Key Lime Pound Cake Recipe

Introduction

This Key Lime Pound Cake is a delightful twist on a classic dessert, bursting with tangy citrus flavor and a moist, tender crumb. Perfect for lime lovers, it pairs wonderfully with a cup of tea or as a refreshing treat after dinner.

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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or two loaf pans.
2. Step 2: In a large bowl, cream together white sugar, butter, and shortening until fluffy. Add eggs one at a time, mixing well after each addition.
3. Step 3: Stir in heavy cream, Key lime juice, lime zest, and vanilla extract until combined.
4. Step 4: In another bowl, whisk together cake flour, baking powder, and salt. Gradually add to the wet mixture until just combined.
5. Step 5: Pour the batter into prepared pans and bake for 55-65 minutes or until a toothpick comes out clean.
6. Step 6: Cool the cake in the pan for 10 minutes before transferring it to a wire rack.
7. Step 7: For the glaze, whisk powdered sugar with Key lime juice and vanilla extract until smooth. Drizzle over cooled cake.

Tips & Variations

• Use fresh Key lime juice for the best flavor; bottled juice can be a substitute but may affect brightness.
• For extra zest, add ½ teaspoon more lime zest to the batter.
• If you prefer a lighter glaze, adjust the powdered sugar and lime juice ratio to your taste.
• Try adding a handful of toasted coconut flakes on top after glazing for texture and tropical flavor.

Storage

Store the pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To keep it fresh longer, wrap tightly in plastic wrap and freeze for up to 2 months. Reheat slices gently in the microwave for 10-15 seconds to enjoy the cake warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lime instead of Key lime?

Yes, regular lime juice works well as a substitute, though Key limes offer a unique tartness that enhances the cake’s flavor. Adjust the quantity slightly to taste if desired.

Do I need to sift the flour for this recipe?

Sifting the cake flour helps remove lumps and aerates it, contributing to a lighter, finer crumb. It’s recommended but not mandatory if your flour is already fine and well-stored.

Key Lime Pound Cake Recipe

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★★★★★

4.8 from 50 reviews

This Key Lime Pound Cake is a moist and flavorful dessert combining the rich buttery texture of a classic pound cake with the fresh, tangy zest of Key lime. Featuring a tender crumb and topped with a tangy Key lime glaze, this cake is perfect for citrus lovers seeking a delightful balance of sweet and tart.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake 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 fresh Key lime juice
• 1 teaspoon lime zest
• 1 teaspoon vanilla extract

Glaze Ingredients

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

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or two loaf pans to ensure the cake does not stick.
2. Cream Butter and Sugar: In a large bowl, cream together the white sugar, softened butter, and shortening until the mixture is fluffy and light, which helps create a tender cake texture.
3. Add Eggs: Add eggs one at a time to the creamed mixture, mixing well after each addition to incorporate fully and build the batter.
4. Add Wet Ingredients: Stir in the heavy cream, fresh Key lime juice, lime zest, and vanilla extract until the mixture is well combined and fragrant.
5. Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt to evenly distribute the leavening agents.
6. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing which can toughen the cake.
7. Bake: Pour the batter into the prepared pan(s) and bake in the preheated oven for 55-65 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
8. Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely, ensuring the cake sets firmly.
9. Prepare Glaze: While the cake cools, whisk together powdered sugar, Key lime juice, and vanilla extract until smooth and slightly runny for drizzling.
10. Glaze Cake: Drizzle the lime glaze over the cooled cake to add a zesty and sweet finishing touch, then serve.

Notes

• Use fresh Key lime juice and zest for the most authentic flavor.
• You can substitute shortening with additional butter if preferred, but shortening adds moistness.
• Ensure not to overmix the batter once the flour is added to maintain a tender crumb.
• The glaze can be adjusted to desired consistency by adding more powdered sugar or lime juice.
• If you don’t have a bundt pan, two loaf pans work perfectly for this recipe.
• Allow the cake to cool completely before glazing to prevent the glaze from melting off.

Keywords: Key lime pound cake, citrus cake, lime dessert, pound cake recipe, baked lime cake