Looking for a delightful, tender, and moist pound cake recipe that will transport you to the sunny shores of The Keys? Look no further than this Key Lime Pound Cake. A staple in my family every Easter and throughout the summer, this cake is moist, dense, and bursting with delicious key lime flavor. I hope you enjoy it as much as we do!
Why You’ll Love This Key Lime Pound Cake
- Tender and Moist: This pound cake is incredibly tender and moist, making it a delightful treat for any occasion.
- Refreshing Citrus Flavor: The key lime flavor is just right, not overpowering, and brings a refreshing twist to traditional pound cakes.
- Simple Ingredients: Made with common pantry staples, this recipe is easy to prepare and requires no special ingredients.
- Versatile Dessert: Whether enjoyed as a snack, dessert, or part of a festive spread, this key lime pound cake is sure to impress.
Ingredient Notes
- Butter: 1 cup
- Shortening: 1/2 cup
- Sugar: 3 cups
- Eggs: 6 large
- All-Purpose Flour: 3 cups
- Baking Powder: 1/2 teaspoon
- Milk: 1 cup
- Salt: 1/8 teaspoon
- Vanilla: 1 teaspoon
- Lime Zest: 1 teaspoon
- Key Lime Juice: 1/4 cup
How to Make Key Lime Pound Cake
Step 1: Preheat Oven and Prepare Batter
- Preheat the oven to 325°F.
- In a mixing bowl, beat butter and shortening until creamy.
- Gradually add sugar and beat until light and fluffy.
Step 2: Incorporate Ingredients
- Add eggs one at a time, beating after each addition.
- In a separate bowl, combine flour, baking powder, and salt.
- Alternate adding the flour mixture and milk to the butter mixture, starting and ending with flour.
Step 3: Add Flavorings
- Stir in vanilla, lime zest, and key lime juice.
Step 4: Bake and Glaze
- Pour the batter into a greased and floured tube or Bundt pan.
- Bake for 1 hour and 15 minutes to 1 hour and 20 minutes, or until a toothpick comes out clean.
- Prepare the key lime glaze with powdered sugar, key lime juice, and vanilla.
- Brush the warm cake with the glaze and let it cool completely.
Storage Options
To store the Key Lime Pound Cake, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week or freeze slices for up to 3 months. When ready to enjoy, thaw the frozen slices in the refrigerator and bring them to room temperature.
Variations and Substitutions
- Lemon Twist: Substitute lemon juice and zest for the key lime for a different citrus flavor.
- Nutty Addition: Add chopped nuts like pecans or almonds for a crunchy texture.
- Gluten-Free Option: Use a gluten-free flour blend instead of all-purpose flour.
- Cream Cheese Frosting: Top the pound cake with a tangy cream cheese frosting for added richness.
What to Serve With Key Lime Pound Cake
- Whipped Cream: Serve slices with a dollop of freshly whipped cream.
- Fresh Berries: Enjoy the cake with a side of fresh berries like strawberries, blueberries, or raspberries.
- Iced Tea: Pair this refreshing dessert with a tall glass of iced tea or a citrus-infused beverage.
- Vanilla Ice Cream: Elevate the dessert experience by serving the cake with a scoop of creamy vanilla ice cream.
Frequently Asked Questions
Can I use bottled lime juice instead of fresh key lime juice?
Yes, bottled lime juice can be used as a substitute for fresh key lime juice, but adjust the quantity based on taste.
Can I freeze the Key Lime Pound Cake?
Yes, you can freeze the cake for future enjoyment. Wrap slices tightly in plastic wrap and store in a freezer-safe container.
After baking this Key Lime Pound Cake, you can expect a moist and flavorful dessert with a tender crumb that melts in your mouth. The zesty key lime glaze adds a tangy finish, making every bite a burst of citrusy delight. Serve this cake at your next gathering, and watch it disappear in no time!
Key Lime Pound Cake
Equipment
- Mixing Bowl
- Tube or Bundt Pan
Ingredients
- 1 cup Butter
- 1/2 cup Shortening
- 3 cups Sugar
- 6 Eggs large
- 3 cups All-Purpose Flour
- 1/2 tsp Baking Powder
- 1 cup Milk
- 1/8 tsp Salt
- 1 tsp Vanilla Extract
- 1 tsp Lime Zest
- 1/4 cup Key Lime Juice
Instructions
- Preheat the oven to 325°F.
- Beat butter and shortening until creamy.
- Gradually add sugar and beat until light and fluffy.
- Add eggs one at a time, beating after each addition.
- Alternate adding flour and milk to the butter mixture, starting and ending with flour.
- Stir in vanilla, lime zest, and key lime juice.
- Pour batter into a greased and floured tube or Bundt pan.
- Bake for 1 hour and 15 minutes to 1 hour and 20 minutes, until a toothpick comes out clean.
- Prepare a key lime glaze with powdered sugar, key lime juice, and vanilla.
- Brush warm cake with glaze and let cool completely.