Key Lime Pound Cake

Key Lime Pound Cake brings a bright citrus twist to the classic southern pound cake. The blend of creamy butter and tangy Key lime makes each bite rich yet refreshing. Drizzled with a silky lime glaze, this cake is my secret weapon for both summer backyard dinners and cloudy afternoons when only something special will do.

I first baked this for a neighbor’s birthday—now it is requested at every family barbecue and holiday brunch. It never lasts long in my house

Ingredients

• White sugar: for sweetness and a tender crumb use fine-grain sugar if possible
• Unsalted butter: softened for richness and moisture always choose fresh unsalted for best flavor
• Shortening: gives a soft texture and helps the cake stay moist through storage
• Cake flour: sifted which creates a tight yet soft crumb use a high-quality cake flour for best results
• Baking powder: ensures the cake rises properly check freshness to guarantee the perfect lift
• Salt: just a touch balances all the flavors select a fine sea salt for even distribution
• Large eggs: for structure and a rich mouthfeel use room temperature eggs to mix evenly
• Heavy cream: this keeps the cake extra tender and velvety full-fat cream is best
• Fresh Key lime juice: the star ingredient provides brightness always choose real Key limes and squeeze just before using
• Lime zest: amps up the citrus aroma use a microplane for fine zest and avoid the bitter white pith
• Vanilla extract: rounds out the tangy flavor pure vanilla offers the best richness
• Powdered sugar: for the glaze creates a smooth finish be sure to sift to avoid lumps
• Extra Key lime juice: in the glaze delivers a tart punch freshly squeezed is key

Step-by-Step Instructions

Prepare the Pan:

Grease and flour a bundt pan or two loaf pans making sure every nook is coated. This prevents the cake from sticking and helps preserve the beautiful crust when you turn it out.

Cream the Fats and Sugar:

In a large bowl use a hand or stand mixer to cream together the white sugar butter and shortening. Beat on medium speed for about five minutes until the mixture looks pale and very fluffy. This step is crucial for a light texture so do not rush it.

Incorporate the Eggs:

Add large eggs one at a time mixing thoroughly after each inclusion. Each egg should be fully blended in before adding the next which helps build a sturdy and even crumb.

Mix in the Dairy and Citrus:

Pour in the heavy cream Key lime juice fresh lime zest and vanilla extract. Stir gently until everything is evenly combined. The batter will look glossy and thick filling the kitchen with a burst of citrus aroma.

Combine Dry Ingredients:

In a separate bowl whisk together the cake flour baking powder and salt until very uniform in color and texture. This step ensures even distribution so the cake rises properly and has no salty pockets.

Add Dry to Wet:

Gradually fold the dry mixture into the wet batter working in thirds. Be patient and mix until just combined to avoid overworking the flour which can make the cake tough.

Pour and Bake:

Spoon the batter into your prepared pans smoothing the tops. Place in a preheated 350 degree oven and bake for about 55 to 65 minutes. Start checking at 50 minutes and use a toothpick inserted in the deepest part to test for doneness. It should come out clean with maybe a few moist crumbs.

Cool and Release:

Let the finished cake rest in the pan for ten minutes so it settles then gently turn it onto a wire rack. Allow to cool completely. This cooling time keeps the structure firm and prevents sticking.

Glaze the Cake:

In a small bowl whisk together powdered sugar Key lime juice and vanilla extract. When lump free drizzle over the cooled cake letting it drip down the sides for a pretty finish. Let the glaze set for about fifteen minutes before slicing.

Save

Whenever I zest fresh Key limes for this recipe the aroma fills my kitchen with memories of family vacations to the Florida Keys. My youngest always asks to help with the glaze so now it is our baking tradition

Storage Tips

Once completely cooled wrap the cake tightly in plastic wrap or foil. Store at room temperature for up to three days or in the refrigerator for up to a week. To maintain the fresh citrus flavor cover the cut ends with a bit of extra glaze before storing. Individual slices can be frozen for quick snack attacks just wrap each piece before freezing and thaw at room temperature when needed.

Ingredient Substitutions

If you cannot find real Key limes use regular Persian limes which are slightly more tart but still delicious. Sour cream or full-fat yogurt can replace the heavy cream if that is what you have on hand. For a dairy-free option try a high-quality vegan butter and thick coconut cream though the flavor will be slightly different.

Serving Suggestions

This cake stands out on its own but you can dress it up with a dollop of whipped cream and scattered fresh berries for a fancier look. Slices are lovely with afternoon tea or as a sweet breakfast paired with fresh fruit. For parties serve on a platter with edible flowers or candied lime zest for a show-stopping dessert.

Cultural and Historical Context

Pound cakes have long been a staple of southern baking with roots tracing back centuries to Europe. The addition of Key lime is a nod to the sunny citrus groves of Florida where the tiny flavorful limes are a regional treasure. This cake brings together old-fashioned comfort and a touch of tropical brightness embodying the best of tradition and innovation in baking.

Frequently Asked Questions About Recipes

→ What makes this cake moist and tender?

The combination of butter, shortening, and heavy cream ensures a rich, tender crumb, while eggs provide structure and moisture.

→ Can I use regular limes instead of Key limes?

Regular limes can be substituted if Key limes are unavailable, though the flavor will be slightly less distinctive.

→ How do I know when the cake is done?

Insert a toothpick into the center; if it comes out clean, the cake is ready to come out of the oven.

→ What is the best way to apply the glaze?

Let the cake cool completely before drizzling the glaze to ensure it sets beautifully atop the cake.

→ How should I store leftovers?

Keep the cake covered at room temperature for up to three days, or refrigerate for longer freshness.

→ Can this be made ahead for events?

Yes, this cake holds up well when baked a day in advance, allowing the citrus flavors to develop further.