Key Lime Pound Cake (Print Version)
# Ingredients:
→ Cake Batter
01 -
600 g white sugar
02 -
227 g unsalted butter, softened
03 -
115 g vegetable shortening
04 -
360 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 -
1 teaspoon finely grated lime zest
11 -
1 teaspoon vanilla extract
→ Glaze
12 -
120 g powdered sugar
13 -
30 ml Key lime juice
14 -
0.5 teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 175°C. Thoroughly grease and flour a bundt pan or two loaf pans to ensure easy release.
02 -
In a large bowl, beat together sugar, softened butter, and shortening until light and fluffy with a hand mixer or stand mixer.
03 -
Add eggs one at a time, blending well after each addition for a smooth, cohesive mixture.
04 -
Mix in heavy cream, Key lime juice, lime zest, and vanilla extract. Stir gently until combined.
05 -
In a separate bowl, whisk together cake flour, baking powder, and salt until evenly distributed.
06 -
Gradually add the dry mixture to the wet ingredients, mixing only until a uniform batter forms. Do not overmix to ensure a tender crumb.
07 -
Spread the batter into the prepared pan(s), smoothing the top. Bake on the centre rack for 55 to 65 minutes, or until a skewer inserted in the centre comes out clean.
08 -
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
09 -
In a small bowl, whisk together powdered sugar, Key lime juice, and vanilla extract until a smooth, pourable glaze forms.
10 -
Drizzle the glaze evenly over the cooled cake, allowing it to set for at least 10 minutes before slicing.
# Notes:
01 -
For optimal citrus flavor, use freshly squeezed Key lime juice and finely grated zest.
02 -
If Key limes are unavailable, standard limes may be substituted with a slight reduction in tartness.