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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.

Ingredients

Scale

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

Find it online: https://tastewithamy.com/key-lime-pound-cake-recipe/