Yum — Key Lime Pound Cake is a moist, buttery cake with a bright citrus twist — tart, sweet, and perfect with tea or as a summer dessert! 🍈🍰
Here’s a classic recipe that gives you a dense, tender crumb and that unmistakable key lime flavor.
🍈 Key Lime Pound Cake
Ingredients
For the cake:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup vegetable shortening (or use all butter if preferred)
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup whole milk (or buttermilk for tang)
- ¼ cup fresh key lime juice (about 4–5 key limes)
- 1 tbsp key lime zest
- 1 tsp vanilla extract
For the glaze:
- 1½ cups powdered sugar
- 2–3 tbsp key lime juice (adjust for consistency)
- 1 tsp key lime zest (optional, for extra flavor)
Instructions
1. Preheat oven
- Preheat to 325°F (160°C).
- Grease and flour a 10-inch Bundt pan (or a large loaf pan).
2. Cream butter and sugar
- In a large bowl (or mixer), beat butter and shortening together until creamy (about 2–3 minutes).
- Gradually add sugar and beat until light and fluffy (another 3–4 minutes).
3. Add eggs
- Add eggs one at a time, mixing well after each addition.
4. Combine dry and wet ingredients
- In a separate bowl, whisk flour, baking powder, and salt.
- In another bowl, mix milk, key lime juice, zest, and vanilla.
- Alternate adding dry ingredients and wet ingredients to the butter mixture, beginning and ending with the flour.
(So: flour → milk mixture → flour → milk → flour.) - Mix just until smooth — don’t overbeat.
5. Bake
- Pour batter into the prepared pan and smooth the top.
- Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan 15 minutes, then remove to a wire rack to cool completely.
6. Make the glaze
- Whisk powdered sugar with key lime juice and zest until smooth.
- Drizzle over the cooled cake, letting it drip down the sides.
Tips
- For extra lime punch, brush the warm cake with a bit of key lime syrup (equal parts lime juice and sugar boiled together).
- Substitute regular limes if key limes aren’t available — the flavor will still be great, just a bit less floral.
- Keeps beautifully for 3–4 days at room temp (covered) or can be frozen up to 2 months.
Would you like me to give you a mini loaf or cupcake version of this recipe (perfect for gifting or parties)?
