Ah! Key Lime Pound Cake is a zesty, moist, tangy-sweet dessert that’s perfect for citrus lovers. Here’s a detailed recipe for a classic version:
Key Lime Pound Cake
Servings: 8–10
Bake Time: 50–60 minutes
Ingredients
For the Cake:
- 1 ½ cups (340 g) unsalted butter, softened
- 3 cups (600 g) granulated sugar
- 6 large eggs
- 1 tsp vanilla extract
- 3 cups (360 g) all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ½ cup (120 ml) whole milk
- ¼ cup (60 ml) fresh key lime juice (or regular lime if key limes aren’t available)
- Zest of 2 key limes
For the Glaze (optional but amazing):
- 1 cup (120 g) powdered sugar
- 2–3 tbsp fresh key lime juice
Instructions
- Preheat Oven & Prepare Pan
- Preheat oven to 325°F (160°C).
- Grease and flour a 10-inch bundt pan or loaf pan.
- Cream Butter & Sugar
- In a large bowl, beat butter and sugar until light and fluffy (3–4 minutes).
- Add Eggs & Flavorings
- Beat in eggs one at a time, then add vanilla, lime juice, and lime zest.
- Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
- Combine Wet & Dry
- Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Bake
- Pour batter into prepared pan.
- Bake 50–60 minutes, or until a toothpick inserted comes out clean.
- Cool & Glaze
- Let cake cool in the pan 10 minutes, then invert onto a wire rack to cool completely.
- For the glaze: Mix powdered sugar with lime juice until smooth. Drizzle over cooled cake.
💡 Tips:
- Key lime juice gives the signature tang; don’t skip it!
- For extra flavor, add a teaspoon of lime zest to the glaze.
- Serve with whipped cream or a few fresh berries for a beautiful presentation.
If you want, I can also give a “super moist, no-fail version” that keeps the cake extra soft for days—perfect if you want it for a party.
Do you want me to do that?
