Tiramisu Pound Cake

Shani
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2
Tiramisu Pound Cake

Welcome to Day 6 of the Twelve Days of Pound Cake! I am admittedly a little sad that we’ve gotten to Day 6, since it means that we are now on the downslope of this year’s event. But today, Friends, I have a doozy for you: Tiramisu Pound Cake.

This is a photo of Tiramisu Pound Cake.

I’ve said it before and I’ll say it again: the theme of this year’s event is luxe. And, my friends, this cake delivers luxury in spades.

About this Tiramisu Pound Cake

This year, I’ve had a soft spot for sentimental desserts, and this one is no different. I developed my love of tiramisu from my mother, who always loved the richness of the Italian dessert. She didn’t make tiramisu; she always enjoyed it on special occasions when she went to her favorite restaurants. She “never wanted to meddle with something already perfect.” So she left it to the professionals.

This cake is utterly luxurious on the tongue, friends. It just…melts in your mouth. This vanilla cake has the most delicious Kahlua simple syrup brushed (and drizzled) over it, giving a wonderful coffee-infused flavor to this dynamic cake. If that’s not enough, there’s an Amaretto-infused cream cheese glaze that cannot be adequately described with English words (though “decadent” comes close to capturing it).

This cake already has a cult following and I’m just posting it today as part of this event. It is that good.

Tiramisu Pound Cake Ingredients

Unsalted Butter: The creamy, dreamy pound cake at the base of this dessert starts with unsalted butter. While it needs salt to counteract the sweetness and richness, it’s important to really control the amount of salt in this recipe, so I’m recommending unsalted butter. Also, butter helps this cake become lighter! Specifically, the process of creaming butter and sugar creates air pockets that assist with cake rise.

Cream Cheese: Cream cheese adds another layer of luxurious flavor to this cake. The additional fat element helps give your taste that melt-in-your-mouth quality without sacrificing wonderful flavor.

Granulated Sugar: It goes without saying that pound cake needs something sweet to…well, be cake. 😊 However, did you know that granulated sugar is also responsible for caramelization? That beautiful crust on the outside of your pound cake? It is largely because of the sugar in your recipe!

Vanilla Bean or Pure Vanilla Extract: You can use either; this is a matter of personal preference. I personally prefer the taste of vanilla beans for this cake (and the tiny flecks of vanilla bean when you cut it are so…cute), but if you want less of a vanilla punch, you can always use pure vanilla extract.

Eggs: The protein in the eggs adds structure to the cake, while the fatty yolk adds delicious flavor. This recipe calls for six eggs, which might seem like a lot. It is a lot! But it’s also perfect to help achieve that tiramisu texture that we’re craving.

This is a photo of Tiramisu Pound Cake.

All-Purpose Flour: I’ve said it before and I’ll say it again: I love, love, love the pleasantly plump texture of a good pound cake, and this one is no different. In my experience (and with my cakes), that beautiful texture comes from all-purpose flour. That particular flour is absolutely perfect for this cake. I tested it with cake flour to try and get more of a melt-in-your-mouth mouthfeel, but it struggled to stay together under the substantial Kahula reduction. So all-purpose flour works well!

Baking Soda: Buttermilk is a cultured ingredient. Because of that, baking soda was the proper leavening for this pound cake.

Kosher Salt: Salt is very important in any dessert; it balances the sugar and keeps the dessert from becoming cloyingly sweet. If using table salt for this recipe, cut the amount in half.

Buttermilk: You’ll want to use full-fat buttermilk for this recipe. Fat=flavor and you don’t want to skimp on flavor!

This is a photo of Tiramisu Pound Cake.
This is a photo of Tiramisu Pound Cake.
This is a photo of Tiramisu Pound Cake.

Beginners Start Here

If you are new to baking (or just want to build your confidence with pound cakes in general), here are some resources from the Begin with Butter site and the Begin with Butter Home Baking Academy that will help you tremendously! Of course, they’re not required reading, but if you cozy up for a few minutes with a few of these articles, I promise you’ll feel much more confident as you embark on your pound cake journey!

These resources are super helpful to help you build consistency and confidence on your baking journey.

Want to take advantage of the best sale of the year at the Begin with Butter Home Baking Academy? Use code TWELVEDAYS to get 15% off sitewide this holiday season!

Important Tools Used in this Tiramisu Pound Cake

Below, you’ll find some tools that I used for this pound cake. These are the tools that I use all the time in my own kitchen.

**I get paid a small commission if you purchase directly from some of these links, but they are truly amazing products that you’ll find in my kitchen.**

This is a photo of Tiramisu Pound Cake.

If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

Every year, I make something special to commemorate my mother during this special event; this year, I had such sweet memories of our time together while I developed this cake, and that, friends, is the best gift of all. I hope you all love this as much as she loved tiramisu. ❤️

See you tomorrow for Day 7!

Raspberry White Chocolate Pound Cake

Shani
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4
Raspberry White Chocolate Pound Cake

Hi Friends! Welcome to Day 5 of the Twelve Days of Pound Cake! It’s my hope that this event has delivered for you all as much as it has for me. ❤️ Today is special. You see, my mother-in-law helped me brainstorm flavor profiles for the Twelve Days of Pound Cake. The first flavor out of her mouth is today’s pound cake: Raspberry White Chocolate Pound Cake.

This is a photo of raspberry white chocolate pound cake.

Y’all. My mother-in-law does not like chocolate so when I say I was SHOOKETH?  I truly was. 

But she is about the sweetest person this side of heaven, so when she said she wanted it?  

Well, Y’all know the rest. 

About This Raspberry White Chocolate Pound Cake

Now that I’ve reached this part of the event, I realize that there is a consistent thread that goes all the way through this pound cake lineup. 

I wanted them all to be luscious. Like, the mouthfeel just had to be *scrunches toes and squeals with glee* good. 

Or, as the mothers and aunties say, mmmmhmph. IYKYK (Also, that is a phonetic spelling 😂). 

This pound cake delivers on that promise. With the most delectable cake, the sweetness of the white chocolate goes perfectly with the tartness of the raspberries. And when I say she is beautiful?

Friends.

This is a photo of raspberry white chocolate pound cake.
This is a photo of raspberry white chocolate pound cake.
This is a photo of raspberry white chocolate pound cake.

FRIENDS. The cake is undeniably luscious. The raspberries are perfectly tart (and I chose frozen to ensure that they’d be consistently amazing the whole year round). And the white chocolate ganache is just…delightful.

I am ever so grateful for my mother-in-law. She is just the most delightful human being and I love her so much. This one is for you Mom.

Ingredients for the Raspberry White Chocolate Pound Cake

This pound cake benefits from simplicity. There aren’t a million ingredients (y’all know I love a complex and fun pound cake), but the ingredients that you use should really shine. Let’s get into it:

All-Purpose Flour: All-purpose flour is the star of a pound cake, IMHO. The higher protein content helps create the incredible texture that reminds me so much of those pound cakes of my youth. Also, if you want a pound cake that conforms to these beautiful bundt pans and creates a stunning masterpiece, you’ll want all-purpose flour; cake flour doesn’t hold those gorgeous designs nearly as well.

Baking Soda: This cake uses sour cream as the liquid. For this reason, baking soda is the appropriate leavening. Don’t substitute baking powder in this recipe; it’s not the right tool for the job.

Kosher Salt: Every baked good needs salt to counteract the sugar. A little goes a long way, so be careful when you’re measuring! And yes, I did cut the sugar in this recipe without changing the salt content. It’s because the white chocolate is extremely sweet and I felt that the cake itself didn’t need the additional sugar.

Unsalted Butter: Room temperature, unsalted butter is perfect for this cake. I used my favorite cultured butter from Vermont Creamery, but what you use is entirely up to you! The butter helps create the perfect texture in this cake; the creaming process creates beautiful little air pockets that help the leavening work even better!

Cream Cheese: Remember when I said that I wanted everything to be luxurious? Well, the cream cheese in the recipe is a big reason why this cake is as luxe as it is. That additional fat element helps give your taste that melt-in-your-mouth quality without sacrificing wonderful flavor.

Granulated Sugar: Sugar adds sweetness to our cake, but it also aids in caramelization! And with bundt cakes, that beautiful golden crust is largely due to the caramelization from the sugar! As I mentioned before, I did cut the amount of sugar for this recipe, since it gets pretty cloying when paired with the white chocolate ganache. We want the tartness from the raspberries to really balance that sweetness, but we don’t need as much of the sweet stuff to achieve that balance.

Eggs: The egg whites in this cake add structure to the cake, while the fatty yolks add flavor. Make sure to take your time whilst adding the eggs! Too much liquid at one time will cause your batter to separate.

Whole Vanilla Bean: This cake uses the seeds from half of a vanilla bean pod. Again, the objective was luxury. 😊

Raspberry Extract: Please don’t get cute with the raspberry extract my friends. 1/2 tsp is plenty to get the effect. That stuff is potent. If you want over the top luxury, try Chambord. The raspberry liqueur is just. so. good.

Sour Cream: I loved the final texture that sour cream lent to this cake. In a pinch, you can also use 250 g (1 c) of buttermilk. The cake won’t be as rich if you do, since sour cream is about 80% fat, and full-fat buttermilk is only about 1.5-2% fat. Also, with buttermilk, you won’t get as beautiful a distribution of the raspberries in the cake. But it will still be amazing!

Frozen Raspberries: This cake uses frozen raspberries for a couple of reasons: 1) the flavor of frozen produce is consistently amazing throughout the year. And fresh raspberries aren’t as plentiful (or as good) in December in Maryland as they are in June; and 2) the frozen raspberries held together much better than fresh, and didn’t break into pieces when I folded them into the cake. The result? Beautiful, whole raspberries in the finished cake.

This is a photo of raspberry white chocolate pound cake.

Beginners Start Here

If you’re new to baking, or if you want to learn how to do some of the more tricky baking techniques, here are a couple of super helpful articles from the BwB site (and a resource from the BwB Home Baking Academy!) that will help you get set up for success with this Raspberry White Chocolate Pound Cake.

These resources are super helpful to help you build consistency and confidence on your baking journey. Happy Reading!

This is a photo of raspberry white chocolate pound cake.

Important Tools Used in this Raspberry White Chocolate Pound Cake

Below, you’ll find some tools that I used for this pound cake. These are the tools that I use all the time in my own kitchen.

**I get paid a small commission if you purchase directly from these links, but they are truly amazing products that you’ll find in my kitchen.**

This is a photo of raspberry white chocolate pound cake.

If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

This cake took some work, but it was all worth it. To see the absolute joy on people’s faces as they snuck little corners off of it when they took it away from my house; I felt like Mrs. Claus on Christmas Eve. What a feeling to be able to give to others, and to have that gift be so well-received. ❤️

Enjoy the recipe, Friends! See you tomorrow for Day 6 of the Twelve Days of Pound Cake!

Baba au Rhum Pound Cake

Shani
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0
Baba au Rhum Pound Cake

Welcome to Day 4 of the Twelve Days of Pound Cake, and Friends, I’m beyond excited about this one. You see, Over the summer, I had a conversation with a friend, and she shared with me that Baba au Rhum was her favorite dessert. Something along the lines of “OMG I love Baba, Shani.” So, of course, I had to add it to this event. And today, on this Day 4 of the Twelve Days of Pound Cake for 2023, you’re getting Baba au Rhum (Rum) Pound Cake. ❤️

Sit down and get cozy for this one, Friends, because this one is a ride.

About Baba au Rhum

Baba au Rhum is a yeasted cake that is positively (and quite literally) doused in rum, then filled with pastry cream. It’s one of those traditional holiday treats that is not for children, but it’s ever so delicious and worth every moment of extra effort for just the grown folks.

Did I mention it uses yeast? It does! Really, Baba au Rhum is more similar to brioche than traditional pound cake texture, and it uses much less sugar (and is thus less sweet). Much of the sweetness comes from the rum reduction that soaks the cake, and the pastry cream that’s piped into the cake after baking, and whoa Friends…it is something else.

This is a photo of a Baba au Rhum Pound Cake.

Scared of using yeast? No worries! Check out my post, Yeast Basics for Beginning Bread Bakers, for a bunch of great, confidence-building tips!

About this Pound Cake

This Baba au Rhum Pound Cake follows the traditional baba rules. It’s a rich, yeasted brioche that is an absolutely perfect base for this dessert. Instead of straight rum, I created a rum reduction that you can actually personalize as you like. Want it rummy? Cook the reduction a little less. Want it less rummy? Cook it a little more. The longer the reduction cooks, the less alcohol you’ll get. Also, if you want a sweeter dessert, reduce it a little further. 😊

But let’s be real. People love a good rum cake around the holidays, and this one delivers.

Baba au Rhum Pound Cake Ingredients

Whole Milk: Whole milk adds richness to this beautiful dough. You won’t use very much of it at all, but I guarantee that this dough won’t be dry. You need the full fat content in the whole milk, so it’s best not to substitute a lower fat alternative.

Instant Yeast: I use SAF Instant Yeast for this recipe, as I do for most bread recipes. If you’d prefer to use active dry yeast, just increase the rising and proving times by 10-15 minutes (and keep an eye on your dough!).

Turbinado Sugar: I use turbinado sugar to proof the yeast. Yeast likes a lil’ sugar, so it’s there to help it bloom.

All-Purpose Flour: I prefer all-purpose flour for this brioche dough. Since this is technically a dessert/cake, and not a bread, I didn’t want the enhanced chewiness that bread dough would offer.

Kosher Salt: As with any dessert (or, for that matter, any bread), salt is necessary to help balance the other flavors. In this dough, the salt helps to counter the richness of the whole milk and all those eggs.

This is a photo of a slice of Baba au Rhum Pound Cake.

Granulated Sugar: This enriched dough uses very little granulated sugar. I chose granulated sugar in this particular dough because it adds beautiful caramelization to the finished product.

Eggs: This dough uses three whole eggs and two egg yolks. The protein of the egg whites adds a hint of liquid and structure to the brioche dough, while the fatty yolks add incredibly delicious flavor.

Vanilla Bean or Vanilla Extract: You can use either; this is a matter of personal preference. Vanilla bean lends a stronger vanilla flavor this brioche, but don’t fret if you cannot find it (or if they’re prohibitively expensive).

Unsalted Butter: Friends, Brioche = Butter. Use the good stuff for this dough. The stuff you’ve been saving in your freezer all year. 😊

Beginners Start Here

If you’re new to baking, or if you want to become more consistent with bread in general, here are a couple of super helpful articles from the BwB site that will help you get set up for success with this Baba au Rhum Pound Cake.

These resources are super helpful to help you build consistency and confidence on your baking journey. Happy Reading!

This is a photo of a raspberry and pastry cream.

Important Tools Used in this Baba au Rhum Pound Cake

Below, you’ll find some tools that I used for this Baba au Rhum Pound Cake. These are the tools that I use all the time in my own kitchen.

**I get paid a small commission if you purchase directly from these links, but they are truly amazing products that you’ll find in my kitchen.**

If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

My friend shared that she looked forward to Baba au Rhum every year when she was younger. It’s my great hope that this adaptation makes her very proud. She is such a dear heart, and she was such a good sport when I asked her no fewer than 5,955,101 questions in an effort to respectfully adapt this recipe for this event. ❤️

Enjoy the recipe, Friends! See you tomorrow for Day 5 of the Twelve Days of Pound Cake!

Creme Brûlée Pound Cake

Shani
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9
Creme Brûlée Pound Cake
This is a picture of a creme brûlée pound cake and a gift.

Confession Time: When I go to a restaurant, the first section I look for is the desserts. I am specifically checking to see if there is creme brûlée on the menu, because I can never, ever get enough of that satisfying *crack*, followed by the prized cream within. If I find creme brûlée on the menu, I know it’s a salad kinda night. Can’t take up too much valuable stomach space with an Impossible Burger and fries. Nope.

Creme Brûlée is beautiful mix of textures. It’s known for having a shell-like sugar topping, with the creamiest custard underneath. A true showman of a dessert, the sugar is sometimes torched tableside for added drama. It is a dessert worth salad-ing for. (And yes, that’s a word. Okay it’s not a word.)

Second Confession Time: I’m a girl who is sometimes challenged by different textures in foods. If something looks texturally unappealing, I won’t eat it. If there are two clashing textures, I won’t eat it. If it’s grainy, or oily, or just has a funky-looking texture…you get the point. By all accounts, I should really not like this dessert, because the two textures technically clash. But when I say I love.this.dessert. It’s really quite ridiculous.

Which is why it needed to be made into a pound cake. 😊

This is a picture of a creme brûlée pound cake.

About this Creme Brûlée Pound Cake

The thing that I typically don’t like about food textures is precisely the thing that I love about creme brûlée. The contrasting texture between that sugar topping and the ultra-creamy custard is simply irresistible. To have recreated it in pound cake form is something that I am particularly proud of.

And yes, you get to crack the sugared top. It wouldn’t be a proper creme brûlée if you couldn’t. 😊 Because who doesn’t like a good bit of showmanship when they’re cutting a cake?

But the cake, Friends. That’s the true kicker. This cake is so rich and-dare I say it-custardy while still having a perfect pound cake texture. I wanted to tenderize the crumb of this cake to the point where it melted in your mouth when you ate it. I wanted it to be a more literal translation into a pound cake.

And Friends. She is brilliant.

A Word About the Topping

Friends, it took many, many iterations before this pound cake was ready for prime time. One thing that I learned was to not burn the caramel topping. Burnt caramel will ruin the whole thing. After much trial and error, I’ve learned that:

  • You should not torch sugar on top of your cake, because it will just burn;
  • You should definitely pour melted sugar onto the cake and let it cook. It will give you a tremendous crack.

The secret to getting this right is to cook the sugar and take it off of the heat while it is still clumpy. It will continue to melt, without cooking much further. Keep stirring, and you’ll find that the mixture gets perfectly smooth without burning. Because we do not want to burn our sugar. Yuck.

This is a picture of a cup and saucer, and a container for cream.

I practiced with the sugar on a bread butt before putting it on the cake. It helped me tremendously with the final pour.

Creme Brûlée Pound Cake Ingredients

Unsalted Butter: The creamy, dreamy pound cake underneath that fabulous crackly top is a vanilla pound cake. While it needs salt to counteract the sweetness and richness, it’s important to really control the amount of salt in this recipe, so I’m recommending unsalted butter. Also, butter helps this cake become lighter! Specifically, the process of creaming butter and sugar creates air pockets that assist with cake rise.

Cream Cheese: There’s a very luxurious quality to this cake that makes it different from typical vanilla pound cake. It’s largely because of the cream cheese! That additional fat element helps give your taste that melt-in-your-mouth quality without sacrificing wonderful flavor.

Granulated Sugar: It goes without saying that pound cake needs something sweet to…well, be cake. 😊 However, did you know that granulated sugar is also responsible for caramelization? That beautiful crust on the outside of your pound cake? It is largely because of the sugar in your recipe!

Vanilla Bean or Vanilla Extract: You can use either; this is a matter of personal preference. I personally prefer the taste

Eggs: The protein in the eggs adds structure to the cake, while the fatty yolk adds delicious flavor. This recipe calls for six eggs and two egg yolks, which might seem like a lot. It is a lot! But the extra egg yolks add to the tenderization of the crumb, leading to an even more creamy cake texture.

This is a picture of a creme brûlée pound cake.

All-Purpose Flour: I’ve said it before and I’ll say it again: I love, love, love the pleasantly plump texture of a good pound cake. In my experience (and with my cakes), that beautiful texture comes from all-purpose flour. That particular flour is absolutely perfect for this cake.

Baking Soda: Sour cream is a cultured ingredient. Because of that, baking soda was the proper leavening for this pound cake.

Kosher Salt: Salt is very important in any dessert; it balances the sugar and keeps the dessert from becoming cloyingly sweet. If using table salt for this recipe, cut the amount in half.

Sour Cream: I loved the final texture that sour cream lent to this cake. In a pinch, you can also use 250 g (1 c) of buttermilk. The cake won’t be as rich if you do, since sour cream is about 80% fat, and full-fat buttermilk is only about 1.5-2% fat. The additional fat continues to texturize the crumb, making it even more melt-in-your-mouth delicious.

Beginners Start Here

If you are new to baking (or just want to build your confidence with pound cakes in general), here are some resources from the Begin with Butter site and the Begin with Butter Home Baking Academy that will help you tremendously! Of course, they’re not required reading, but if you cozy up for a few minutes with a few of these articles, I promise you’ll feel much more confident

These resources are super helpful to help you build consistency and confidence on your baking journey.

Important Tools Used in this Creme Brûlée Pound Cake

Below, you’ll find some tools that I used for this pound cake. These are the tools that I use all the time in my own kitchen.

**I get paid a small commission if you purchase directly from some of these links, but they are truly amazing products that you’ll find in my kitchen.**

If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

This Creme Brûlée Pound Cake brings together all of the delicious elements of one of my favorite desserts! From the satisfying crack of the topping to the creaminess of the cake beneath, it is perfectly satisfying for those who love the classic dessert.

See you tomorrow for Day 3!

Key Lime Pound Cake

Shani
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18
Key Lime Pound Cake

Hey Friends! It’s Day 2 of the Twelve Days of Pound Cake! Yesterday, I released my long-awaited Classic Lemon Pound Cake, so today…we have Key Lime Pound Cake!

This is a photo of key lime pound cake.

Lime lovers, I could never forget you. ❤️ And this Key Lime Pound Cake exceeded my every expectation.

About this Key Lime Pound Cake

Lemme tell you…I love Key Lime Pie. Every element of it is just perfection to me. The creamy texture? Dreamy. That sugared lime taste? Heavenly. That buttery graham cracker crust? Blissful. That lime-infused glaze? Amazing. I just cannot get enough of this dessert. And when it’s good? We’re talking delectable, divine deliciousness.

This Key Lime Pound Cake had to get it all right. The texture. The taste. Even the graham cracker garnish (and yes, there is a graham cracker garnish!). And friends, FRIENDS, I’m happy to say that it is right.

This is a photo of key lime pound cake.

Here’s the thing, though: key limes are extremely difficult to find this time of year. Even I was only able to find them to do my final cake testing. And while I can report that the taste is moderately different with the key limes than it is with regular ole’ limes, you will not be sacrificing taste, texture, or awed guests if you use the readily available limes from your local grocer.

There’s a secret to this Key Lime Pound Cake that really brightens up the lime. *comes closer to screen to whisper*

Midori. Yes, I know it is melon liqueur, but I tried it on a double dog dare from my friend Samantha Gaines (of Sugar Wham fame) and FRIENDS, it works. It brightens the lime flavor tremendously, so I made it an optional ingredient. Thank you Sam!

Key Lime Pound Cake Ingredients

Lime Juice: The cake calls for 63 grams (1/4 c), plus 2 tbsp of of freshly squeezed lime juice. The lime juice provides truly delightful lime flavor, but the acidity of the lime juice also helps tenderize the crumb of the cake, giving it an almost creamy pound cake texture. Please don’t use the lime juice in a bottle. The taste just won’t be the same. And what’s a little hand cramp when you’re making lime cake? 😂

Lime Zest: You’ll use the lime zest to make lime sugar for your cake. The technique of rubbing the lime zest into the sugar releases the oils from the zest even better, which gives a big boost of lime flavor. You’ll also use the zest in the glaze atop your cake.

Granulated Sugar: The sugar, of course, adds sweetness to the cake. The lime sugar is perfectly aromatic and adds such a beautiful, special flavor to this cake. Additionally, granulated sugar is also responsible for caramelization! That beautiful crust on the outside of your pound cake? It is largely because of the sugar in your recipe!

This is a photo of key lime pound cake.

All-Purpose Flour: I’ve said it before and I’ll say it again: I love the pleasantly plump texture of a good pound cake, and the lime pound cake is no different. That beautiful texture largely comes from all-purpose flour. I find that cake flour doesn’t give the same rise and texture to pound cakes, so that is why I don’t use it in mine.

Baking Soda: Limes are extremely acidic. Because of that, baking soda is the proper leavening for this pound cake.

Kosher Salt: Salt is very important in any dessert; it balances the sugar and keeps the dessert from becoming cloyingly sweet. It doesn’t take a lot of salt to balance the sugar in a cake recipe, so measure carefully. If you’re using table salt for this recipe, cut the amount in half.

Unsalted Butter: This particular cake has an amazing balance of sweet and tart, and, as I said before, it really needs salt to balance the whole thing. That being said, it’s important to really control the amount of salt in this recipe, since it can quickly overwhelm the delicate acidity of the key limes. That’s why I recommend using unsalted butter for this recipe. Also, butter helps this cake become lighter! Specifically, the process of creaming butter and sugar creates air pockets that assist with cake rise.

[adthrive-in-post-video-player video-id=”QDx44Kp9″ upload-date=”2024-08-14T02:51:56.000Z” name=”Key Lime Pound Cake | Begin with Butter” description=”Watch as I prep a Key Lime Pound Cake for serving.” player-type=”default” override-embed=”default”]

Cream Cheese: Listen. I could not have a Key Lime Pound Cake unless of that pound cake had an absolutely, positively melt-in-your-mouth texture. The only way to do that with this cake was to use cream cheese. I love that the cream cheese adds so much to the texture, without fighting with the other taste elements. The additional fat element helps give your taste that melt-in-your-mouth quality without sacrificing wonderful flavor.

Eggs: The protein in the eggs adds structure to the cake, while the fatty yolk adds delicious flavor. This recipe calls for six eggs, which might seem like a lot. Trust me, it’s perfect.

Vanilla Extract: Friends, I know I’ve been a big proponent of vanilla beans this year, and that hasn’t changed. However, I found that using vanilla beans in this recipe overwhelmed both the scent and flavor of the lime. Since I wanted to have the sweetened lime flavor come through more boldly, I chose vanilla extract.

Whole Milk: Yes, whole milk. NOT buttermilk. You’ll add the 63 grams of lime juice to the milk, which will cause it to curdle and give it a great buttermilk-y tang.

Beginners Start Here

If you are new to baking (or just want to build your confidence with pound cakes in general), here are some resources from the Begin with Butter site and the Begin with Butter Home Baking Academy that will help you tremendously! Of course, they’re not required reading, but if you cozy up for a few minutes with a few of these articles, I promise you’ll feel much more confident

These resources are super helpful to help you build consistency and confidence on your baking journey.

Important Tools Used in this Key Lime Pound Cake

Below, you’ll find some tools that I used for this pound cake. These are the tools that I use all the time in my own kitchen.

**I get paid a small commission if you purchase directly from some of these links, but they are truly amazing products that you’ll find in my kitchen.**

If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

This Key Lime Pound Cake brings together all of the delicious elements of Key Lime Pie, while also being completely satisfying to pound cake aficionados. Its sweet-tart taste, combined with its incredibly luxe, pleasantly plump texture, will make it a hit at your next gathering!

See you tomorrow for Day 3!

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