Gluten Free Key Lime Pound Cake


Key Lime Pound Cake Ingredients:

2 sticks butter, softened at room temperature

1/2 cup Crisco

1- 8 oz. cream cheese, softened at room temperature

3 cups sugar

6 eggs, room temperature

Zest from 6 key limes

Juice from 6 key limes

1 teaspoon vanilla

1 1/2 cups white rice flour

1 cup coconut flour

1/2 cup tapioca starch

1 teaspoon baking powder

1 teaspoon xanthan gum

Key Lime Curd Ingredients:

3 eggs

1/2 cup sugar

Zest from 6 key limes

1/3 cup key lime juice

6 Tablespoons butter

1/2 Teaspoon vanilla


Cake directions:

Cream butter and Crisco for 2 minutes. Add cream cheese and continue to cream for one more minute. Add sugar slowly and cream for 5-6 minutes until the mixture has fluffy consistency. Add eggs slowly one at a time and mix until well blended. Add zest, juice, and flavoring. Sift together all the dry ingredients and slowly add to creamed mixture 1/2 cup at a time. Pour batter into a tube pan or two 2 1/2 x 8 inch pans. Bake at 275 degrees for 1 1/2 hours or until done.

Curd Filling directions:

Beat the eggs and sugar until lemon yellow. Add zest, juice, and butter and pour into a saucepan. Cook on medium heat whisking constantly. When mixture just begins to simmer remove from heat, add vanilla then cool to room temperature. Store in refrigerator. It will thicken more as it cools down.
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