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Key Lime Pound Cake

Key Lime Pound Cake: Zesty, Moist Bliss for Your Table

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Delight in this Key Lime Pound Cake, a zesty and moist dessert perfect for any gathering or casual afternoon treat.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups White Sugar Provides sweetness and contributes to the cake's texture
  • 1 cup Unsalted Butter Adds richness and moisture
  • 1/2 cup Shortening Helps create a tender crumb
  • 3 cups Cake Flour Contributes to soft texture
  • 1 tablespoon Baking Powder Acts as a leavening agent
  • 1/2 teaspoon Salt Enhances flavor balance
  • 4 large Eggs Provide structure and moisture
  • 1 cup Heavy Cream Adds richness and moistness
  • 1/2 cup Key Lime Juice Delivers signature tangy flavor
  • 1 tablespoon Lime Zest Intensifies Key lime flavor
  • 1 teaspoon Vanilla Extract Adds warmth and depth
For the Glaze
  • 2 cups Powdered Sugar Creates a sweet glaze
  • 1/4 cup Key Lime Juice Enhances glaze’s tanginess
  • 1 teaspoon Vanilla Extract Adds a hint of sweetness

Equipment

  • 10-inch bundt pan
  • Mixer
  • measuring cups
  • Mixing bowls
  • Wire Rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan or two 9-inch loaf pans with butter or baking spray and dust with flour.
  2. In a large mixing bowl, combine the white sugar, unsalted butter, and shortening. Beat on medium speed until light and fluffy, about 3-5 minutes.
  3. Add the large eggs one at a time, mixing well after each addition.
  4. Mix in the heavy cream, Key lime juice, lime zest, and vanilla extract until well combined.
  5. In a separate bowl, whisk together the cake flour, baking powder, and salt. Gradually add to the wet ingredients, mixing on low speed until just combined.
  6. Pour the batter into the prepared pans and bake for 55–65 minutes, checking for doneness with a toothpick.
  7. Let the cake cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
  8. While cooling, whisk together the powdered sugar, Key lime juice, and vanilla extract for the glaze.
  9. Once cooled, drizzle the glaze over the cake and allow it to set before slicing.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 50gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 60mgSodium: 180mgPotassium: 100mgSugar: 35gVitamin A: 400IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Use fresh ingredients for the best flavor and texture. Store leftovers covered at room temperature for up to 3 days, or refrigerate for up to a week.

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