Key Lime Pound Cake Recipe

If you’re dreaming of a dessert that perfectly balances rich, buttery goodness with a zesty citrus punch, then this Key Lime Pound Cake is exactly what you need. It’s a delightful twist on classic pound cake, infused with fresh Key lime juice and zest that brighten every bite, making it irresistibly moist and flavorful. Whether you’re serving it at a casual afternoon gathering or as a refreshing finish to a dinner party, this Key Lime Pound Cake is sure to become a fast favorite for anyone who loves a taste of sunshine in their dessert.

Ingredients You’ll Need

The ingredients for this Key Lime Pound Cake are wonderfully simple, yet each one plays a crucial role in crafting its unique texture and flavor. From the rich creaminess of butter and heavy cream to the tangy sparkle of fresh Key lime juice, every component contributes to the cake’s moist crumb and vibrant citrus notes.

• White sugar: Adds the necessary sweetness and helps create a tender crumb.
• Unsalted butter: Ensures a creamy richness and soft texture.
• Shortening: Works alongside butter to keep the cake moist and tender.
• Cake flour: Provides a delicate, light structure perfect for pound cake.
• Baking powder: Gives just enough lift to keep the cake from feeling dense.
• Salt: Balances the sweetness and enhances all the flavors.
• Large eggs: Bind the ingredients and add richness.
• Heavy cream: Boosts moisture and adds a luscious texture.
• Fresh Key lime juice: The star ingredient delivering fresh, citrus tang.
• Lime zest: Intensifies the lime flavor with fragrant oils.
• Vanilla extract: Smoothes out the bright tartness with warm depth.
• Powdered sugar: For the silky, sweet glaze that finishes the cake beautifully.

How to Make Key Lime Pound Cake

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease and flour a bundt pan or two loaf pans thoroughly; this ensures the cake releases easily and bakes evenly throughout.

Step 2: Cream Sugar, Butter, and Shortening

In a large bowl, beat the white sugar together with softened unsalted butter and shortening until the mixture is light and fluffy. This creaming process creates tiny air pockets that help your cake rise perfectly.

Step 3: Add Eggs One at a Time

Incorporate the eggs one by one, mixing well after each addition. This ensures that the batter emulsifies properly, preventing any lumps and giving a smooth texture.

Step 4: Blend in Cream, Lime Juice, Zest, and Vanilla

Next, stir in the heavy cream, fresh Key lime juice, lime zest, and vanilla extract. These ingredients infuse the batter with incredible flavor and moisture, setting the stage for that perfect tangy richness.

Step 5: Mix Dry Ingredients and Combine

Whisk together cake flour, baking powder, and salt in a separate bowl. Gradually fold this dry mixture into the wet ingredients just until combined; overmixing can toughen the cake.

Step 6: Bake to Perfection

Pour the batter into your prepared pan(s) and bake for 55 to 65 minutes. Test doneness by inserting a toothpick—if it comes out clean, your cake is ready for the next step.

Step 7: Cool the Cake

Let the cake cool in the pan for 10 minutes to set its shape before transferring it to a wire rack. Cooling properly ensures the texture remains moist but stable.

Step 8: Prepare and Add the Glaze

Mix powdered sugar with Key lime juice and vanilla extract until smooth for a luscious glaze. Drizzle this over the cooled cake to add a bright, sweet finish that perfectly complements the tangy cake.

How to Serve Key Lime Pound Cake

Garnishes

Adding a few garnishes will elevate your Key Lime Pound Cake to next-level elegance. Consider fresh lime slices, a sprinkle of extra lime zest for an aromatic touch, or even a handful of toasted coconut flakes to add a lovely texture contrast.

Side Dishes

This pound cake shines alongside light accompaniments like whipped cream, fresh berries, or a refreshing scoop of vanilla or coconut ice cream. These sides complement the citrus with creamy and fruity balance without overpowering the delicate cake.

Creative Ways to Present

For a stunning presentation, slice the cake and layer it with lime curd and whipped cream for a quick trifle. You can also cut it into small squares and serve as petite desserts with a drizzle of honey or a dusting of powdered sugar to charm your guests visually and taste-wise.

Make Ahead and Storage

Storing Leftovers

Store leftover slices tightly wrapped in plastic wrap or in an airtight container at room temperature for up to two days. This keeps the cake moist and allows the flavors to develop even more over time.

Freezing

You can freeze the unglazed cake or individual slices by wrapping them well in plastic wrap and then foil. Frozen, it stays fresh for up to three months; thaw overnight in the fridge before adding the glaze.

Reheating

To enjoy your cake warm, gently reheat slices in a microwave for 15 to 20 seconds or briefly in a low oven wrapped in foil. This revives that fresh-from-the-oven texture and intensifies the lime aroma.

FAQs

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

Absolutely! While Key limes have a unique tartness, regular lime juice will still give your pound cake a lovely citrus flavor, so feel free to substitute if Key limes are unavailable.

Do I have to use both butter and shortening?

The combination of butter and shortening helps achieve the perfect balance of flavor and moistness. Butter provides flavor, while shortening keeps the cake tender and less dense, so using both is recommended for the best results.

Is cake flour necessary, or can I use all-purpose flour?

Cake flour is preferred for its lower protein content, which makes the cake lighter and softer. If you only have all-purpose flour, you can substitute it, but consider removing a tablespoon per cup and replacing it with cornstarch for a similar effect.

How important is the glaze for this cake?

The glaze adds a sweet, tangy finish that brightens the cake and makes each bite more luscious. While optional, the glaze really ties together the flavors and presentation beautifully.

Can I make this cake dairy-free?

With some tweaks, yes! Replace butter and heavy cream with dairy-free alternatives like coconut oil and coconut cream to maintain richness and moisture while keeping it dairy-free.

Final Thoughts

This Key Lime Pound Cake is one of those special recipes that brings joy with every bite — it’s bright, rich, and beautifully balanced in flavor and texture. I encourage you to give it a try and watch it become a staple at your table, perfect for any time you want to delight loved ones with a homemade treat that feels like sunshine.

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