Key Lime Pound Cake

Key Lime Pound Cake has become my secret weapon for celebrations and gatherings because it never fails to win over a crowd with its tender crumb and vibrant citrus punch. The perfect blend of buttery richness and bright Key lime flavor beautifully balances sweet and tart in every bite.

I brought this cake to a summer potluck on a whim and it was the first dessert gone. Nothing brings me more joy than hearing everyone rave over the fresh lime twist.

Ingredients

• White sugar: Gives the cake signature sweetness and a delicate crumb. Choose fine granulated sugar for the smoothest texture.
• Unsalted butter: Brings rich buttery flavor and a tender cake structure. Make sure the butter is soft but not melted for the fluffiest results.
• Shortening: Helps the cake stay extra moist and light. Use a fresh high quality shortening for best performance.
• Cake flour: Key for a soft fine crumb. Sift before measuring and look for trusted brands labeled cake or pastry flour.
• Baking powder: Essential lift for the cake. Double check freshness for a tall rise.
• Salt: Sharpens the sweet and lime flavors. Use a fine sea salt for even distribution.
• Large eggs: Add moisture and richness. Use eggs at room temperature.
• Heavy cream: Makes the crumb luxurious and moist. Look for heavy cream without additives.
• Fresh Key lime juice: Delivers true citrus tang. Squeeze your own limes for the brightest flavor.
• Lime zest: Provides aromatic lime notes. Use a microplane or zester just until the green part is removed.
• Vanilla extract: Rounds out the floral notes. Use real vanilla extract for warmth and depth.
• Powdered sugar: Forms the glaze giving extra sweetness. Sift it for a smooth result.
• Key lime juice (in glaze): Intensifies the lime zing. Use fresh key limes not bottled.
• Vanilla extract (in glaze): Enhances the overall aroma.

Step-by-Step Instructions

Prepare the Pan:

Grease a bundt pan or two loaf pans thoroughly with butter ensuring every crevice is coated then dust lightly with flour tipping out the excess. A well prepared pan is crucial for perfect release and defined cake ridges.

Cream the Fats and Sugar:

In a large mixing bowl beat the white sugar with softened butter and shortening. Mix on medium speed for three to five minutes. Stop and scrape down the bowl a few times. When the mixture turns pale and fluffy this step helps dissolve the sugar and aerate the mixture for a light cake.

Incorporate the Eggs:

Add large eggs one at a time mixing well after each addition. Each egg should be fully absorbed before the next to maintain a stable emulsified batter. This prevents curdling and ensures an even bake.

Blend in the Dairy and Flavorings:

On low speed add heavy cream key lime juice lime zest and vanilla extract. Mix just until combined. The heavy cream enriches the batter while lime juice and zest bring in bright citrus flavor.

Mix the Dry Ingredients:

In a separate bowl whisk cake flour with baking powder and salt until thoroughly blended. Gradually add dry mixture to wet in three parts mixing on low speed after each addition. Only blend until just combined to prevent a tough cake.

Bake the Cake:

Pour batter evenly into the prepared pan smoothing the top with a spatula. Give the pan a gentle tap to release air bubbles. Bake on the middle rack at 350 degrees Fahrenheit for 55 to 65 minutes until a toothpick inserted comes out clean and the top is golden. Watch for overbaking to protect the cake’s moist texture.

Cool and Release:

Let the cake rest in the pan for 10 minutes to finish setting. Then carefully run a thin knife around the edges and flip onto a wire rack. Cool completely before glazing to avoid melting the icing.

Make the Glaze:

In a small bowl whisk together sifted powdered sugar with key lime juice and vanilla extract until completely smooth. Drizzle over the cooled cake so it cascades down the sides. Let the glaze set before slicing for best presentation.

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Every birthday in my family now includes this cake at the request of my niece who loves the vibrant lime glaze. I always sneak an extra spoonful of zest into the batter for a bolder flavor boost.

Storage Tips

Wrap any leftover cake tightly with plastic wrap or store in an airtight container on the counter for up to three days. For longer storage freeze individual slices wrapped in plastic and placed in a freezer bag. The cake maintains its moisture and flavor for up to two months when frozen. To serve bring slices to room temperature or warm very gently for a just baked taste.

Ingredient Substitutions

If you cannot find fresh key limes substitute with bottled key lime juice but note the flavor will not be as lively. Regular limes can replace key limes in a pinch although the cake will be less aromatic. A blend of half butter and all shortening can be used for a slightly lighter crumb. If you cannot locate cake flour sub with all purpose flour and replace three tablespoons with cornstarch for every cup sift well.

Serving Suggestions

Serve thick slices with a dollop of freshly whipped cream and extra lime zest. Scatter a few edible flower petals over the glaze for a festive presentation. For a dinner party cut the cake into cubes and layer with berries in parfait glasses. The cake is wonderful with afternoon tea or light roasted coffee.

Cultural and Historical Context

Pound cake originated in Europe centuries ago and was named for its ratio of a pound each of butter sugar eggs and flour. The southern United States embraced pound cake adapting it with local ingredients like citrus and dairy. Key lime is famously grown in Florida giving this cake a bit of tropical flair. Floridians have long used the tart aromatic juice in desserts transforming classic treats with local character.

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One of my favorite discoveries was realizing how much more vivid the cake tastes with an extra spoonful of lime zest. Even my picky eaters could not get enough of that sunny citrus pop.

Frequently Asked Questions

→ Can I use regular limes instead of Key limes?

Yes, regular limes can be substituted. Key limes are more aromatic and slightly tangier, but standard limes work well and offer a similar bright flavor.

→ How do I ensure the cake stays moist?

Don't overmix the batter and remove the cake from the oven once a toothpick comes out clean. Allow it to cool in the pan before transferring to a rack for best texture.

→ What is the purpose of adding both zest and juice?

The zest provides intense citrus aroma and oils, while the juice gives tang and moisture, making the overall flavor more vibrant and pronounced.

→ Can this be made in loaf pans instead of a bundt pan?

Absolutely! Divide the batter evenly between two standard loaf pans. Baking times may need slight adjustment, so test with a toothpick for doneness.

→ What type of glaze works best?

A simple glaze with powdered sugar and Key lime juice pairs beautifully, adding both sweetness and a burst of citrus to complement the cake.