Key Lime Pound Cake

This Key Lime Pound Cake transforms any ordinary day into something special with its perfect balance of buttery richness and bright citrus tang. The dense, moist texture paired with a tart lime glaze creates an irresistible dessert that disappears quickly at gatherings.

Last summer I brought this cake to our neighborhood block party and had three different people ask for the recipe before the evening ended. The bright citrus flavor cuts through the richness perfectly, making it impossible to eat just one slice.

Ingredients

• White sugar: Provides sweetness that balances the tart lime
• Unsalted butter: Gives rich flavor and proper structure
• Shortening: Creates a softer crumb texture than using all butter
• Cake flour: Ensures a tender light texture for this dense cake
• Baking powder: Provides just enough lift without making it too cakey
• Fresh Key lime juice: Offers authentic tart citrus flavor that bottled versions simply cannot match
• Heavy cream: Adds moisture and richness to the batter
• Lime zest: Contains essential oils that intensify the lime flavor throughout
• Vanilla extract: Balances the citrus with warm aromatic notes

Step-by-Step Instructions

Prepare Your Pan:

Create the perfect nonstick surface by thoroughly greasing and flouring a 10-inch tube pan. The parchment paper lining at the bottom is critical for easy removal. I learned after a heartbreaking cake disaster that this step should never be skipped.

Create the Base:

Cream the sugar, butter, and shortening until truly light and fluffy which takes about 5 minutes of mixing. This incorporates air and creates the foundation for your cake texture. The mixture should look almost white and have increased significantly in volume.

Build the Batter:

Alternate your additions carefully beginning and ending with flour. This method prevents overmixing and ensures proper incorporation. Add each egg individually allowing it to fully incorporate before adding the next one. The batter will look slightly curdled at points but will come together beautifully.

Add the Flavor:

Gently fold in the Key lime juice, zest, and vanilla until just incorporated. Overmixing at this stage will develop too much gluten and toughen your cake. The batter should look smooth and have a light consistency with visible specks of lime zest.

Bake with Patience:

Pour the batter into your prepared pan and bake at 300°F for approximately 90 minutes. The lower temperature allows the cake to bake evenly without drying out. Your home will fill with an intoxicating citrus aroma as it bakes.

Cool Carefully:

Allow the cake to cool in the pan for exactly 15 minutes. Any less and it might break when removing. Any longer and it could become too moist at the bottom. Transfer to a wire rack to complete cooling which takes about 2 hours.

Glaze Perfection:

Whisk the glaze ingredients until completely smooth. The consistency should be pourable but not watery. Apply to the completely cooled cake allowing it to drip down the sides naturally. Let the glaze set before slicing which takes about 30 minutes.

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Key limes are my absolute favorite ingredient in this recipe. They might be smaller and require more effort to juice than regular limes but their distinctive floral aroma and more complex acidity create a flavor profile that makes everyone ask for my secret. My grandmother used to grow Key limes in her Florida garden and would ship them to me for special occasions.

The Key Lime Difference

Key limes differ significantly from regular Persian limes found in most grocery stores. They are smaller more aromatic and have a more complex flavor profile with floral notes. They contain more acid which creates that distinctive tangy bite that makes this cake special. If you cannot find fresh Key limes substitute regular limes but increase the zest by about 25% to enhance the flavor.

Make It Your Own

This versatile cake recipe serves as an excellent base for variations. Try adding blueberries for a summery twist or incorporate coconut into the batter for a tropical flavor. During holiday seasons I sometimes add cranberries and orange zest instead of lime for a festive alternative. The dense buttery base works beautifully with many flavor combinations but the classic Key lime remains my family favorite.

Serving Suggestions

While delicious on its own this pound cake reaches new heights when served with accompaniments. A dollop of fresh whipped cream balances the tangy lime perfectly. For summer gatherings serve with macerated berries or a scoop of vanilla ice cream. For a more elegant presentation dust with additional powdered sugar and garnish with thinly sliced lime wheels and edible flowers.

Storage Solutions

This pound cake maintains its quality remarkably well over time. Store at room temperature in an airtight container for up to 5 days. For longer freshness refrigerate where it will stay good for up to a week. The cake actually freezes beautifully wrap individual slices tightly in plastic wrap then aluminum foil and freeze for up to 3 months. Thaw at room temperature for about an hour before serving.

Frequently Asked Questions

→ What is the key ingredient for the lime flavor?

The key lime flavor comes from freshly squeezed Key lime juice and lime zest used in the cake and glaze.

→ Can I substitute cake flour with all-purpose flour?

Yes, you can substitute all-purpose flour if needed, but cake flour creates a lighter texture.

→ How do I store the cake properly?

Store the cake at room temperature in an airtight container for up to 5 days or refrigerate for a week.

→ Can I freeze this cake?

Yes, slice the cake and freeze in an airtight bag for up to 3 months for longer storage.

→ How long does it take to bake the cake?

Bake the cake for approximately 1 hour and 30 minutes at 300°F (150°C).