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Key Lime Pound Cake Recipe

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★★★★★

4.4 from 353 reviews

This Key Lime Pound Cake is a luscious dessert that combines the rich, buttery texture of a traditional pound cake with the bright, tangy flavors of fresh Key lime juice and zest. Topped with a smooth, tangy Key lime glaze, it offers a perfect balance of sweet and citrusy that makes it an irresistible treat for any occasion.

Ingredients

Scale

Cake:

  • 1 cup butter, at room temperature
  • ½ cup shortening
  • 3 cups sugar
  • 6 eggs, at room temperature
  • 3 cups flour
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lime zest
  • ¼ cup fresh Key lime juice

Frosting:

  • 1 ½ cups powdered sugar, sifted
  • 1 ½ tablespoons fresh Key lime juice
  • 1 ½ tablespoons water
  • 2 teaspoons melted butter
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat Oven: Set your oven to 325°F (163°C) to ensure it reaches the right temperature for even baking.
  2. Cream Butter and Shortening: Using a heavy-duty electric stand mixer, beat the butter and shortening on medium speed until creamy and smooth, creating a fluffy base for your cake batter.
  3. Add Sugar: Gradually incorporate the sugar into the butter mixture, continuing to beat at medium speed until the mixture is light and fluffy, which helps create a tender crumb.
  4. Incorporate Eggs: Add the eggs one at a time, beating just until each is blended to maintain the mixture’s light texture without over mixing.
  5. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt to evenly distribute the rising agent and seasoning.
  6. Alternate Adding Dry Ingredients and Milk: Add the flour mixture and milk alternately to the butter mixture, starting and ending with the flour mixture, beating on low speed just until blended after each addition to avoid over developing gluten.
  7. Add Flavorings: Stir in the vanilla extract, lime zest, and fresh Key lime juice to infuse the batter with bright citrus flavor.
  8. Prepare Pan and Pour Batter: Grease and flour a 10-inch tube pan thoroughly, then pour in the batter, smoothing the top to ensure even baking.
  9. Bake: Bake the cake at 325°F for 1 hour and 15 minutes to 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
  10. Cool Cake: Let the cake cool in the pan on a wire rack for 15 minutes, then invert it onto the wire rack to cool completely, preventing sogginess.
  11. Prepare Frosting: Whisk together powdered sugar, fresh Key lime juice, water, melted butter, and vanilla extract until smooth and glossy.
  12. Apply Frosting: Transfer the glaze into a quart-sized Ziploc bag, seal it, and snip off a small corner to create a piping bag. Drizzle the glaze back and forth over the top of the cooled cake for a beautiful finish with tangy flavor.

Notes

  • Room temperature ingredients help achieve a smoother batter and even mixing.
  • Use fresh Key limes for the most authentic flavor, but regular limes can be substituted if unavailable.
  • Make sure not to overmix the batter after adding flour to keep the cake tender.
  • The tube pan helps the cake bake evenly by allowing heat to reach the center.
  • Allow the cake to cool completely before glazing to prevent the frosting from melting.
  • The glaze can be stored in the refrigerator and gently reheated before use if needed.

Keywords: Key Lime Pound Cake, citrus cake, lime dessert, pound cake recipe, homemade pound cake, Key lime glaze, summer dessert

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