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Key Lime Pound Cake

Key Lime Pound Cake

Key Lime Pound Cake is a buttery, tangy dessert that combines the richness of traditional pound cake with the tropical brightness of key limes for a moist, irresistible treat. It’s perfect for citrus lovers and an elegant yet easy dessert option you’ll want to bake again and again.
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Total Time 2 hours 35 minutes
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 3 cups granulated white sugar
  • 1 cup unsalted butter softened to room temperature
  • ½ cup vegetable shortening
  • 3 cups cake flour sifted for a lighter texture
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • 6 large eggs
  • 1 cup heavy cream
  • ¼ cup freshly squeezed Key lime juice
  • 1 teaspoon finely grated lime zest
  • 1 teaspoon vanilla extract
For the Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons fresh Key lime juice
  • ½ teaspoon vanilla extract

Method
 

Cake Preparation:
  1. Preheat your oven to 300°F (150°C). Grease and flour a 10-inch tube pan, then line the bottom with parchment paper to ensure easy release. In a large mixing bowl, use an electric mixer to cream together the sugar, softened butter, and shortening until the mixture is light and fluffy. In a separate bowl, sift together the cake flour, baking powder, and salt. Begin adding the flour mixture, eggs, and heavy cream to the creamed butter mixture in alternating portions, starting and ending with the flour mixture. Mix everything on low speed until just combined, being careful not to overmix. Gently stir in the Key lime juice, lime zest, and vanilla extract until evenly distributed. Pour the batter into your prepared pan, smoothing the top evenly. Bake for approximately 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before carefully transferring it to a wire rack to cool completely.
Glaze Preparation:
  1. In a small bowl, whisk together the powdered sugar, fresh Key lime juice, and vanilla extract until smooth and lump-free. Once the cake is fully cooled, drizzle or brush the glaze generously over the top and allow it to set before slicing and serving.

Notes

For optimal flavor, opt for freshly squeezed Key limes rather than bottled juice.
Cake flour helps achieve a lighter, more delicate crumb, though all-purpose flour can be used as a substitute if needed.
Keep the cake stored at room temperature in an airtight container for up to 5 days, or refrigerate it to extend freshness for up to one week.
To store it even longer, freeze individual slices in a sealed, airtight bag for up to 3 months.