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Key Lime Pound Cake Recipe

Key Lime Pound Cake Recipe
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★★★★★

5.3 from 10 reviews

This Key Lime Pound Cake is a luscious and moist dessert that combines the tangy freshness of Key lime with the rich, buttery texture of a classic pound cake. Perfect for citrus lovers, it features a rich batter infused with fresh Key lime juice and zest, topped with a sweet and tart Key lime glaze. Whether served for a special occasion or a delightful treat any day, this cake delivers irresistible flavor and a perfectly balanced crumb.

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

  1. 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 doesn’t stick.
  2. Cream Fats and Sugar: In a large bowl, cream together the white sugar, softened butter, and shortening until the mixture is light and fluffy, which will help incorporate air into the batter for a tender crumb.
  3. Add Eggs: Add the eggs one at a time, mixing well after each addition to fully incorporate them and develop the batter’s structure.
  4. Mix Wet Ingredients: Stir in the heavy cream, fresh Key lime juice, lime zest, and vanilla extract until all ingredients are combined smoothly.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the sifted cake flour, baking powder, and salt. Gradually add this to the wet ingredients and stir gently until just combined, careful not to overmix.
  6. Bake the Cake: Pour the batter evenly into the prepared pans and bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool: Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. This prevents sogginess and ensures even cooling.
  8. Prepare the Glaze: Whisk together the powdered sugar, Key lime juice, and vanilla extract until smooth and pourable.
  9. Glaze the Cake: Drizzle the glaze evenly over the cooled cake, letting it soak in slightly for added moisture and tart sweetness.

Notes

  • For the freshest flavor, use authentic Key limes; if unavailable, regular limes are a decent substitute.
  • Do not overmix the batter once the flour is added to avoid a dense texture.
  • The glaze can be adjusted to your preferred consistency by adding more powdered sugar to thicken or more lime juice to thin.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Allow the cake to cool completely before glazing for best results.

Nutrition

Keywords: Key lime pound cake, citrus dessert, lime cake, bundt cake, moist pound cake, Key lime glaze

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