Key Lime Pound Cake with Glaze Recipe

Introduction

This Key Lime Pound Cake is a delightful twist on a classic dessert, offering a moist and tangy flavor perfect for any occasion. With a luscious lime glaze, it balances sweetness and citrus zest beautifully, making every bite refreshing and satisfying.

Ingredients

• 3 cups white sugar
• 1 cup unsalted butter, softened
• ½ cup shortening
• 3 cups cake flour, sifted
• ½ teaspoon baking powder
• ⅛ teaspoon salt
• 6 large eggs
• 1 cup heavy cream
• ¼ cup Key lime juice
• 1 teaspoon lime zest
• 1 teaspoon vanilla extract

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons Key lime juice
• ½ teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan, then line it with parchment paper for easy removal.
2. Step 2: Using an electric mixer on medium speed, beat the white sugar, softened butter, and shortening together until the mixture is creamy.
3. Step 3: Sift the cake flour, baking powder, and salt together in a bowl.
4. Step 4: Alternately add the flour mixture, eggs, and heavy cream to the butter mixture, starting and ending with the flour mixture. Beat on low speed until just blended.
5. Step 5: Stir in the Key lime juice, lime zest, and vanilla extract until evenly combined.
6. Step 6: Pour the batter into the prepared tube pan and bake in the preheated oven for about 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Allow the cake to cool in the pan on a wire rack for 15 minutes. Then remove the cake from the pan and let it cool completely.
8. Step 8: While the cake cools, prepare the glaze by mixing powdered sugar, Key lime juice, and vanilla extract in a bowl until smooth.
9. Step 9: Immediately brush the glaze over the top and sides of the cake for a glossy, flavorful finish.

Tips & Variations

• For extra lime flavor, add a teaspoon of lime zest to the glaze.
• If you don’t have Key limes, fresh regular lime juice works well as a substitute.
• Line the pan with parchment to ensure the cake releases easily without sticking.
• Try adding a handful of finely chopped toasted pecans to the batter for a nutty crunch.

Storage

Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, thaw completely and warm slices slightly in the microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all butter instead of shortening?

Yes, you can substitute the shortening with an equal amount of butter for a richer flavor, though the texture may be slightly different.

Why is the cake baked at a low temperature?

Baking at 300°F helps the dense pound cake cook evenly without drying out or developing a burnt crust, resulting in a tender crumb.

Key Lime Pound Cake with Glaze Recipe

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★★★★★

4.6 from 58 reviews

This Key Lime Pound Cake with Glaze is a delightful dessert combining the rich, buttery texture of a classic pound cake with the bright, tangy flavor of fresh Key limes. Perfectly moist and tender, it’s finished with a zesty glaze that enhances the lime notes, making it an irresistible treat for any occasion.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 3 cups white sugar
• 1 cup unsalted butter, softened
• ½ cup shortening
• 3 cups cake flour, sifted
• ½ teaspoon baking powder
• ⅛ teaspoon salt
• 6 large eggs
• 1 cup heavy cream
• ¼ cup Key lime juice
• 1 teaspoon lime zest
• 1 teaspoon vanilla extract

Glaze

• 1 cup powdered sugar
• 2 tablespoons Key lime juice
• ½ teaspoon vanilla extract

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 300°F (150°C). Grease and flour a 10-inch tube pan, then line it with parchment paper to ensure easy cake removal.
2. Cream Sugar and Fats: Using an electric mixer on medium speed, beat together the white sugar, softened butter, and shortening until the mixture becomes creamy and well combined.
3. Sift Dry Ingredients: Sift the cake flour, baking powder, and salt into a bowl to ensure even distribution of leavening agents and to remove any lumps.
4. Combine Wet and Dry Ingredients: Alternately add the sifted flour mixture, eggs, and heavy cream to the creamed butter mixture, starting and ending with the flour mixture. Beat on low speed just until all ingredients are blended to avoid overmixing.
5. Add Flavorings: Stir in the Key lime juice, lime zest, and vanilla extract gently into the batter to evenly distribute the bright flavors throughout the cake.
6. Bake the Cake: Pour the batter into the prepared tube pan and bake in the preheated oven for about 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cake: Allow the cake to cool in the pan on a wire rack for 15 minutes. Then, carefully remove the cake from the pan and let it cool completely on the rack.
8. Prepare and Apply Glaze: While the cake cools, mix the powdered sugar, Key lime juice, and vanilla extract in a bowl until smooth. Immediately brush this glaze over the top and sides of the cooled cake to finish.

Notes

• For best results, use fresh Key lime juice and zest to maximize the authentic flavor.
• Make sure not to overbeat the batter once the dry ingredients are added to avoid a dense cake texture.
• Let the cake cool completely before glazing to prevent the glaze from melting and running off.
• The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
• This cake pairs nicely with a dollop of whipped cream or fresh berries for added texture and flavor contrast.

Keywords: Key lime pound cake, lime cake, pound cake, dessert, Key lime glaze, citrus dessert