Introduction

This Key Lime Pound Cake offers a delightful twist on a classic dessert, blending the rich, buttery texture of pound cake with the bright, tangy flavor of fresh Key limes. It’s perfect for any occasion where you want a refreshing, citrusy treat that’s simple to make and sure to impress.

A round bundt cake with a light golden brown crust and soft, pale green inside, showing a slice cut out to reveal its moist texture. The cake is covered with white glaze that drips down the sides in thin streams. Around the cake, there are fresh green lime wedges placed on a white marbled surface, adding a fresh and colorful touch to the scene. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or two loaf pans to prepare for baking.
Step 2: In a large bowl, cream together the white sugar, softened butter, and shortening until the mixture is light and fluffy. Add eggs one at a time, beating well after each egg to ensure thorough incorporation.
Step 3: Stir in the heavy cream, fresh Key lime juice, lime zest, and vanilla extract until the ingredients are fully combined.
Step 4: In a separate bowl, whisk together the sifted cake flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the batter.
Step 5: Pour the batter into the prepared pan(s) and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Allow the cake to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
Step 7: To make the glaze, whisk together the powdered sugar, Key lime juice, and vanilla extract until smooth. Drizzle the glaze evenly over the cooled cake before serving.

Tips & Variations

For extra lime flavor, add an additional teaspoon of lime zest to the batter or sprinkle some zest on top of the glaze before it sets.
If fresh Key limes are unavailable, regular lime juice can be used, though Key lime juice has a uniquely tart and floral flavor.
Let the cake rest overnight; the flavors will deepen and the texture will become even more moist and tender.

Storage

Store the Key Lime Pound Cake covered at room temperature for up to 2 days, or refrigerate it for up to 5 days. To preserve freshness, keep it wrapped tightly in plastic wrap or in an airtight container. Reheat slices briefly in the microwave if desired, or enjoy chilled for a refreshing treat.

How to Serve

The image shows a bundt cake with a soft, light green inside and a golden brown outside. The cake is topped with a white glaze that drips slightly down the sides. There are three lime wedges around the cake on a white plate, which rests on a white marbled surface. The texture of the cake looks moist and fluffy, with the glaze smooth and shiny. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lime juice instead of Key lime juice?

Yes, regular lime juice can be used as a substitute, though it may alter the flavor slightly since Key lime juice is more tart and aromatic. The cake will still be delicious with regular lime juice.

How can I tell when the cake is fully baked?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with only a few moist crumbs attached, the cake is done. If batter sticks to it, continue baking and test again in 5-minute intervals.