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Key Lime Pound Cake

Moist Key Lime Pound Cake with Zesty Citrus Delight

This Key Lime Pound Cake combines rich buttery texture with zesty citrus for a delightful dessert that’s perfect for gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups white sugar can substitute with coconut sugar for caramel flavor
  • 1 cup unsalted butter use margarine for dairy-free option
  • 1/2 cup shortening can replace with more butter or oil
  • 3 cups cake flour all-purpose flour can be used but may yield denser cake
  • 1 tablespoon baking powder ensure it's fresh for optimal rise
  • 1/2 teaspoon salt use kosher salt for coarser texture
  • 4 large eggs can use flax eggs as vegan substitute
  • 1/2 cup heavy cream can use half-and-half or whole milk instead
  • 1/2 cup Key lime juice fresh is best, bottled juice is okay in a pinch
  • 1 tablespoon lime zest lemon zest could be an alternative
  • 1 teaspoon vanilla extract substitute with almond extract for variation
For the Glaze
  • 1 cup powdered sugar can use sugar-free powdered sugar as alternative
  • 2 tablespoons lime juice freshly squeezed is ideal
  • 1 teaspoon vanilla extract

Equipment

  • Bundt pan
  • mixing bowls
  • Electric mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour a bundt pan or two loaf pans.
  2. Cream together the white sugar, unsalted butter, and shortening until light and fluffy, then add the large eggs one at a time, followed by the heavy cream, Key lime juice, lime zest, and vanilla extract.
  3. In a separate bowl, whisk together the cake flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
  5. Pour the batter into the prepared pans and bake for 55 to 65 minutes, checking for doneness with a toothpick.
  6. Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
  7. For the glaze, whisk together the powdered sugar, lime juice, and vanilla extract until smooth.
  8. Drizzle the glaze over the cooled cake and serve fresh, optionally pairing with whipped cream or fresh fruit.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 15mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better emulsification. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

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