Key Lime Pound Cake is a zesty and rich dessert that combines the smooth, buttery texture of a classic pound cake with the tangy, refreshing flavor of key lime. Infused with lime juice and zest, the cake is perfectly moist, with a subtle citrusy bite that makes it wonderfully refreshing. Topped with a light glaze (or whipped cream if you prefer), this cake is a delightful balance of sweet and tart. It’s an ideal dessert for warm weather gatherings or any occasion that calls for a bright, flavorful treat.
Key Lime Pound Cake
Ingredients
- 1 cup butter, softened
- 1/2 cup shortening
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp kosher salt
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 tsp lime zest
- 1/4 cup fresh key lime juice
GLAZE
- 1 cup powdered sugar
- 2 tbsp fresh key lime juice
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 325°F. Grease and flour a 10-inch (12-cup) tube pan.
- Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy.
- Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice.
- Pour batter into the greased and floured 10-inch (12-cup) tube pan.
- Bake at 325°F for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
- Whisk together powdered sugar, fresh Key lime juice, and vanilla until smooth. Use immediately.
- Brush Key Lime Glaze over top and sides of cake immediately after preparing. Cool completely (about 1 hour).
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