Key Lime Pound Cake with Zesty Lime Glaze Recipe
This Key Lime Pound Cake is a luscious twist on classic pound cake, infused with fresh Key lime juice and zest for a bright, tangy flavor. Moist and dense yet fluffy, it’s topped with a sweet Key lime glaze that perfectly complements the citrus notes, making it an ideal dessert for lime lovers and a refreshing treat any time of year.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
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 fresh 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
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or two loaf pans to ensure the cake releases easily after baking.
- Cream butter and sugar: In a large bowl, cream together the white sugar, softened unsalted butter, and shortening until the mixture is light and fluffy. This aeration step is critical for the cake’s tender crumb.
- Add eggs: Add the eggs one at a time to the creamed mixture, mixing well after each addition to fully incorporate and maintain emulsion.
- Mix wet ingredients: Stir in the heavy cream, fresh Key lime juice, lime zest, and vanilla extract until just combined to infuse the batter with citrus and aromatic flavors.
- Combine dry ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, folding carefully until just combined to avoid overmixing which can toughen the cake.
- Pour and bake: Pour the batter into the prepared pans. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes to set, then transfer to a wire rack to cool completely.
- Prepare glaze: Whisk the powdered sugar with Key lime juice and vanilla extract until smooth and pourable.
- Glaze the cake: Once the cake has completely cooled, drizzle the Key lime glaze evenly over the top, letting it cascade down the sides for a beautiful finish and added moisture.
Notes
- For best flavor, use fresh Key limes when available, but regular limes are a suitable substitute if needed.
- Be careful not to overmix the batter after adding the flour to keep the cake tender.
- The glaze can be adjusted to your preferred consistency by adding more powdered sugar or lime juice.
- Store the cake covered at room temperature for up to 3 days, or refrigerate for up to a week.
- This cake is excellent served with whipped cream or fresh berries for extra indulgence.
Keywords: Key Lime Pound Cake, lime dessert, citrus cake, bundt cake, homemade cake, lime glaze, key lime, pound cake recipe
