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Key Lime Pound Cake

Irresistible Key Lime Pound Cake That Refreshes Every Bite

This Key Lime Pound Cake offers a delightful citrusy twist on a classic dessert, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 cups white sugar Provides sweetness and moisture; brown sugar can be used for deeper flavor.
  • 1 cup unsalted butter, softened Adds richness and structure; margarine works for a dairy-free option.
  • ½ cup shortening Contributes to a tender crumb; can be replaced with additional butter.
  • 3 cups cake flour, sifted Ensures a light and airy texture; all-purpose flour may be substituted.
  • ½ teaspoon baking powder Helps the cake rise.
  • ⅛ teaspoon salt Enhances flavor balance.
  • 6 large eggs Provides structure and moisture; egg replacements work for a vegan version.
  • 1 cup heavy cream Adds richness and moisture; use whole milk for a lighter version.
  • ¼ cup Key lime juice (freshly squeezed) Delivers tangy flavor; bottled key lime juice is acceptable.
  • 1 teaspoon lime zest Infuses the cake with vibrant citrus notes.
  • 1 teaspoon vanilla extract Adds depth of flavor.
For the Glaze
  • 1 cup powdered sugar Sweetens and thickens the glaze.
  • 2 tablespoons Key lime juice Provides the glaze's tangy flavor.
  • ½ teaspoon vanilla extract Complements the glaze.

Equipment

  • Bundt pan
  • mixing bowl
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions for Key Lime Pound Cake
  1. Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan or two 9-inch loaf pans with butter and dust with flour.
  2. In a large mixing bowl, beat together 3 cups of white sugar, 1 cup of softened unsalted butter, and ½ cup of shortening until fluffy, about 3-5 minutes. Add 6 eggs one at a time, mixing well. Incorporate 1 cup of heavy cream, ¼ cup of Key lime juice, 1 teaspoon of lime zest, and 1 teaspoon of vanilla extract until smooth.
  3. Sift together 3 cups of cake flour, ½ teaspoon of baking powder, and ⅛ teaspoon of salt in a separate bowl. Gradually fold into the wet mixture until just combined.
  4. Pour the batter into prepared pans, ensuring even distribution. Bake for 55-65 minutes, checking doneness with a toothpick. Allow to cool in pans for 10 minutes.
  5. While cooling, whisk together 1 cup of powdered sugar, 2 tablespoons of Key lime juice, and ½ teaspoon of vanilla extract until smooth.
  6. After 10 minutes, transfer cakes to a wire rack to cool completely, then drizzle with glaze.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 55gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 35gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Let the cake rest overnight for enhanced flavor.

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