Key Lime Pound Cake

Transport yourself to the sunny shores of The Keys with this delightful, tender, and moist Key Lime Pound Cake. Bursting with delicious key lime flavor, this cake is a family favorite during Easter and summer. Enjoy the refreshing citrus twist in every bite!

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Course: Dessert

Cuisine: American

Keyword: Key Lime Pound Cake, Pound Cake Recipe, Key Lime Recipe, Citrus Cake, Family-Favorite Recipe

Prep Time: 15

Cook Time: 1 15

Total Time: 1 30

Servings: slices

Calories: 385kcal

Author: Sarah

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.

Notes

To store Key Lime Pound Cake, wrap tightly in plastic wrap or store 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. Thaw frozen slices in the refrigerator before serving.

Nutrition

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