Key Lime Pound Cake (Print-Friendly Format)

Moist pound cake with tangy Key lime glaze—perfect for gatherings or afternoon treats.

# Required Ingredients:

→ Cake

01 - 600 g white sugar
02 - 225 g unsalted butter, softened
03 - 115 g vegetable shortening
04 - 375 g cake flour, sifted
05 - 2.5 g baking powder
06 - 0.5 g salt
07 - 6 large eggs
08 - 240 ml heavy cream
09 - 60 ml fresh Key lime juice
10 - 5 g freshly grated lime zest
11 - 5 ml vanilla extract

→ Glaze

12 - 120 g powdered sugar
13 - 30 ml Key lime juice
14 - 2.5 ml vanilla extract

# How to Make It:

01 - Preheat oven to 175°C. Grease and flour a bundt pan or two loaf pans thoroughly.
02 - In a large mixing bowl, beat together white sugar, unsalted butter, and shortening until the mixture is light and fluffy.
03 - Add eggs one at a time, beating well after each addition to fully emulsify.
04 - Stir in the heavy cream, fresh Key lime juice, lime zest, and vanilla extract, mixing just until combined.
05 - In a separate bowl, whisk together the cake flour, baking powder, and salt.
06 - Gradually add the dry ingredients to the wet mixture, mixing until just combined without overworking the batter.
07 - Pour batter into prepared pan(s) and bake for 55–65 minutes or until a skewer inserted into the center comes out clean.
08 - Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
09 - Whisk together powdered sugar, Key lime juice, and vanilla extract until smooth. Drizzle evenly over the cooled cake.

# Additional Information:

01 - Ensure all ingredients are at room temperature for optimal batter texture.
02 - Allow the cake to cool entirely before glazing to prevent melting.

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