Key Lime Pound Cake

With its creamy crumb and vibrant citrus burst, this Key Lime Pound Cake brings something special to your dessert table any time of year. Each forkful is a blend of sweet, tangy, and soft textures that feels luscious but not heavy. The sunny glaze on top locks in moisture and fragrance, making this cake both dazzling and comforting. It is the kind of treat that amps up ordinary days and brightens celebrations.

I first whipped this up for a backyard cookout and it quickly became my go-to potluck dessert. People love that it is both familiar and a little out of the ordinary.

Ingredients

• White sugar: Essential for sweetness and helping create a soft crumb. Use regular granulated sugar for even results
• Unsalted butter: Brings richness. Look for butter that smells fresh and is pale
• Shortening: Adds tenderness to the cake. Choose a neutral-flavored shortening for best texture
• Cake flour: Sifted for a light crumb. Opt for finely milled brands for better rise
• Baking powder: Lifts the cake and gives structure. Check that it is fresh for maximum effect
• Salt: Enhances flavor. Use fine sea salt for even distribution
• Large eggs: Bind ingredients and provide richness. Select eggs with intact shells and bright yolks
• Heavy cream: Delivers rich moisture and a softer bite. Choose full-fat for best results
• Fresh Key lime juice: Provides signature tartness. Use freshly squeezed for most intense flavor
• Lime zest: Packs extra citrus oil and zip. Choose small, fragrant limes
• Vanilla extract: Balances bright lime notes. Go for pure vanilla over imitation for warmth
• Powdered sugar: Forms the glaze and adds sweetness. Sift to avoid lumps
• Key lime juice in glaze: Brings that double hit of lime flavor
• Vanilla extract in glaze: Rounds out the citrus for a smooth finish

Step-by-Step Instructions

Prepare the Pan:

Make sure your bundt or loaf pans are well greased and floured so the cake unmolds cleanly after baking. Do not skimp or your cake could stick.

Cream the Fat and Sugar:

In a large bowl, beat together the butter, shortening, and white sugar on medium speed until pale and fluffy. This traps air to help build the cake’s lofty structure and silky crumb. Scrape the bowl often to blend evenly.

Add the Eggs:

Mix in eggs one at a time, beating well after each addition. This helps keep the batter emulsified and prevents curdling for a more uniform rise later on.

Incorporate Cream and Flavors:

Stir in the heavy cream, Key lime juice, lime zest, and vanilla extract. Blend slowly to avoid splashing while ensuring the citrus is dispersed evenly for tangy flavor in every bite.

Combine Dry Ingredients:

In a separate bowl, whisk together cake flour, baking powder, and salt. This helps prevent uneven pockets of leavening or salt in your batter.

Mix Wet and Dry:

Gradually add the dry ingredients to the wet, folding just until combined. Over-mixing will toughen the crumb. Batter should be smooth and just streak-free.

Bake the Cake:

Pour batter into your prepared pan and gently level. Bake at 350 F for about 55 to 65 minutes. The top should be deeply golden and a toothpick inserted into the center must come out clean. Every oven is a little different, so keep an eye on it from the 50 minute mark.

Cool and Unmold:

Let the cake cool in the pan for 10 minutes. This lets it finish setting so it won’t break when you remove it. Then gently loosen edges with a knife and turn onto a wire rack to finish cooling.

Make and Apply the Glaze:

Whisk powdered sugar, Key lime juice, and a drizzle of vanilla until totally smooth. Drizzle the glaze all over the cooled cake. The glaze should cascade down the sides and set to a glossy finish.

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You Must Know

I love the hit of fresh zest in this recipe—it brings so much aroma and complexity. My nephew always helps me zest the limes and sneaks a pinch for himself every time we bake this together.

Storage Tips

Wrap the cooled cake in waxed paper, then store in an airtight container at room temperature for up to three days. For longer storage, slice and freeze well-wrapped pieces so you can enjoy citrusy dessert at a moment’s notice. If glazed, let the glaze set before wrapping.

Ingredient Substitutions

No Key limes on hand Regular Persian limes will work, but choose the smallest and most fragrant ones for the closest flavor. If you are out of heavy cream, whole milk with a spoonful of melted butter makes an acceptable substitute—though the cake will be slightly lighter in texture.

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Serving Suggestions

Enjoy this pound cake plain with tea, or plate slices with sliced strawberries and a big swirl of whipped cream. For a dinner party twist, add toasted coconut and a garnish of lime wheels. The brightness pairs nicely with fruit salads and light sparkling wines.

Cultural Context

Key lime desserts have roots in southern coastal cooking, thanks to Florida’s famous native fruit. This recipe echoes the old-fashioned pound cakes of the South, where everyone chases just the right moist crumb and sunny flavor. Bringing a Southern dessert like this to modern gatherings always starts conversations.

Frequently Asked Questions

→ How do I achieve a moist texture?

Creaming butter, sugar, and shortening thoroughly, along with using cake flour and heavy cream, keeps the crumb tender and moist.

→ Can I use regular limes instead of Key limes?

Regular limes can be substituted for Key limes, though the flavor will be less distinctive. Key limes are sharper and more aromatic.

→ What is the purpose of the glaze?

The glaze adds a tangy, sweet finish that enhances the cake’s citrus notes and gives a beautiful, glossy appearance.

→ How should I store the cake?

Store at room temperature in an airtight container for up to three days, or refrigerate for up to a week.

→ Can the cake be frozen?

Yes, wrap slices tightly and freeze for up to two months. Thaw at room temperature before serving.

→ What is the best way to serve this cake?

Enjoy plain, or pair with fresh berries and a dollop of whipped cream for extra flavor and elegance.