Description
This Key Lime Pound Cake is a moist, tangy dessert perfect for lime lovers. With a tender crumb infused with fresh key lime juice and zest, this cake is topped with a sweet and tangy key lime glaze that adds a refreshing brightness to each bite. It’s a classic pound cake recipe elevated with citrusy flavors, ideal for gatherings, celebrations, or whenever you crave a deliciously zesty treat.
Ingredients
Scale
Cake
- 1 cup butter, softened
- ½ cup Crisco shortening
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- ½ tsp baking powder
- â…› tsp salt
- 1 cup milk
- 1 tsp vanilla extract
- ¼ cup key lime juice
- 1 tsp key lime zest
Glaze
- 1 cup powdered sugar
- 2 Tbsp key lime juice
- ½ tsp vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 325ºF (163ºC). Grease and flour a 10-inch tube pan thoroughly to ensure the cake doesn’t stick, then set it aside.
- Cream fats: In the bowl of an electric mixer, beat together the softened butter and Crisco shortening on medium speed until the mixture is light and creamy, creating a smooth base for the batter.
- Add sugar: Gradually add the sugar to the creamed butter and shortening mixture. Continue beating until the mixture becomes light and fluffy, which incorporates air for a tender cake texture.
- Incorporate eggs: Add the eggs one at a time to the batter, mixing well after each addition to ensure proper emulsification and smoothness.
- Combine dry ingredients and milk: In a separate bowl, stir together the all-purpose flour, baking powder, and salt. Add this dry mixture to the butter mixture alternately with milk, beginning and ending with the flour mixture to keep the batter smooth and well combined.
- Add flavorings: Stir in the vanilla extract, key lime juice, and key lime zest into the batter, distributing the citrus flavors evenly throughout.
- Pour and bake: Pour the batter into the prepared tube pan. Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 20 minutes, or until a long wooden pick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, take it out of the pan and transfer it to a wire rack to cool completely, preventing sogginess.
- Prepare the glaze: While the cake cools, whisk together powdered sugar, key lime juice, and vanilla extract until smooth to create a silky glaze.
- Glaze the cake: Once the cake is completely cooled, pour the glaze evenly over the top, allowing it to drip slightly down the sides for a glossy, tangy finish.
Notes
- Ensure all ingredients are at room temperature for best mixing results.
- Use fresh key limes or high-quality bottled key lime juice to maximize flavor.
- Allow the cake to cool completely before glazing to prevent the glaze from melting off.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- This cake pairs wonderfully with whipped cream or fresh berries for added texture and flavor.
