Key Lime Pound Cake (Print Version)
# Ingredients:
→ Cake Batter
01 -
600 g white sugar
02 -
225 g unsalted butter, softened
03 -
115 g shortening
04 -
375 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 -
5 g lime zest
11 -
5 ml vanilla extract
→ Glaze
12 -
120 g powdered sugar
13 -
30 ml Key lime juice
14 -
2.5 ml vanilla extract
# Instructions:
01 -
Preheat the oven to 175°C. Grease and flour a bundt pan or two loaf pans thoroughly.
02 -
Combine white sugar, unsalted butter, and shortening in a large mixing bowl. Beat with an electric mixer on medium speed until the mixture is light and fluffy.
03 -
Add the eggs individually, mixing well after each addition to ensure an even texture.
04 -
Mix in heavy cream, Key lime juice, lime zest, and vanilla extract. Stir until the batter is well combined.
05 -
In a separate bowl, whisk together cake flour, baking powder, and salt. Gradually fold the dry mixture into the wet ingredients until just combined. Avoid overmixing.
06 -
Pour the batter evenly into the prepared pan(s). Bake in the preheated oven for 55 to 65 minutes, or until a skewer inserted into the centre comes out clean.
07 -
Allow the cake to cool in the pan for 10 minutes, then gently invert onto a wire rack to cool completely.
08 -
For the glaze, whisk together powdered sugar, Key lime juice, and vanilla extract until smooth. Drizzle over the cooled cake before serving.
# Notes:
01 -
For the best flavour, use freshly squeezed Key lime juice and finely grated lime zest.