Craving a moist and tender pound cake infused with the zesty tang of key lime? Look no further because this is the recipe for you. The strong citrus flavor elevates the spongy pound cake, making it the perfect dessert to enjoy with a cup of freshly brewed tea. And did we mention the zesty icing with a burst of citrusy goodness?
The recipe strikes the perfect balance between creamy, spongy, and tangy, being the perfect recipe for your next potluck. Whether you want to impress your family and friends at the next gathering or just enjoy the simple pleasures of everyday life, the key lime pound cake will be a huge hit.
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So, let’s reveal the secrets of preparing this sweet and tangy dessert in your kitchen!
Ingredients:
- Butter
- Sugar
- Eggs
- All-purpose flour
- Key lime juice
- Key lime zest
- Vanilla
Icing:
- Cream cheese
- Butter
- Confectioner’s sugar
- Key lime juice
- Grated key lime zest
- Vanilla extract
Can I use regular limes instead of key limes?
Key limes have their signature bitter and tart notes, which balances the sweetness. If you can’t find them, go with regular limes. Even though they have a slightly different flavor profile, they will still enrich the recipe with the citrusy note.
Can I make it ahead of time?
If you want to save some precious time, feel free to prepare the pound cake beforehand. It tastes better the next day, as the flavors will meld together, and the spongy cake will get slightly misty from the cream cheese icing. The pound cake is also freezer-friendly, so you always have a tasty dessert waiting to be thawed. Pack them in zip-lock bags and store them in the freezer for up to 3 months.
How to make Key Lime Pound Cake:
Step 1. Preheat the oven to 325 degrees F. Grease a 10-inch tube pan with cooking spray and set aside.
Step 2. Beat 4 sticks of softened butter with a stand-up mixer.
Step 3. Add the 3 cups sugar and beat until it is well incorporated; 5 to 10 minutes would be fine.
Step 4. Add the eggs gradually while beating between each addition.
Step 5. Add key lime zest and mix.
Step 6. Add the fresh key lime juice and vanilla. Mix to combine.
Step 7. Pour the pound cake batter into the greased pan and spread it evenly.
Step 8. Bake for 1 hour and 30 minutes or until a toothpick inserted comes out clean.
Step 9. Let it cool down before you add the icing.
Step 10. To prepare the icing, beat the cream cheese and butter.
Step 11. Add the confectioner’s sugar and beat until incorporated.
Step 12. Add the vanilla extract, key lime zest, and fresh key lime juice, and beat again.
Step 13. Top the key lime pound cake with the icing, and enjoy.
Key Lime Pound Cake
Craving a moist and tender pound cake infused with the zesty tang of key lime? Look no further because this is the recipe for you. The strong citrus flavor elevates the spongy pound cake, making it the perfect dessert to enjoy with a cup of freshly brewed tea.
Ingredients
- 4 sticks of butter that’s 1 lb, room temperature
- 3 c sugar
- 6 large eggs plus 2 yolks at room temperature
- 3 1/2 c all-purpose flour
- 1/3 c plus 2 tablespoons fresh key lime juice
- 1/4 c grated Key lime zest
- 1 tsp vanilla
Icing:
- 8 oz cream cheese at room temperature
- 3–4 tbsp butter at room temperature
- 4 c confectioner’s sugar
- 2 tbsp freshly squeezed Key lime juice
- 2–3 tsp grated key lime zest
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 325 degrees F. Grease a 10-inch tube pan with cooking spray and set aside.
- Beat 4 sticks of softened butter with a stand-up mixer.
- Add the 3 cups sugar and beat until it is well incorporated; 5 to 10 minutes would be fine.
- Add the eggs gradually while beating between each addition.
- Add key lime zest and mix.
- Add the fresh key lime juice and vanilla. Mix to combine.
- Pour the pound cake batter into the greased pan and spread it evenly.
- Bake for 1 hour and 30 minutes or until a toothpick inserted comes out clean.
- Let it cool down before you add the icing.
- To prepare the icing, beat the cream cheese and butter.
- Add the confectioner’s sugar and beat until incorporated.
- Add h vanilla extract, key lime zest, and fresh key lime juice, and beat again.
- Top the key lime pound cake with the icing, and enjoy.
- Category: Dessert
- Method: Oven-Baked
- Cuisine: American
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.
