 2014 AT 8:20 PM Try coconut oil. Reply Anonymous says: JANUARY 12, 2014 AT 4:49 PM I just made the key lime bunt cake,its in the oven.hope it turns out, it smells so good. Im keeping my fingers crossed Reply Debra Cox says: JANUARY 12, 2014 AT 6:34 PM I will be making this cake for my granddaughter this weekend coming. Thank you for the recipe. It looks so moist and good, I can hardly wait to make it for her. Reply countrygirl2095 says: JANUARY 12, 2014 AT 8:40 PM This cake is beautiful! Cannot wait to try the recipe! Reply bkh says: JANUARY 13, 2014 AT 8:21 AM 35 pages of blog before I got the recipe. Printing just the recipe would be nice! Reply Rosetta says: JANUARY 13, 2014 AT 2:42 PM Im really sorry about thats happening, someone else said the same thing. Ill look into it. Thanks for letting me know. In the meantimeif you know how to copy n paste, you can put the recipe in Word and print it from there. Reply INIT2XS says: JANUARY 14, 2014 AT 11:44 PM You can select only what you want to print, and copy it to a word processing program then print it from there. If you use an iPad put it in your Notes and print it from there.
Page 23 of 68
2/9/14 6:09 PM
Reply donna addison says: JANUARY 13, 2014 AT 3:40 PM I love pound cake, my favorite as well as angel food. LOVE KEY LIME PIE and I am going to make this pound cake. Also, childhood spent with no electricity or telephone until I was a teenager. Grew up in southwestern part of VA, in the country, dirt roads, coal being the main occupation. But it was a safe and fun time. Will check your page when I am looking for a recipe. Love looking at cookbooks. Reply Rosetta says: JANUARY 13, 2014 AT 11:19 PM Donna, those were hard times in the coal areas of West Virginia and Virginia, but as childrenwe didnt know exactly how hard our parents had it, we were too busy out doors playing! No bathroom inside the house, well water for drinking and bathing and washing clothesand we all drank from a tin bucket and a tin ladle. and we all lived! lol On a second thought, maybe thats why my bones ache today!! lol Oh, I love cookbooks!! Reply Anonymous says: JANUARY 15, 2014 AT 3:49 PM While this is a good cake it is rather tart. looked up the Southern Living recipes for a key lime pound cake and found the exact recipe except, it calls for 1/4 of a cup of key lime juice instead of the half a cup listed in this recipe. Reply Rosetta says: JANUARY 15, 2014 AT 7:08 PM Anonymous, thats exactly were I got the recipe (from what I had remembered). Im still at work and planned to look at the recipe after work tonight. I dont have the recipe from my cookbook in fromt of me, but I take your word for it. We all make mistakes and Im sorry for typing 1/2 instead of 1/4. Ill edit the recipe now. I still do not understand how this recipe turns out perfect for one person and not for another. I usually let members know where I got the recipe frombut I see I forgot to add it at the bottom, Thats usually where I state where the recipe cake from. The Key Lime cake (a different recipe) is country singer Trisha Yearwoods recipeits really good! Now we know what the problem was and I do really appreciate your response so much!
Page 24 of 68
2/9/14 6:09 PM
Reply Sheryl Taylor says: JANUARY 16, 2014 AT 10:53 AM One pound cake cooling. I tasted some of the crumbs and they were delicious. Reply Rosetta says: JANUARY 16, 2014 AT 7:15 PM I hope you enjoy the cake Sheryl! The glaze on the cake is so yummmy that I often double it! Reply Glenda Newsome says: JANUARY 16, 2014 AT 11:10 AM I want to try this.Can you use Cake flour instead of all purpose? Reply Rosetta says: JANUARY 16, 2014 AT 7:39 PM Im not sure if Im answering this twice, but I may have typed my response to you earlier today and then got a patient and had to close out of the message. Anyway, yes you can use cake flour instead of AP (all-purpose flour), but try not to do it on a regular basis. Always sift your flour first, then measure it after its sifted. If you only have cake flour and the recipe calls for all-purpose flour: Substitute: 1 level cup cake flour minus (take away) 2 Tablespoons cake flour. If you only have all-purpose flour and the recipe calls for cake flour: Substitute: 1 level cup cake flour plus 2 Tablespoons cake flour. Hope this helps Glenda! Reply brenda says: JANUARY 29, 2014 AT 3:59 PM just made the key lime pound cake. I followed directions and mine turned out awful! it fell, it was heavy, it seemed to be mixing ok until I added the lime juice, then it seemed to break up the consistency. what do you think? Reply
2/9/14 6:09 PM
Rosetta says: JANUARY 29, 2014 AT 11:35 PM I dont know what the problem was Brenda. I feel like I keep saying the same things over and over as to why this recipe is not working out for some of you. I am not in your kitchen, so I dont know what you may be doing that is causing this cake to flop. Weather, humidity, expired ingredients, not sifing, sifting too much, not following the directions to a T, altitude, brands, opening the oven during baking, oven temperature not accurate and so forth. Reply 2. Anonymous says: JANUARY 8, 2014 AT 10:10 PM Sounds wonderful! Will try this soon! Reply 3. Anonymous says: JANUARY 8, 2014 AT 10:14 PM So yummy sounding. Reply Rosetta says: JANUARY 11, 2014 AT 12:28 AM Thank you. Reply 4. Gigi Kelly says: JANUARY 9, 2014 AT 11:11 AM I love to bake but I only do it at Christmas. What is the best way to dip anything in chocolate where the whole item is covered and what type of chocolate is the best to do this with! I have a problem with my white chocolate getting hard to soon. Do you have a secret?? And where can I take a class that will help me do this ?? Reply Anonymous says: JANUARY 11, 2014 AT 12:27 AM when I use the bark from Walmart I also use a if Im using chocolate bark a bag of choco. chip toll house morsels & heat it all on stove low heat makes it very creamy & goes along ways also on white choco. bark & bag of white choco. morsels. To me when I use microwave it isnt as creamy. Hope this helps Reply
2/9/14 6:09 PM
Rosetta says: JANUARY 11, 2014 AT 12:48 AM Here is Hersheys information on Chocolate Dipped Fresh Fruit: Directions1. Melt chocolate chips and shortening in heavy saucepan over very low heat; stir until smooth. 2. Allow mixture to cool slightly. Dip fruit or fruit slices about 2/3 of the way into chocolate mixture. Shake gently to remove excess chocolate. 3. Place on wax-paper-covered tray. Refrigerate, uncovered, until chocolate is firm, about 30 minutes. About 1/2 cup coating. MICROWAVE INSTRUCTIONS: Place chocolate chips and shortening in small microwavesafe bowl. Microwave at MEDIUM (50%) 1 to 1-1/2 minutes or just until chips are melted and mixture is smooth when stirred. Allow to cool slightly. Dip and serve fruit as directed above. Here is how the Food Network does theresthis is the link to How to Dip Strawberries. http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-coveredstrawberries-recipe/index.html Reply Rosetta says: JANUARY 11, 2014 AT 12:52 AM Also, if you are melting the chocolate in the micrawave, the power setting may be set too high. I think its melting the chocolate at a very low heat, then turn the stove off and let the chocolate sit and then stir. Put the chocolate in a cup for easier dipping. Reply Anonymous says: JANUARY 11, 2014 AT 8:18 PM I use chocolate and 1/2 block of parkin melted together. I melt mind in double boiler and keep it over hot water. Reply Rosetta says: JANUARY 11, 2014 AT 9:15 PM You know Anonymous, thats what I use when I make my peanut butter balls at Christms
2/9/14 6:09 PM
time. I melt them together in a very small crock pot with parafin. The crock pot keeps the chocolate from getting hard because as you dip your fruit, the chocolate will stay melted. If any one does not know anything about parafin, its a wax like rectangle shape and comes about 5 or 6 to a box. Its in the sections at the grocery store where canning products are. This is the wax a lot of people who can use the for canning. Reply 5. BETTY says: BLACK JANUARY 9, 2014 AT 11:15 AM lOOKS DELECIOUS,WANT TO TRY IT Reply Rosetta says: JANUARY 10, 2014 AT 11:38 PM There are a lot of steps, but you can do short cuts if you dont want to do scratch. I think Duncan Hines makes a Red Velvet Cake mixuse that, then buy a cheesecake, but youd have to cut off the graham cracker crust. I know it takes time, but if you want to wow someone this is it! Ive made this for a wedding, and Ive made it for doctors, nurses, corpsman and medical assistants at the hospital and they loved it! Reply 6. Anonymous says: JANUARY 9, 2014 AT 11:15 AM It sounds ok, but key limes have a different taste than regular limes and there is no key lime anything in this recipe. Reply Anonymous says: JANUARY 11, 2014 AT 8:39 PM Your right Gigi, there is a difference. Ive made this cake with key limes and the cake is a litle more tart but you can taste the lime in it more. I have corrected the post and put Key Lime in place of lime. This photo did have key limes on itthey were still green. Its true, the more ripe a key lime isthe more yellow the cake and icing will be. Even though the key limes is yellow which makes the cake more yellow, some people prefer to use a little food coloring in green to give it that green color. Reply Donna says: JANUARY 11, 2014 AT 9:54 PM Looks to me like theres key lime zest and key lime juice. What more do you want!?
2/9/14 6:09 PM
Reply Teresa says: JANUARY 11, 2014 AT 11:05 PM Yes there is. There is key lime juice and key lime zest. Reply 7. Randy says: Townsend JANUARY 9, 2014 AT 11:54 AM Make sure to mince the lime zest EXTREMELY FINE Otherwise, try biting into lime (or any other citrus fruit) zest and tell me what you think about the experience Reply Rosetta says: JANUARY 10, 2014 AT 10:50 PM lol, thats true Randy! You want a zester that makes the zest smalldont use a cheese grater! Reply 8. Anonymous says: JANUARY 9, 2014 AT 12:06 PM Very good I would put more lime. Reply Rosetta says: JANUARY 10, 2014 AT 10:46 PM Everyone is different in the amount of lime to put in thats for sure the amount in this recipe is good place to start, you can always add more but be careful you dont add too much or the batter will be too thin and may not rise the way you would like. Reply 9. Woody smith Yum says: JANUARY 9, 2014 AT 3:32 PM
Reply 10. Anonymous says: JANUARY 9, 2014 AT 4:31 PM You really need a proofreader. Reply Rosetta says:
2/9/14 6:09 PM
JANUARY 10, 2014 AT 10:38 PM Ohhhhhh, I know I do! I spell check but it doesnt catch them all AND I have got to stop typing up recipes when Im tired! I will try my best to check my errors, but hey, Im just a regular working woman who loves to bake. I dont claim to be the best at blogging. I actually made this blog for family and friendsand whomever happened to like it. I wish you could proof read for me! lol Reply Mary H. says: JANUARY 10, 2014 AT 11:19 PM Id be happy to proof for you! Just let me know if you ever need me to. Its something I actually love to do! Reply Rosetta says: JANUARY 11, 2014 AT 12:20 AM I sure wish it was my thing! I got my GED in 2002, then I walked into a college South University. in Savannah, GA and next thing I knew I was enrolled. I graduated in the year 2004 at the age of 52 as a CMA. I now work at the Navy Hospital in Family Medicine.so, am I a great speller or proof readerno, but Im still proud to have won a scholarship and graduated with a 3.40.after 35 years out of school. Hey Mary, let me know if you see any errors. Thanks! Reply Stacey says: JANUARY 11, 2014 AT 5:56 AM Good for you! Ignore rude people! Reply Rosetta says: JANUARY 11, 2014 AT 10:37 PM Thanks Stacey! There are always going to be those who think they know so much more than you and there is nothing I can do about rude people. Your right, I should just ignore them. Reply Crystal Price Moncrief says: JANUARY 11, 2014 AT 9:14 AM
2/9/14 6:09 PM
I have been trying to figure out if I was too old to go to college. You just convinced me I am not. I will be 50 this year, my job closed and after 15 years, I dont know what to do. I have thought about college, but have been scared to take the step. The funny thing, I love to bake also, but I usually dont read the comments after I read the recipe. I guess this was meant for me to see. Thanks Rosetta, for the recipe and the inspiration! Reply Rosetta says: JANUARY 11, 2014 AT 3:58 PM Crystal, my first job ever was in a doctor/nurse uniform shop in Savannah, GA. I used to admire all the medical people in their scrubs and medical jackets, not knowing one day I would be wearing the same things. After that I went into retail at a store in Savannah called Levys. This store is now long closed, but it was a store similiar to Macys, Jordan Marsh or Dillards. I worked in retail for about 10 years. I used to do all the display work in our sportswear department, so when our display person left, they decided to let me have the position for 90 days to see my workthey were impressed so I was able to keep this job for many years. After I got divorced I went into waiting tables. My sister was making great money doing it so I decided to give it a try. Since I had two boys to raise age 7 and 11, I knew this was the type of money I needed to make to raise them. I always worked in really popular resturants and it was usually fine dining resturantsbut, the last resturant I worked in was a very popular seafood resturant in Savannah, GA. I ended up waiting tables for 25 years! After I had a pulmonary embolism in 2000, and almost lost my life I decided to do something more with my life and thats when I went to South University. The first day I was there, I was enrolledfor 2 years! It was very hard and I shed many tearsbut I made it and now have an Associate Degree and got certified through the American Medical Association (AAMA). Im content at my age doing what I do now and thats enough for me. When I moved to Pensacola, FL 7 years ago, the medical assistants here only go to school for 1 year, but they have a certificate instead of a degree. Since I have the Associate Degree, I could easily become an LPN or Nursebut I was content with what I achieved, besides, I DID NOT, want to take more math! lol. Anyway, the reason I went into detail was to let you know if you decide to go back to college because I enspired youIm truly honored. I wish the best for youif I can do it, you can do it! Another thing, I read 4 books by David Peltzer (I think thats how you spell his name) that was the deciding factor to go back to school.he inspired me!! Lets see if I can recall all for booksA Child Called It, The Beloved Invader, Lighthouse and A Man Named Dave. If you read books at all, you have got to read these books. Crystal, if you get enrolled in school, I hope you drop me a line to let me know how things go. Good Luck and thanks for your message!
2/9/14 6:09 PM
Reply aqua says: JANUARY 11, 2014 AT 6:12 PM Anyway, the reason I went into detail was to let you know if you decide to go back to college because I enspired youIm truly honored. Its inspired with an i. You say that as a medical assistant you have an associates degree and that others have a certificate and theyt go to school only 1 year. Was wondering if having a degree makes any differnce as far as salary or if all medical assistants start with the same basic salary? Reply Rosetta says: JANUARY 11, 2014 AT 9:45 PM Aqua, when you are certified medical assistant (CMA) you will have a much better chance of getting hired. The contractor I work for at the Navy hospital will only hire CMAs, if I was an MA, I would not get hired there. A lot of MAs have a certificate and they take a test at the end to be certified. The only way its different for me is that I certified through the AAMA (American Association of Medical Assistants). Does it get me more money? not really. I didnt know when I started college in GA I had no idea before starting college. I still have sealed transcripts so I can go on to be an LPN or Nursebut I really dont want to. I dont know what state you are in, but in Pensacola, Florida, you could be a CMA in one year. I love my jobbut soooo looking forward to retirement one day. Reply Diane says: JANUARY 12, 2014 AT 12:03 AM Crystal, You are never too old to learn. I started college at age 50 and, yes, it took me seven years, but I graduated with honors. I loved being in the classes and learning after so many years out of high school. I met many people and made many friends. One of the best experiences I have had in my life. Reply Debra Cox says: JANUARY 12, 2014 AT 6:44 PM It is not too late to return to school to get a degree or anything that you put your mind into. I am a 56 year old woman and I will be graduating the first Saturday in March 2014 with my Bachelors of Science in Business (Management) so young
2/9/14 6:09 PM
lady go for it. Reply Rosetta says: JANUARY 12, 2014 AT 9:08 PM Congrats to you Debra! Reply Sheila Sutton says: JANUARY 10, 2014 AT 11:40 PM You are doing a great job and thanks for the delicious recipes! Reply Rosetta says: JANUARY 11, 2014 AT 12:15 AM Thank you Shelia! Reply Anonymous says: JANUARY 10, 2014 AT 11:18 PM Really!? Reply Rosetta says: JANUARY 11, 2014 AT 12:21 AM Yes, really. ??? Reply Jane C. Lomax says: JANUARY 11, 2014 AT 2:25 AM The comment Anonymous made about you needing a proofreader was RUDE!! I was taught if you cant say anything nice then do not say anything at all!! Anonymous should adopt this practice. I usually do not comment on posts but that comment hit me wrong this morning. You maintain this baking blog and share wonderful recipes for any & everyone to use just because you have a love of baking. I think you are a wonderful person for doing this and I appreciate the time and effort you pour into this blog in your busy life. If Anonymous is bothered by any typos-he/she should not visit your blog. I am sure Anonymous has made typos/spelling errors in their writings at
2/9/14 6:09 PM
one time or another because no one is perfect! Also, congratulations on obtaining your GED and college degree!! Thanks again for taking the time to share delicious recipes with us!! I Reply marie says: JANUARY 11, 2014 AT 3:09 AM This was unneeded. If you dont have something good or nice to add. Dont add anything. Immature. Reply 11. Susan says: JANUARY 9, 2014 AT 5:50 PM Do you use tequila with lime juice or instead of? And how much? Reply Rosetta says: JANUARY 10, 2014 AT 10:34 PM With the lime juice, I would just add the tequila, maybe a tad less milk in place of it, but still use the milk and lime juice. Reply Cheryl Parks says: JANUARY 11, 2014 AT 7:08 AM You are very kind to put great recipes and information out there for all to see. There are are plenty to appreciate it. If you must make a corrective comment, try to be kind, and not so rude. Anonymous I would love to get your new recipes! Reply Rosetta says: JANUARY 11, 2014 AT 10:41 PM As soon as my hand heals, Ill be able to post recipes again. Im already typing more than I should typing responses to commentsbut, its all good. Reply 12. housemom1 says:
2/9/14 6:09 PM
952 JANUARY 9, 2014 AT 6:10 PM Use the tequila in the icing add 1 tbsp and increase the powdered sugar by 1/4 cup. Reply Rosetta says: JANUARY 10, 2014 AT 10:30 PM Thanks for your tip! Reply 13. Anonymous says: JANUARY 9, 2014 AT 7:22 PM Keep this recipe Reply Rosetta says: JANUARY 10, 2014 AT 10:28 PM I hope you enjoy! When I saw Trish Yearwood make it on her show, I had to make it.it is a keeper for sure if you love key limes or limes. Reply 14. Anonymous says: JANUARY 9, 2014 AT 7:42 PM Looks delicious. Reply Rosetta says: JANUARY 10, 2014 AT 10:27 PM Thank you! Reply 15. Peggy says: givens JANUARY 9, 2014 AT 7:56 PM Why do you call this key lime when you call for lime in the recipe. There is a major difference between lime and key lime. Please,reply Reply Rosetta says: JANUARY 10, 2014 AT 10:26 PM I totally agree Peggy, they are different. I guess I typed up the recipe when I was tired after work at the hospital all day. I made the correction in the recipe, if you see any other errors,
2/9/14 6:09 PM
please let me know as I am far from perfect. Reply 16. Anonymous says: JANUARY 9, 2014 AT 9:12 PM I cant wait to try this cake. Reply 17. Brenda says: Kelley JANUARY 9, 2014 AT 9:51 PM What is lime zest? Reply Rosetta says: JANUARY 10, 2014 AT 10:21 PM Thank for asking Brenda, its the outter skin of the lime or key lime. Its best to by a zester from a kitchen store, Walmart or Target, and other stores that carry kitchen supplies. You hold the key lime or lime and on top the zester and quickly rub it back and forthyou dont want the white part inside, only the outter part with the color. This puts more flavor in the recipe in addition to the juice. Reply Maureen says: JANUARY 12, 2014 AT 10:33 AM Or go to Home Depot or any other hardware store and buy a microplaner.it is a hardware tool but some actually advertise being a zester/grater which I learned from one of the many cooking shows I watch all the time. Im making this today and sending to work with my husband tomorrow!!! It sounds wonderful thank you for sharing Reply Rosetta says: JANUARY 12, 2014 AT 5:23 PM Good idea Maureen! I hope ii turns out well for you! Let me know how it turns out! Reply Tiffany Hensley says: JANUARY 12, 2014 AT 1:24 PM Do you know off hand if you can buy key lime zest? I know Ill do a great job of totally messing this recipe up if I try to zest them myself. lol
Page 36 of 68
2/9/14 6:09 PM
Reply Rosetta says: JANUARY 12, 2014 AT 5:16 PM Tiffany, I dont know that you can but key lime zest, Ive never seen it for sale. Tiffany, its really easy and you learn by your mistakes. You hold the zester in your left hand and then hold the key lime with your right hand and just move the key lime across the zester. Firm enough for the zester to shred off some of the key lime. When you see white, then turn your key lime to another section and do the same thing all aroung the key lime. You can still make this cake with key limes and it will still taste delish! Reply 18. rere says: JANUARY 9, 2014 AT 9:51 PM Is it regular milk or buttermilk? Reply Rosetta says: JANUARY 10, 2014 AT 10:15 PM Rere, its regular milk. Reply 19. Michelle A says: Jamerson JANUARY 9, 2014 AT 9:59 PM Recipe Reply 20. Anonymous says: JANUARY 9, 2014 AT 10:52 PM OH MY Goodness! This looks so yummy its making my mouth water right now. Hi, Rosetta, Im Julia from S.C.! So glad I found your site on Face book. My daughter and son in law have birthdays in January and Im going to try this one out. Hope mine looks and taste as good as yours. I think I will be using your site quite often. Your recipes all look and sound so wonderful. Reply Rosetta says: JANUARY 10, 2014 AT 10:03 PM Thank you! I hope they enjoy it! Reply 21. Mom says: JANUARY 9, 2014 AT 11:40 PM
2/9/14 6:09 PM
Make this. Reply 22. Tanya Etta says: JANUARY 10, 2014 AT 1:08 AM My New Life Style Resolution includes learning how to bake flavorful pound cakes. My mom was not a baker. Her sisters and friends enjoyed baking on our double Roper oven. I enjoyed the cakes yet I never learned to bake. Im excited about your recipes and blog. I will prepare to bake a different pound cake each month. Reply Rosetta says: JANUARY 10, 2014 AT 10:01 PM Good for you Tanya! You should start a blog with all your pound cakes and what you think of eachhave fun! Reply 23. Deborah says: Bolton JANUARY 10, 2014 AT 1:33 AM This looks incredible. I love Key Lime. Reply Rosetta says: JANUARY 10, 2014 AT 9:59 PM Thank you Deborah, I hope you enjoy it if you decide to make it. Reply 24. Pat Oglesby says: JANUARY 10, 2014 AT 11:27 AM I just discovered your blog today and appreciate your comments about growing up in WVA mountains. I grew up in coal mining country around Bluefield, VA. So much good food from that time in my memories. My grandmother used to make blackberry dumplings on her wood stove. Do you have recipe for that? And thanks for the key lime poundcake recipe. As they say, Im fixin to make that right now ! Reply Rosetta says: JANUARY 10, 2014 AT 9:56 PM I know a girl there in WV who makes the best blackberry dumplings, her name is Serena, she actually has a facebook group with around 7,000 members. Her blog is called Cooking With
2/9/14 6:09 PM
Serena and her Facebook group is called Tried and True Recipes. My brother loives in WV and wen I was there last visit I met Serenawhat a beautiful person she is. She cooks lots of down home recipesno frills, just good food! She even shoots deer with a bow and arrow! Here is the link for her facebook group: Tried and True Recipes https://www.facebook.com/home.php?sk=group_320973794772 Cooking With Serena http://cookingwithserena.com/ Here is the link (if it works) to her blackberry dumplings. Im not sure if you have to join or not. http://cookingwithserena.com/?p=332 Reply 25. Ethel says: Chavis JANUARY 10, 2014 AT 12:40 PM Im going to make the Key Lime Pound Cake it looks delicious. Thanks for posting it. Reply Rosetta says: JANUARY 10, 2014 AT 9:37 PM Im sure youll love it Ethel! When you make it, let me know how it turned out for you. Reply 26. Eric says: Rodgers JANUARY 10, 2014 AT 12:41 PM I had mentioned to a friend or two some time ago an idea to do a gimlet pound cake. This recipe would pretty much do the trick, with the addition of some gin. Tanqueray makes one infused with rangpur lime and ginger that should do nicely, if ones so inclined. Reply Rosetta says: JANUARY 10, 2014 AT 9:36 PM Sounds good Eric! Reply 27. Linda Hart says: Streeter JANUARY 10, 2014 AT 12:45 PM wow! Now, talking about making the mouth water. I love any pound cake so I can truly imaginme how good this one must be. Thanks for sharing! Reply Rosetta says:
2/9/14 6:09 PM
JANUARY 10, 2014 AT 9:35 PM Thank you Linda, if you make it let me know how you liked it. Reply 28. Mary says: JANUARY 10, 2014 AT 2:00 PM Would love to see this in a Gluten Free version Reply Rosetta says: JANUARY 10, 2014 AT 9:33 PM If anyone out there would know how this could be made Gluten Free, we would love to know how. Wish I could help you Mary, but Ive never baked anything gluten free before. Ill look into what can be done to change this so it can be gluten free for you. Thanks Reply 29. Donna says: Perkins JANUARY 10, 2014 AT 2:30 PM cant wait to give this wonderful looking cake a try, and thank you so much for sharing!!!! Could this also be made in muffin tins for cupcakes???? Reply Rosetta says: JANUARY 10, 2014 AT 9:28 PM Thank you Donna! It is a delicious cake, once you make it youll want to make it again and again. Just taking about key limes makes me want to bake anohter one! lol Reply 30. Heidi says: JANUARY 10, 2014 AT 2:45 PM This looks delicious! I am trying it soon. Reply Rosetta says: JANUARY 10, 2014 AT 9:26 PM Thank you Heidiit is delish. Reply 31. Jann says: JANUARY 10, 2014 AT 3:59 PM This sounds AMAZING and I am going to HAVE to try it! My daughter and I were also talking
2/9/14 6:09 PM
about blogs today and wondering how and where you start them? I am new to your site but WILL be back! Thank you! Reply Rosetta says: JANUARY 10, 2014 AT 9:25 PM Thank you Jann, its not too hard to make a blog, there are lots of free sites where you can make themWord Press is just one of them. With Word Press you can buy your own domain for under $20.00. Reply 32. Barbara says: JANUARY 10, 2014 AT 4:18 PM Sometimes my cakes do better if I bake them in a 9 by 13 pan. Have you ever done this? Reply Rosetta says: JANUARY 10, 2014 AT 9:21 PM Landbreville, Ive never baked a pound cake is a 9 x 13. If I can do a crustless cheesecake in a 9 x 13 pan Im sure you can bake a pound cake in one, but never tried it that way. I would think youd have to double the recipe for it to be thick enough. Reply 33. Anonymous says: JANUARY 10, 2014 AT 5:34 PM That looks like a great pound cake recipe. Im going to try it. I also, lived in the mountains of WVA and we cooked on a coal/wood stove. I lived in Caretta! Marie . Reply Rosetta says: JANUARY 10, 2014 AT 10:07 PM Im sure many great recipes where made on wood and coal stoves! I use a lot of cast iron today which give me that down home country feeling! The Blue Ridge mountains are so beautiful. I now live in Florida and both places have their beauty thats for sure! Reply 34. Anonymous says: JANUARY 10, 2014 AT 7:12 PM This cake looks delicious, cant wait to bake it.
Page 41 of 68
2/9/14 6:09 PM
Reply 35. Sand says: Waters JANUARY 10, 2014 AT 8:43 PM This looks fabulous but is it made with key limes or regular limes? Someone made me a key lime pie and used regular limes. Needless to say it was not edible! Reply Rosetta says: JANUARY 10, 2014 AT 9:10 PM Sandy, thanks for asking. It is made with key limes, but can be made with regular limes. Key limes will be a stronger lime taste were as regular limes will not be a strongbut, with this cake, both ways are great. I have edited where I typed limes to key limes. I work at a hospital and when I get home Ill post a recipe and forget what I type is not often clear enough. I know what I mean, but forget sometimes it may not be clear enough for someone else. I had a key lime pie recently by a co-worker at the hospital an dit was delish! Ill have to ask her if she would like to share her recipe. Thanks Sandy Reply Rosetta says: JANUARY 10, 2014 AT 10:59 PM Sandy key limes for the best flavorbut can be made wtih regular limes and still taste delish. Reply 36. Edd says: JANUARY 10, 2014 AT 9:06 PM Could the shortening and/or butter be replace with Canola oil? Reply Rosetta says: JANUARY 10, 2014 AT 10:57 PM Edd, Im not really sure, a lot of cakes use oil instead of butter, but not sure really. Im pretty sure they make a butter now with canola oil in itI would probably use that. Reply Linda Smith says: JANUARY 11, 2014 AT 12:18 PM just a thought oil would not work u need the butter and shortning to creme thought i would help Reply
2/9/14 6:09 PM
37. marie says: JANUARY 11, 2014 AT 3:12 AM Wonderful receipe!! Thanks for sharing!! Reply Rosetta says: JANUARY 11, 2014 AT 10:38 PM Thank you Marie! Reply 38. pat.redmon says: d JANUARY 11, 2014 AT 7:58 AM Will try and get back to I love to bake pound cakes thanks for recipe Reply Rosetta says: JANUARY 11, 2014 AT 10:21 PM There are so many great pound cake recipes out there! YW Pat Reply 39. Anonymous says: JANUARY 11, 2014 AT 8:39 AM Key lime pound cake Reply 40. Anonymous says: JANUARY 11, 2014 AT 8:44 AM Sounds wonderful, Rosetta. Im going to try this. Thanks for sharing. Reply 41. Monique says: JANUARY 11, 2014 AT 9:32 AM Fabulous recipe, Rosetta. What if I dont want to use shortening? Can I substitute more butter? Reply Rosetta says: JANUARY 11, 2014 AT 3:07 PM I would think that would be fine to use butter instead of the crisco. The taste may be a little difderent, but I think it would still be good. Since Ive never done this with this cake, Im not 100% sure.
Page 43 of 68
2/9/14 6:09 PM
Reply 42. Alonzo says: Williams JANUARY 11, 2014 AT 10:40 AM Thank you for this delicious pound cake recipe! This cake definitely will become a staple in my recipe repertoire. And unlike you, Im not sharing the recipe!! Lol!! Reply Rosetta says: JANUARY 11, 2014 AT 3:04 PM Alonzo, too funny!!! lol It will become your non-share recipe! When you make it, let me know what you think of it. Fresh key limes are recommended in this cake, but limes work great as well! I wanted to make this cake with Key Limes but since I had no key limes in the house at that time, I decidedd to use regular limes insteadand the end result was still a great cake! Reply 43. Anonymous says: JANUARY 11, 2014 AT 10:52 AM Going to have to try this cake Reply Rosetta says: JANUARY 11, 2014 AT 10:35 PM Hope you enjoy it! Reply 44. Patty says: JANUARY 11, 2014 AT 11:01 AM Can this be made in a bundt pan Reply Rosetta says: JANUARY 11, 2014 AT 2:58 PM Patty yes it can be baked in a bundt pan. Reply 45. Rhea says: JANUARY 11, 2014 AT 11:38 AM Rosetta, key lime juice is fairly readily available in the grocery store these days, but I have never seen fresh key limes any place other than Florida. Dont know where you currently live, but is there a special place where you get fresh key limes? Have you tried making this in a bundt pan?
2/9/14 6:09 PM
Reply Rosetta says: JANUARY 11, 2014 AT 2:27 PM The Key Lime lime (Citrus aurantifolia Swingle), also referred to as a Mexican Lime, bears a profuse amount of small, thin-skinned, greenish-yellow limes. This juicy lime is known for its distinctive aroma high-acid content. The picture below shows the size and color difference between the more common Persian lime and the The Key Lime lime (Citrus aurantifolia Swingle), also referred to as a Mexican Lime, bears a profuse amount of small, thin-skinned, greenish-yellow limes. This juicy lime is known for its distinctive aroma high-acid content. Reply 46. gale says: JANUARY 11, 2014 AT 12:05 PM My son loves Key Lime, he is home from college and I am trying this cake today, I hope it turns out as pretty as your picture! Reply Rosetta says: JANUARY 11, 2014 AT 2:26 PM If he likes limes, he should enjoy this cake! Reply 47. Anonymous says: JANUARY 11, 2014 AT 12:10 PM This sounds delicious. I just got a new stove and this is going to be the first thing I bake. Cant wait to try it! Reply Rosetta says: JANUARY 11, 2014 AT 2:25 PM Thanks Anonymous! Hope it turns out great for you! Reply 48. Pam says: Winterrowd JANUARY 11, 2014 AT 12:58 PM Nellie & Joes Key West Lime Juice.can be found at Kroger and most Wal-Mart stores. Their Key Lime Pie recipe on the bottle is AMAZING too. Your cake looks deliciouswill definitely try it. Reply Rosetta says:
2/9/14 6:09 PM
JANUARY 11, 2014 AT 2:05 PM Thank you Pam! If you cant find key limes, then use the bottled key lime juice Pam just told us about. I was always told fresh is best and its best to use the real juice, not the bottled juicebut hey, if it works and tastes great, then go for it! Reply 49. Anonymous says: JANUARY 11, 2014 AT 1:24 PM Have you tried substituting the flour for coconut flour? For those of us with gluten issues this looks like an aawesome recipe, but killer to the gut. Reply Rosetta says: JANUARY 11, 2014 AT 2:01 PM Anonymous, no Ive not tried thisbut I will try it later on. Right now Im not able to bake because I had surgery on my wrist (Dequervains Tendonitis). As soon as my wrist heals, I will be trying this with the coconut flour. Thanks! Followers, I do have lots of recipes to post, but Im not supposed to be typing either. Im actually getting pretty good at typing with one finger on my left hand! This will be all behind me in a few weeksthen back to baking! Reply 50. Lisa Jones says: JANUARY 11, 2014 AT 3:04 PM Ok, first of all, Anonymous needs to stick it with his/her rude comment about proofreading. This is a blog that takes its creators valuable time to write, and as far as I can tell, its free to the public. So, if you dont like it, dont read. But either way, you need to keep your petty criticisms to yourself. And as for me, I really appreciate Rosetta Bakes taking the effort to share this deliciouslooking recipe that I am planning to try TODAY! Very, very excited! Thank you! Reply Rosetta says: JANUARY 11, 2014 AT 5:13 PM Thank you Lisa. Everyone has an opinion thats for sure. People do have feelings but some people choose to be rude to people anyway. Just a regular person here, Im not a professional baker or writer thats for sure! Reply Lisa Jones says: JANUARY 11, 2014 AT 6:03 PM Absolutely! And you were quite gracious to handle it as politely as you did. Bravo! And
2/9/14 6:09 PM
now, I am off to buy my cake ingredients to give it a shot! Yum! Reply Anonymous says: JANUARY 11, 2014 AT 6:43 PM I am a Travel Nurse and TRUST ME.when I get home this next weekend, I am gonna do my BEST to find some Key Limes so I can make this amazing cake!! I will also use Stevia so my precious diabetic husband can enjoy it!! THANK YOU! Oh and as for spell checker.those who are hating need to get a REAL life! Geez yall! Reply Rosetta says: JANUARY 11, 2014 AT 9:19 PM Sounds good Anonymous. I should try it with Stevia or Trivia and see how it taste I guess I keep putting it off because Im afraid it wont taste as good as the orginal recipe. I know your tired when you get home. I work in Family Medicine at a Navy hospital here in Pensacola, so I know about being on your feet and the stress of making sure everything you do is perfect. Oh as far as the spell checker comment.thank you! Reply Rosetta says: JANUARY 11, 2014 AT 9:49 PM Lisa, let us know how it turns out! Reply 51. rrttaass says: JANUARY 11, 2014 AT 3:15 PM This pound cake is so moist, and so delicious.. The cake is soft and so moist its, soooo yummy and flavourful! -> Maybe a bit of re-reading before publishing would help. Reply Rosetta says: JANUARY 11, 2014 AT 9:56 PM Ill have to go look and see what I typed rrttaass. Sometimes Im very tired after work when I type up a recipe. I do try my best to proof read, and I use spell check, but it doesnt catch everything. Ill have to go look to see what was typed in error. It helps if anyone sees an error to let me know so I can correct it..Im totally not perfect. Bloggers do a lot of typing and errors happen. Thats why its important for anyone following a blogger who posts recipe to
2/9/14 6:09 PM
let the owner of the blog know when you see an error. Reply Lisa Jones says: JANUARY 11, 2014 AT 10:07 PM Seriously? Did any typos detract from the meaning of the recipe? Could everyone read the recipe and understand it? If so, pipe down and be thankful for the recipe that this hardworking lady was gracious enough to post in her limited free time. I mean, honestly, I was a professional writer before I opened the company I own with my husband now, and I know what goes into blogging. If you have never done it, its not as simple as typing and saving a Word document on your computer. So, how about we just all give a word of thanks to this lovely lady for taking her time to share this delicious recipe, and cut her some slack on the typos. My goodness, what in the WORLD!? Reply 52. Pat says: JANUARY 11, 2014 AT 3:33 PM I have 2 questions. Do you use whole milk? And at the end, when recipe says stir in vanilla, zest, and juice, is that with a spoon and for how long? Im getting my cooking and baking legs back on now that I have a little more time, so I need a few more specifics. Thanks. This looks like a delicious cake. Reply Rosetta says: JANUARY 11, 2014 AT 10:21 PM Pat, its regular milk. I guess I should say what type it is, but I thought by saying milk that everyone would know its regular milk. Your not the first to ask this question about the milk. If I say milk then its regular milk. If it where buttermilk, Id say buttermilk. If its heavy cream, or whipping cream, or half n half, or creamI would say what type of milk or cream it is. I dont want to go through every recipe to say real milk so Ill leave the recipes as they are for now. In the future when posting a recipe that has milk in itI will say Whole Milk. Thanks for your question Pat. Oh as far at the spoon goes. You mix the vanilla, zest and juice with a spoon, I usually use a wooden spoon. Mix the batter after adding the vanilla, zest and juice but only mix it until the ingredients are mixed through out the batter. You dont want to overmix. Thanks for your question. Reply 53. Peggy says: Harris JANUARY 11, 2014 AT 3:53 PM Will try this cake it sounds delish! Hope your wrist heals soon!
2/9/14 6:09 PM
Reply Rosetta says: JANUARY 11, 2014 AT 5:05 PM Thank you Peggy! Reply 54. Jennifer says: JANUARY 11, 2014 AT 6:07 PM Do you think a little more Key Lime Juice would work in place of the Key Lime Zest? Reply Rosetta says: JANUARY 11, 2014 AT 9:48 PM Jennifer, you dont have to add more key lime juice if you dont want to use the zestjust dont use it. I would use the zest because it gives the cake more flavor, but you dont have to add it. You could add a little more key lime if you want to, just be careful its not too much. Is there a reason you dont want to use the zest? Reply Jennifer says: JANUARY 12, 2014 AT 3:21 PM I didnt have any and I didnt have time to run to the store. I ended up making something else, but definitely want to try this recipe sometime. Reply Rosetta says: JANUARY 12, 2014 AT 4:28 PM Theres always next time. Reply 55. Virginia says: Leach JANUARY 11, 2014 AT 6:32 PM Maybe Ill bake this for you one day smile Ma Reply 56. Anonymous says: JANUARY 11, 2014 AT 11:16 PM Will try this. Reply
2/9/14 6:09 PM
57. verena says: JANUARY 12, 2014 AT 3:51 AM hello I read the first few comments, then scrolled down to the end. I HATE rude people, and I am convinced that being rude is totally unnecessary. im glad that you have thick skin. anyway, I didnt get an understanding on the lime vs key lime. I want to make what looks so yummy on whats pictured. did you use regular limes? im game for either, but, just wanted to make sure that I dont make a total mess of your creation. thanks and be encouraged!!! Reply verena says: JANUARY 12, 2014 AT 10:18 PM good evening rosetta, this is the very first blog that I ever attempted to correspond with and am a bit disappointed that I havent received a reply :-/ im not sure if I did something wrong and you didnt receive my message, because others submitted after I submitted mine were answered perhaps the blogging world isnt where I need to interact. im still encouraged to bake the wonderful looking cake that you have posted. I had a bit more time this evening and read through the other posts. I have the answer that I was seeking and looking forward to baking the cake towards the end of this month! have a wonderful 2014!!! Reply Rosetta says: JANUARY 12, 2014 AT 10:54 PM Verena, first of all I appologize but this is what I think may have happened. Ive had this blog sitting here for at least 2 years. Up until Friday or Saturday this week Ive had about 40 followers. All of a sudden my in box had so many messages in response to the Key Lime Cake and the Key Lime Pound Cake. Someone must have posted it in a very popular site and Im not sure who it was or where it was posted. In the past two days I had over a hundred new followers so now Im not sure how many followers I have now. Up until two days ago I rarely had anyone write anything to me. Yesterday I had 46 comments. I was going through them last night and got over-whelmed with all the responses. As soon as Id answer 10, I already had more. Since Ive not had that many comments in the past Im not even sure Im doing it right. I had one lady print out a recipe and it printed all the comments first and then the recipe. This lady lost all the ink it took to print the recipe and the paperjust to print one recipe. Now Im not sure how to fix that but as soon as I have time I will contact the web owner or Word Press to find out how this happened. I also have been answering comments all over the place. Ive probably answered a few followers twice and some nonejust like you. I really do appreciate you taking the time to let me know Ive not answered you. And Verena, Im just a regular person just like youwith feelings and a big heart. Ive been trying to go through the comments and see who Ive missed. I have 10 left right now. Ill have to take a look at your message so I can respond to what you had to saybecause you are important. Verena, Im glad you have the answer you were
2/9/14 6:09 PM
looking for! Its so hard to make sure youve answered everyone. Again Verena, I hope your still not disappointed and I can understand why you were. Every follower here is importanteven if they dont like the way I spell or type! :: Reply Jim says: JANUARY 15, 2014 AT 2:04 PM I saw it posted on Facebook. Reply 58. Carolina says: Amma JANUARY 12, 2014 AT 11:51 AM Rosetta, This cake looks fabulous. It makes me think of warm days and a soft breeze. Im definitely going to try this. Some folks have a compulsion to be perfect and they seek out imperfection in others. They may not intend rudeness. You have a kindness about you and you express it lovingly. I LOVE that you share so much of yourself in addition to you yummy recipes. Peace&Love Reply Rosetta says: JANUARY 12, 2014 AT 5:21 PM You know you almost made me crybut in a good way. Thank you Carolina. <3 I hope you enjoy it when and if you make it! Reply 59. sheria says: young JANUARY 12, 2014 AT 4:46 PM I have my cake in the oven now.cant wait to taste it Reply Rosetta says: JANUARY 12, 2014 AT 5:34 PM I hope it turns out great for you! Let me know Sheria how it turns out. Reply 60. Irene says: JANUARY 12, 2014 AT 6:14 PM Making this as we speak! Smells wonderful. I got key limes from Palm Springs, CA that I am using. My question is how is shortening different than butter? Today, I used 1.5 cups butter because I didnt have shortening. Just thought Id ask what does shortening do that butter doesnt?
2/9/14 6:09 PM
Reply Rosetta says: JANUARY 12, 2014 AT 9:13 PM Irene, that I dont knowIm just a regular baker like you. I know Im not going to have the answers to what some followers will ask, but if I dont knowIll say I dont know. I think its just a preference, but I also know that it can make a difference in how some things taste. If I make my M&M cookies with butter, they do not turn out as well as they do when I use shortening. Same for my Grandma Shober Cookies. Thats all I can say, maybe others will let you know what they think. I hope this cake turned out great for you! Reply Irene says: JANUARY 12, 2014 AT 10:48 PM It was fabulous!!!! Tasted very good. Next time I will try with Crisco too. PS: my dad is from Savannah and my grandparents are buried there. So, I just had to try this!!! Great recipe! Reply 61. Sandi says: JANUARY 12, 2014 AT 6:57 PM Cant wait to try this beautiful cake. Sounds Yummy Reply Rosetta says: JANUARY 12, 2014 AT 8:51 PM Thank you Sandi, I hope you enjoy! Reply 62. Vicki cox says: JANUARY 12, 2014 AT 7:38 PM Made this cake today and I am not that great at making cakes but its perfect and it tastes awesome. My new favorite! Reply Rosetta says: JANUARY 12, 2014 AT 9:07 PM Thanks for letting me know Vicki! Glad its now one of your favorites! Reply 63. Anonymous says:
2/9/14 6:09 PM
JANUARY 12, 2014 AT 7:50 PM Dear miss Roseetta, my neighbor just made this cake and gave me a piece of it. it was DELICIOUS!!!! I have been reading some of the comments that people have written and I am truly amazed and beyond flabbergasted that some have made such an ordeal out of the lime ,key lime distinction. thank you for posting this recipe as I am now going to go home and attempt to make one myself. hopefully in the future you will not get so much flack from the people who I am sure are completely pefect and NEVER say or do anything that might be in the least bit inaccurate! Thanks again for the fabulous rescipe!! Wish me luck as im not the best baker in the world. I hope that you and your family have a wonderful new year. Reply Rosetta says: JANUARY 12, 2014 AT 8:50 PM Thank you Anonymous! I wish you much success in making your cake! Im very happy the cake turned out well for our neighbor. Happy New Year to you as well! Reply 64. Julia says: JANUARY 12, 2014 AT 7:52 PM Key Lime Pound Cake Reply 65. Virginia says: JANUARY 12, 2014 AT 9:17 PM My friend just shared your key lime pound cake recipe with me. I consider myself a fairly good cook. My main ingredient is LOOOVE. I can tell we have something in common. Thank you for the love you share with all. I cant wait till I make my family your fabulous cake, I am sure they will be very happy. Peace and blessings with a big smile. Reply Rosetta says: JANUARY 12, 2014 AT 9:42 PM Thank you bunches Virginia! I hope your family enjoys this cake! Reply 66. MJ says: JANUARY 12, 2014 AT 10:15 PM In my world lemons are yellow, limes are green, dont care what variety. But, at the end of the day, why does it matter? Peace! Reply 67. Terrie says:
Page 53 of 68
2/9/14 6:09 PM
JANUARY 13, 2014 AT 12:42 AM I have just taken to baking and canning last year. I will try this recipe. Sounds great. We have a recipe for a fuzzy navel cake that is delicious. Thanks for sharing. For those of you that insist on spewing your anger on her page for no reason. Get a life. Reply 68. Lynnette says: McIntoshI JANUARY 13, 2014 AT 7:31 AM I can almost taste this cake right now! My mouth is watering! Lol This is a must try for me, Thanks for sharing! Reply 69. Lady Lo says: JANUARY 13, 2014 AT 9:07 AM A Must Try!!! Thank You!! Reply Rosetta says: JANUARY 13, 2014 AT 2:59 PM Im glad you liked it Lady Lo! Reply 70. Anonymous says: JANUARY 13, 2014 AT 10:03 AM I hope the cakes as good as the northern drama. Reply Rosetta says: JANUARY 13, 2014 AT 2:58 PM lol , I hope you love this cake Anonymous! Reply 71. vernette says: JANUARY 13, 2014 AT 3:55 PM WOW, this recipe was on Facebook. I only wanted the pages for the recipe, but I ended up getting the entire listing of comments so surprised at the level of messiness in grown folk! I just had to add my 2 cent, dont care if you like it or not I was born and raised in Boca Raton Fl til 10, then moved to Georgia.I remember them tart a$$ limes, we didnt care for them green, yellow or brown. This young lady has take time out of her day to give you non-cooking nor baking Floridians a
2/9/14 6:09 PM
recipe, so that you dont have to live in Publix gorging out on their Key-lime pie and crumb cake and causing you more health issues. Its a recipe if you were such a great baker/cook you would have your recipe listed. Rosetta, Im going straight to my GA Farmers Market and pick up some GREEN KEY LIMES and use your recipe to make this cake and next the Red Velvet Cheesecake Reply Rosetta says: JANUARY 13, 2014 AT 11:12 PM To be honest with you vernette, you have a choice in which one you want to use. I think both taste good in recipes! lol I hope when you get those tart a## key limes, they will make your mouth pucker! lol Let me know how your cake turns out! Reply 72. Anonymous says: JANUARY 13, 2014 AT 4:40 PM Looks delicious!! I have 2 in the oven right now..one for home and one for work. Thanks for sharing this recipe!! Reply 73. lynn says: corpron JANUARY 14, 2014 AT 2:14 AM Do you think there is a way to reduce the amount of eggs? I have an egg allergen and anything over 3 eggs in a recipe tends to have me react. If I went with 3 eggs what might I substitute to give same pound cake texture. I miss a good pound cake and a good angel food cake. As Ive gotten older my allergies have actually gotten worse I used to be able to enjoy those now when I eat them my tongue swells my lip swell. I probably push my luck too much anyway Ive been told its an anaphylactic reaction and I should carry an EpiPen but I dont! Reply oRosetta says: JANUARY 15, 2014 AT 7:56 PM Lynn, here is a link to some great information about making substitutions for eggs. Hopefull this well help anyone who cannot eat egg. http://www.wikihow.com/Replace-Eggs-in-YourCooking I dont think I would eat egg if I had those reactions to eggs, and your right, an EpiPen you should have! Hope this helps Lynn! Reply 74. Sylviane says: Santi JANUARY 14, 2014 AT 9:49 AM Hi, I live in Italy and we do not have Crisco or a similar, can I use soy butter instead or better
2/9/14 6:09 PM
real animal fat (we use it for pie crusts, half butter and half fat) what do you think???? thank you and keep the good work up Reply Rosetta says: JANUARY 15, 2014 AT 7:48 PM I think half butter and half fat should be fine. There was an error on the recipe, make sure you add 1/4 cup key lime juice, NOT 1/2 cups. I hope it turns out great for you. Reply 75. Terrie says: JANUARY 14, 2014 AT 9:53 AM I am so very confused that so many people took the time to criticize this nice womans recipe. Who cares what the limes are called? And everyone needs a proofreader. She is a baker, not an English major. Just surprised at these comments. Rosetta, please dont feel you need to respond to everyone. I have learned it doesnt change anyones minds one way or another. Just keep baking. LOL! Take care. Reply Rosetta says: JANUARY 15, 2014 AT 2:33 PM Terrie, thank you! I think I kinda expected the comment about the type os and grammer.but it surprised me how some people can pick apart what I have to say. I am not great at blogging, Im a regular baker like most people hereI just made a blog to share my recipes with family and friends and whomever stumbled upon my blog. I go to work every day, I tie my shoes the same way most people do and so forth What Im trying to say is, I am not going to have all the answers some of you want. Maybe I should have the blog closed to everyone else except family and friends. Reply 76. Anonymous says: JANUARY 14, 2014 AT 10:40 AM Too much negativity on this site for me. Reply Rosetta says: JANUARY 15, 2014 AT 7:46 PM Sorry AnonymousI agree, but I think its settled down on this threadhopefully anyway. This blog has been sitting here for 2 years and Ive only had about 40 followers, but, for the past 3 4 days its gone crazyespecially this recipe. There must have been one follower who
2/9/14 6:09 PM
posted this recipe on a popular sitemaybe even Pinterest, but since then Ive gotten an extremely huge number of hits, and new followers and tons of messages. I think Im just about caught up on my messagesWhew! Anyway Anonymous, there are lots of great recipes here. I have a Key Lime Cakerecipe by country western singer Trisha Yearwoods recipe, and I have some mouth watering Key Lime Coolersthey melt in your mouth. Im sorry for all the dramabut I think it should resolve soonif not already. Reply 77. Roxieand says: Robert Creel JANUARY 14, 2014 AT 1:53 PM My name is Roxie. Im from Key West, Florida and im very familiar with key limes. To respond to Donnas comment key limes are green before they turn yellow. I actually like the taste of them better when they are a light green. Once they turn yellow. They get a little bitter, and Ive found that the Nellie and Joes key lime juice that is bottled in Key West works well in this recipe. Reply Rosetta says: JANUARY 15, 2014 AT 2:25 PM Thanks for the info Robert! Reply 78. Linda says: JANUARY 14, 2014 AT 8:29 PM I baked this cake today. Not once, but twice! The first cake was not done on the bottom half. I thought I didnt cook it long enough. I went back in the kitchen and did it again. This time I baked it 1 hour and 30 minutes. I checked it with a skewer so that I would be sure I was checking it all the way through. The skewer came out clean. Again, the bottom half was not done. This cake batter seemed thinner that my normal pound cake batter. Should I cut back on the amount of milk? I read an earlier post that someone else had this same thing happen to them. Any suggestions? Reply Rosetta says: JANUARY 15, 2014 AT 2:17 PM Linda, Im so sorry. I copied the message I typed for you from a previous message F Mashburn, she had issues also. Thanks for letting me know. I got the recipe out of a cookbook, so Ill look at the recipe again (I think I know which cookbook) to see if Ive typed up something wrong in the ingrediennts. Reply Rosetta
2/9/14 6:09 PM
says: JANUARY 15, 2014 AT 2:18 PM I wish I knew what happened also. I really hate when I post something that I think is great and then have people tell me it did not turn out for them. I really dont have any answers for why it didnt turn out. Again, maybe humidity, climate, altitude or oven temp. When baking (and you may already know this), have eggs at room temp. If your in a hurry and they are not room temp, put them in hot water for 5 to 10 minutes and they will be just right. Also, add room temp milk and softened butter. Maybe all 1 teaspoon baking powder instead of 1/2. I have a lady bake hers in a Pampered Chef stone bundt pan and it did not turn outit fell. The same thing happened when I baked it in a bundt stone. I know you used a regular bundt pan, but I wanted to let eveyone it does not turn out right in a stone bundt pan. Thanks for letting me know, I wish I had the answer. I will look into why it may have fallen; I have a really good cake doctor book and maybe it will have some answers.but, I bet a lot of them are what I mentioned. Reply 79. Lora says: Mahnke JANUARY 14, 2014 AT 10:10 PM Instead of all the comments that resulted from Rude Southerners post regarding the lack of knowledge on the color of various limes (who cares), I would prefer to read how others Key Lime Pound cake turned out. I am so far impressed with what I have baked and cannot wait to try it. Mine is currently cooling on the rack and the anticipation is killing me. Thanks Rosetta for sharing your delicious recipe. Next time I am making this with tequila and serving it at our Thursday Night Girls Club to be enjoyed by all the girls! Reply Rosetta says: JANUARY 15, 2014 AT 12:23 AM Thanks Lora, I hope it turned out great for you! Reply 80. Anonymous says: JANUARY 14, 2014 AT 11:13 PM Who cares? Just make the darn cake! Use lemon, limes, key limes or just plain juice. Reply Rosetta says: JANUARY 15, 2014 AT 12:22 AM lol Reply
2/9/14 6:09 PM
81. Tiffany says: JANUARY 15, 2014 AT 4:20 PM What size cake pan did you use because on this picture the cake looks like a twelve cup or a bigger cake pan. Reply Rosetta says: JANUARY 15, 2014 AT 10:26 PM Tiffany, Ive had my tube cake pan for so long Ill have to see what sze it is. I measured it and its 10 inches across and 4 inches deep. Reply 82. Nicole says: JANUARY 15, 2014 AT 4:35 PM Saw this on FB yesterday, and just HAD to make it last night. Never made a pound cake from scratch before, but this recipe is a keeper! The cake is AMAZING and will be just fine plain without any lime zest/juice, or with lemon or orange. Only thing Ill do differently is let the cake cool completely before adding the glaze to it. Reply Rosetta says: JANUARY 15, 2014 AT 7:38 PM The recipe says to let it cool at least 1 hour before pouring on the glaze. Sometimes I like to put holes in the cake with a wooden skewer and double the glaze and pour on top, letting the glaze seep into the holes. Nicole, I corrected the amount of key lime in the cake, its 1/4 cup, not 1/2 cup. Reply 83. Jeannie says: JANUARY 15, 2014 AT 6:05 PM I absolutely love key lime anything, so I was excited when I found the recipe for your cake. I made it this morning following the directions exactly. Baked for 1 hour 30 minutes, in a regular tube pan (it was beautiful in the oven) cake tester came out clean. removed it and after the 10 minute cooling time it was half the size it was in the oven. Sliced it and the bottom half is sad and actually seemed like the lime juice had settled to the bottom. I was very disappointed so I just drank the Tequila I had thought about using initially. Disappointment evaporated. hahaha Any suggestion would be appreciated as I would like to try it again. Reply Rosetta says:
2/9/14 6:09 PM
JANUARY 15, 2014 AT 7:34 PM Jeannie, there was a typing error when I typed the recipe and Im so sorry this has caused the cake to turn out the way it did for some of you. Ive also had followers say it turned out perfectly. I also got a message from a member who found the same recipe from Southern Living online and the key lime juice is supposed to be 1/4 cup instead of 1/2 cup. Ive corrected the recipe Jeannie. Im really sorry I didnt catch that. From what I remember, it was a cookbook about comfort food (Southern Living Comfort Food). I usually put where I got the recipe from but forgot to post it at the bottom of this recipe. It will be corrected with the information to Southern Living recipe. Reply 84. Jen says: JANUARY 15, 2014 AT 9:42 PM Yum Reply 85. Dora says: Holloman- JANUARY 15, 2014 AT 9:56 PM Latimore This cake look so good must try it one-day Reply 86. Debbie says: JANUARY 16, 2014 AT 2:30 AM Just made this recipe and it so good. I think I only put 1/4 teaspoon of lime juice instead of 1/4 cup by mistake. But I dont think it could have tasted any better. I made sure I brushed the outside of the cake good to get the lime flavor that was in the icing. Thank you so much for sharing. A favorite for me. Reply Rosetta says: JANUARY 16, 2014 AT 7:29 AM So glad you enjoyed the cake Debbie! I did change the key lime juice to 1/4 instead of 1/2. This pound cake is really good to me and Im not sure what some people are having issues with it. Hopefully the change in the key lime juice made the difference! Glad its now become one of your favorites! You really should try the Key Lime Cake and the Key Lime Coolers (cookies), they are also really good! Reply 87. kemper says: JANUARY 16, 2014 AT 1:33 PM This one is in the oven right now. I wonder how it would be with some cream cheese to make it reminiscent of a key lime pie?
2/9/14 6:09 PM
Reply Rosetta says: JANUARY 16, 2014 AT 2:49 PM Mixed in with the batter or the drizzle icing? Reply 88. Mavis says: JANUARY 16, 2014 AT 3:08 PM I have your cake in the oven now! Hoping it turns out as good as yours I did not use key lime, but lime . Hopefully it will not spoil the taste too much, thanks for sharing. Reply Rosetta says: JANUARY 16, 2014 AT 4:05 PM Mavis, it comes out well with limes alsobut I hope you saw that the recipe uses 1/4 cup key lime juice instead of 1/2 cup key lime juice, I had made the correction in the recipe. Hope it turns out great for you! Reply 89. kemper says: JANUARY 16, 2014 AT 3:58 PM Perhaps a bit of both. Replace half the butter with 8 oz (maybe a little less) of cream cheese. And a standard cream cheese frosting thinned with the key lime juice. In other news, my cake has been out of the oven, drizzled (holes punched with skewer) and waiting for complete cooldown for tonights dessert. I followed the recipe precisely and it came out perfect. Cant vouch for the taste yet, but the batter spatula was yummy! Reply 90. Mandy says: JANUARY 16, 2014 AT 4:04 PM I made this cake today and it is delicious. I used lemon juice instead on no zest but it still came out wonderful. Thanks for sharing this great and easy recipe!!! Reply Mandy says: JANUARY 16, 2014 AT 4:05 PM I meant to say and no zest. Hard to type while holding my little dog too Reply Rosetta says:
2/9/14 6:09 PM
JANUARY 16, 2014 AT 8:01 PM lol, I understand Mandy, we do love our pets! Reply Rosetta says: JANUARY 16, 2014 AT 7:59 PM Glad you enjoyed Mandy! Thanks for letting me know the results of your cakeyou just made it yours! Reply 91. Mandy says: JANUARY 16, 2014 AT 6:34 PM I made the cake with 1/2 cup lemon juice and it came out fine. I didnt see the correction until after the cake was already done but it came out great. Reply Rosetta says: JANUARY 16, 2014 AT 8:00 PM Whew! Glad it turned out for you Mandy! Reply 92. Karen says: JANUARY 16, 2014 AT 6:47 PM Rosetta, thank-you so much for sharing this recipe! It was shared on FB, and then I shared it. I cant wait to try it. It looks yummy and makes my mouth water. By reading all these posts, I can tell that you are a very special lady with a big heart! I am saddened that people can take something so simple as a delicious recipe and turn it into a judging contest. May God bless you and all the people who have responded on your blog. May He soften all our hearts like the butter in your recipe. One of my favorite shirts says, God make my words sweet as honey, because tomorrow I may have to eat them! LOL! Please add me to your list of friends and/or family for your blog Reply Rosetta says: JANUARY 16, 2014 AT 8:12 PM Love that saying Karen, and its true, what goes around may come around! You seem like a pretty special lady to me yourself. Thanks for your sweet message. Karen, I have two other key lime recipes you may want to try sometime and I love them both! In the search bar type in Key Lime Cake and that will take you to Trisha Yearwoods (famous country singer) Key Lime Cake. This is an amazing cake and one she has been making for her family for years.
2/9/14 6:09 PM
Another one is Key LIme Coolers. They are delicate little round lime cookies covered with powdered sugar..that melt in your mouth! They are amoung some of my most favorite cookies. Reply Mandy says: JANUARY 17, 2014 AT 10:29 AM I agree with Karen about the critical comments. I looked up key limes and the picture and description on Wikipedia sure does look just like the limes in the picture. Just sayin. Reply 93. Stacey says: Biener JANUARY 17, 2014 AT 12:41 PM In reviews I read about a recipe called 5 flavor pound cake. I would love to have the recipe. Reply 94. Jimmy Roberts Lime cake says: JANUARY 17, 2014 AT 6:50 PM
Reply 95. Janice says: Smith JANUARY 17, 2014 AT 8:34 PM I cannot wait to make your Key Lime Cake . What I am wanting too know is does the Glaze on while the cake is HOT ? And , do I use the Key Lime Zest and Real Lime ( which is all I could find) Will this work with the recipe ? I do make a lot of Pound Cakes but never the used the lime is anyway so this is all new too me. Thank-you !! Reply Rosetta says: JANUARY 18, 2014 AT 7:51 AM Janice, I usually double my glaze and pour half of it on top while its hot and after it cools, then I pour the other half on top. This cake is delicious even with regular limes.its all up to you what you want to use. The lime flavor is much stronger using Key Limes. YOu can also make this a Lemon Pound cake also if you want to use lemons. Dont remove the cake from the pan for at least 10 minutes, then remove to a cooling rack. Place parchment paper or foil under the cooling rack so the glaze will fall into the paper or foil. YOu can use a scraper or spatula to gather up all that lime glaze under the cake to put back on the cake. You can also poke holes in the cake if you want so the glaze will ooze down into the cake. Hope this helps!
Page 63 of 68
2/9/14 6:09 PM
Reply 96. Randon says: JANUARY 18, 2014 AT 9:11 AM Sorry if this question was asked earlier, but is it possible to substitute either another half cup of butter or a half cup of canola oil for the shortening? Thanks!! Reply Rosetta says: JANUARY 18, 2014 AT 12:51 PM Randon, I would used butter before the canila oil. IF a recipe calls for 1/2 cup of shortening (and you dont have it) you can use 1 stick of butter insteadshould be fine. Reply Randon says: JANUARY 18, 2014 AT 2:04 PM Oh, thank you, Rosetta!! I just have an aversion to shortening, even though I was raised on most homemade baked goods containing Crisco (or Spry)!! Reply 97. June says: JANUARY 20, 2014 AT 5:15 PM Rosetta, Ive made this cake twice now and both times there are wet and somewhat gummy sections in it, as if its not done. But the skewer I test with comes out clean each time. The baking time both times was about an hour and a half. What am I doing wrong? Ive baked many a pound cake and never had this issueThanks June Reply eRosetta says: JANUARY 20, 2014 AT 8:13 PM Awwww I hate that you made this recipe twice and both times it didnt turn out for you. I got the recipe from Southern Living and it turned out perfectly for meits hard to say why its not turning out for some of you. Again Ill say things that it could bebut without seeing youj make it, its hard to say what happened. Could be humidity, altitude, oven temp (is it accurate). Could be an expired ingredient(s). Sounds like it may be an oven issue to me, but not sure. IF its an older oven, maybe buy an oven themometer to see if your oven temp is accurate. Maybe cut down on some of the key lime. Because Key LIme juice is so concentrated, it would be find to use a little less. These are the only things I can think of that may be causing your cake to be gummy and wet. Im in Florida were key limes are most popular, not sure where you livecould be anything. I wish I could be of more help June.
Page 64 of 68
2/9/14 6:09 PM
Reply June says: JANUARY 20, 2014 AT 8:21 PM Hi Again, The times I made it were in two different houses with different ovens, one house at sea level and the other a bit higher and different baking supplies. I was wondering if I was putting too much lime in I live in Vancouver BC so I dont have access to key limes. I was using regular limes. Will try again and lower lime juice. Its still delicious even with the wetness Thanks June Reply Mandy says: JANUARY 23, 2014 AT 12:37 PM It could also be not following instructions to the letter. Little things like having to add some ingredients slowly and blend well after each addition instead of taking shortcuts and dumping everything in at once. It took me awhile to make this cake because of the way the ingredients had to be added but it sure was worth it. My mother is bedridden and I am her caregiver. I gave a piece of this cake to her physical therapist and he loved it. When the visiting nurse came by she said she had heard about my cake so I gave her some too. It was a big hit around here. I still have some sliced and ready to go stored in the freezer for any other visitors we may get. Stick it in the microwave for about 30 seconds and it good as just out of the oven. Reply June says: FEBRUARY 2, 2014 AT 12:12 AM You will be happy to know I have made this cake a third time and it turned out perfectly! Who knows what went wrong before. It was delicious. What a good idea to freeze pieces individually to have on hand. I fear they might be just as good frozen and not be around when guests do come Thanks June Reply 98. Dottie says: Wilson JANUARY 20, 2014 AT 9:58 PM I made your Key Lime Pound Cake this past week and took it on a girls trip over the weekend. I followed your recipe to a T and nothing went wrong and I had no problem at all following your instructions. I forgot to say as well that I only have one pound cake that I can make and it not flop so your instructions were awesome. All my girlfriends thought it was absolutely awesome and want the recipe. Thank you so much for sharing. Dottie In North Carolina good ol southerner.
2/9/14 6:09 PM
Reply Rosetta says: JANUARY 21, 2014 AT 1:41 PM Thanks for your message Dottie! Its strange that one person will say it turned out great and another will say it didnt.thanks for letting me know it turned out great for you! I love this pound cake and have never had issues with it. Glad your friends liked it also! Reply 99. Marty says: JANUARY 21, 2014 AT 1:58 PM Im going to try using the baking powder and if it doesnt turn out Im doing it without the baking powder. Never made a pound cake using baking powder. Made one one time and used self rising flour and it failed. Only one to ever do that. Reply Rosetta says: JANUARY 21, 2014 AT 6:03 PM Hope it turns out for ya Marty! It is a very good pound cakebut there have been a few followers that made it and it didnt turn out right for them. Have all your ingredients at room temp. If I have to make a cake in a hurry and dont have time to let them sit until room temperature, I put my eggs in a bowl of hot water and let them sit for 5 minutes. I also put my cream cheese in the hot water and I sit my sour cream and milk in a bowl in the hot water before I know it, all my cold ingredients are at room temperature. If you dont have key limes, regular limes are stil good in this cake. Reply 100. Pingback: Key Lime Pound Cake Recipe - Nicki's Random Musings Rosetta says: JANUARY 24, 2014 AT 11:57 PM Nicki, this recipe is not actually my recipe, the credit goes to Southern Living. Im not sure what you mean by any other pound cake. Reply 101. Janet says: McGrew JANUARY 27, 2014 AT 11:02 AM This is a keeper! I love Key lime and I love pound cake Reply Rosetta says:
2/9/14 6:09 PM
FEBRUARY 1, 2014 AT 7:18 AM Thank you Janet! Reply 102. Kelly says: JANUARY 28, 2014 AT 2:57 PM I am having a cupcake party next week and thought it would be cool to make mini cakes. How long would you say to cook them? They would be put in the mini bunt pans that 6 comes to a pan. Any suggestions? Reply Rosetta says: FEBRUARY 1, 2014 AT 7:16 AM Kelly, every oven is different so its hard to say exactly how long. I would set my timer for at least 20 to 25 minutes to start. This is a pound cake and pound cakes take much longer to bake. I would check it every 5 minutes after 20 minutes of baking. Even when I make a new cake, I check it often as it gets close to the baking time the recipe calls for. Ive baked mini cakes using my mini cake angel food cake pans, but not the mini bundt pans,, so cant say for sure how long. This cake is not a chiffon cake, so you can safely open the oven door to check it. Use a toothpick and insert it in the middle and if it comes out clean, its done. Reply Anonymous says: FEBRUARY 1, 2014 AT 3:23 PM Ladies, I have this cake in the oven, but my glaze looks a little firm how am I going to brush it on? It looks like dough right now? Confused Reply Kelly says: FEBRUARY 4, 2014 AT 12:15 PM Thank you so much for your input! I am getting ready to make them now! I will let you know how they turn out and how much time for future reference! Thanks! Reply
Blog at WordPress.com. | Customized Vintage Kitchen Theme. Follow
Page 67 of 68
2/9/14 6:09 PM
Follow Rosetta Bakes!

Powered by WordPress.com
Page 68 of 68

Key Lime Pound Cake - Rosetta Bakes!

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Key Lime Pound Cake - Rosetta Bakes!

Uploaded by

Copyright:

Available Formats

Key Lime Pound Cake | Rosetta Bakes!