Key Lime Pound Cake
User Reviews
4.3
Key Lime Pound Cake
Description
Key Lime Pound Cake combines staple cake ingredients with the fresh zest and juice of key limes to produce a tender yet dense pound cake. This recipe blends flour, sugar, butter, eggs, and milk with lime elements to create a signature citrus flavor. Baking in loaf pans results in a golden crust with a soft interior.
The lime glaze adds a sweet, tangy finish that drizzles over the cooled cakes, providing a glossy appearance and intensified lime flavor. The cake’s texture is rich and moist, typical of pound cakes, while the lime infusions highlight a refreshing note.
This cake is versatile for serving in slices with tea or coffee and can complement simple celebrations or casual weekday desserts. It holds well for a couple of days, especially if stored wrapped or in an airtight container.
Ingredients
- 3 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 1/2 cups sugar
- 1 cup butter softened, unsalted
- 1 tablespoon lime juice fresh
- 2 teaspoons lime zest
- 5 egg large
- 1 cup milk whole or 2%
- Key Lime Glaze:
- 2 cups powdered sugar
- 2 tablespoons milk , to consistency
- 1 teaspoon lime zest
Instructions
- Heat oven to 350 degrees. Grease and lightly flour two 9×5-inch loaf pans.
- In medium bowl, sift together flour, baking powder and salt; set aside.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter until light and fluffy. Add lime juice and eggs, beating on high speed for 2-3 minutes.
- Add flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition.
- Fold in lime zest.
- Pour into prepared pans.
- Bake 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours.
- When cakes are cooled, make glaze.
- Whisk together powdered sugar, milk and lime zest. Add milk very sparingly until a drizzle-able consistency.
- Place cake on cooling rack with aluminum foil or parchment underneath. Spoon glaze over cakes and let excess drip below. Let glaze set and then transfer to serving tray.
- If you’ve tried this recipe, come back and let us know how it was in the comments and ratings!
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 635 kcal
% Daily Value*
| Calories | 635kcal | 32% |
| Carbohydrates | 104g | 35% |
| Protein | 8g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 133mg | 44% |
| Sodium | 106mg | 4% |
| Potassium | 153mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 75g | 150% |
| Vitamin A | 726IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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