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Key Lime Pound Cake

Zesty Key Lime Pound Cake: A Refreshing Twist on Tradition

This Key Lime Pound Cake combines buttery richness with tangy brightness for a delightful dessert perfect for summer.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups White Sugar Substitute with brown sugar for richer flavor.
  • 1 cup Unsalted Butter Use room temperature for easier creaming.
  • 1/2 cup Shortening Can be replaced with more butter but may alter texture.
  • 3 cups Cake Flour All-purpose flour can work in a pinch.
  • 1 tablespoon Baking Powder Ensure it's fresh for best results.
  • 1 teaspoon Salt Enhances overall flavors.
  • 4 large Eggs Using room temperature allows for better mixing.
  • 1/2 cup Heavy Cream Whole milk can be a lighter alternative.
  • 3/4 cup Key Lime Juice Fresh juice is key for optimal taste.
  • 1 tablespoon Lime Zest Avoid the bitter white pith.
  • 1 teaspoon Vanilla Extract Opt for natural extract for best quality.
For the Glaze
  • 1 cup Powdered Sugar Sifting helps eliminate lumps.
  • 2 tablespoons Additional Key Lime Juice Offers complementary flavor.
  • 1/2 teaspoon Vanilla Extract Use natural for robust taste.

Equipment

  • Bundt pan
  • electric mixer
  • mixing bowls
  • whisk
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a bundt or loaf pan.
    Key Lime Pound Cake
  2. In a mixing bowl, combine white sugar, unsalted butter, and shortening. Beat until light and fluffy, then gradually add eggs.
    Key Lime Pound Cake
  3. Add heavy cream, Key lime juice, lime zest, and vanilla extract to the mixture and beat until smooth.
    Key Lime Pound Cake
  4. In a separate bowl, whisk together cake flour, baking powder, and salt. Slowly incorporate into wet mixture until just combined.
    Key Lime Pound Cake
  5. Pour batter into prepared pan and bake for 55-65 minutes until golden brown and a toothpick comes out clean.
    Key Lime Pound Cake
  6. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
    Key Lime Pound Cake
  7. Whisk together sifted powdered sugar, additional Key lime juice, and vanilla extract until smooth to create the glaze.
    Key Lime Pound Cake
  8. Drizzle the glaze over the cooled cake and allow it to set before slicing.
    Key Lime Pound Cake

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 70mgSodium: 180mgPotassium: 100mgSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for easier mixing. Use fresh Key lime juice for best flavor.

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