Mini Key Lime Pound Cakes

Amarante

Fri, Nov 17 2023, 12:06 pm

These were very good.

Soy milk is the bet substitute for whole milk if you want a pareve cake. This is because it has a higher protein than other non-dairy milks and so is best suited for baking subs. Obviously you would want unsweetened

Mayo as the fat produces a very rich texture and a bit of twang. You can sub Hellmans of course but Dukes has a more piquant flavor and has become my favorite just as a spread.

Mini Key Lime Pound Cakes

Excerpt From: Ashley Strickland Freeman - The Duke's Mayonnaise Cookbook

MAKES 10 BUNDTLETTES (OR 1 6 MUFFIN-SIZE CAKES)

This recipe combines the flavors of key lime pie with another one of my favorite desserts: pound cake. I tested the recipe with Nordic Ware’s Bundtlette pans because of how cute the mini cakes are, but I also include instructions for baking in a muffin pan.

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1¾ cups granulated sugar
¼ cup Duke’s Mayonnaise
4 large eggs
1 teaspoon vanilla extract
1 teaspoon grated key lime zest (or regular lime zest)
½ cup whole milk
Key Lime Glaze (recipe follows)
Key lime slices (optional)

1. Preheat the oven to 350°F. Grease (I use vegetable shortening) and flour 10 mini Bundt pan cups (Bundtlettes) or 16 muffin cups.

2. Combine the flour, baking powder, and salt in a small bowl. Beat the sugar and mayonnaise with an electric mixer at medium speed until creamy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and lime zest.

3. Add the flour mixture to the sugar mixture alternately with the milk, beginning and ending with the flour mixture. Divide the batter evenly among the Bundt pan cups or muffin cups, filling each three-quarters full.

4. Bake the cakes at 350°F for 20 to 23 minutes, until a toothpick inserted in the center comes out clean. Remove the pan from the oven. Run a knife around the edges of the cakes and immediately remove the cakes to a wire rack to cool completely.

5. While the cakes cool, make the Key Lime Glaze.

6. Drizzle the cakes with the Key Lime Glaze before serving. Garnish with lime slices, if desired.

TASTY TIP If you can’t find key limes, use Persian limes instead.

Key Lime Glaze

Makes about ⅔ cup

¾ CUP POWDERED SUGAR
1 TEASPOON GRATED KEY LIME ZEST (OR REGULAR LIME ZEST)
1 TO 2 TABLESPOONS KEY LIME JUICE (OR REGULAR LIME JUICE)

Stir together all the ingredients in a small bowl until smooth.