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This key lime pound cake transforms ordinary get-togethers into memorable occasions with its perfect balance of sweet and tangy flavors. The rich, buttery texture melts in your mouth while the bright citrus notes keep you coming back for just one more slice.
I first made this cake for my sister's birthday because she adores anything key lime. The family went absolutely silent when they took their first bites, then erupted in praise. Now it has become our celebration staple, requested for every important family gathering.
Ingredients
- White sugar: Provides the sweetness that balances the tangy lime perfectly; use fine granulated for best incorporation
- Unsalted butter: Creates that rich pound cake texture; look for European style butter for enhanced flavor
- Shortening: Helps keep the cake tender even when refrigerated
- Cake flour: Gives a finer crumb than all-purpose flour; sift it twice for ultimate lightness
- Baking powder: Provides just enough lift without making it too fluffy; pound cakes should be dense
- Key lime juice: Fresh is non-negotiable; bottled lacks the bright floral notes
- Lime zest: Contains essential oils that amplify the lime flavor; use organic limes when possible
- Heavy cream: Adds moisture and richness that keeps the cake from drying out
- Vanilla extract: Balances the tartness of the lime with warm undertones
- Powdered sugar: Creates a smooth glaze that sets beautifully on the cake
Step-by-Step Instructions
- Prepare Your Equipment:
- Preheat your oven to 350°F and thoroughly grease your bundt pan. The most common mistake with pound cakes is sticking, so use butter and flour or a quality baking spray with flour. Get into every crevice of the bundt pan to ensure perfect release later.
- Create The Base:
- Cream the sugar, butter, and shortening for a full 5 minutes until extremely light and fluffy. This incorporates air into the batter which is essential since pound cakes have relatively little leavening. The mixture should be nearly white and very airy before moving to the next step.
- Add The Eggs:
- Add eggs one at a time, beating for 30 seconds between each addition. This prevents curdling and ensures each egg is fully incorporated. Scrape down the sides of the bowl frequently to catch any butter mixture hiding at the edges.
- Introduce The Flavor:
- Mix in the heavy cream, key lime juice, lime zest, and vanilla extract just until combined. The mixture may look slightly curdled at this point due to the acidity of the lime juice reacting with the cream, but this is normal and will smooth out once the flour is added.
- Incorporate Dry Ingredients:
- Add the sifted cake flour, baking powder, and salt gradually, mixing on low speed just until no dry streaks remain. Overmixing at this stage will develop gluten and make your cake tough, so use a gentle hand and finish folding with a spatula if needed.
- Bake To Perfection:
- Pour the batter into your prepared pan and smooth the top. Bake for 55 to 65 minutes, until a wooden skewer inserted in the center comes out clean. The top will be deeply golden and will spring back when lightly touched.
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The secret to this cake's amazing flavor is in the zesting technique. I learned from my grandmother to zest the limes before juicing them, and to avoid the bitter white pith. I still remember watching her in the kitchen, meticulously removing just the green outer layer, explaining that this was where all the aromatic oils lived. That attention to detail makes all the difference in the final flavor.
The Magic of Key Limes
True key limes are smaller and more aromatic than regular Persian limes, with a more complex flavor profile that includes floral notes. If you cannot find fresh key limes, regular limes will work but consider adding an extra teaspoon of zest to compensate. The distinctive taste of key limes comes from their higher acidity and unique oil composition in the zest, which gives this cake its signature flavor that regular limes cannot fully replicate.
Troubleshooting Your Pound Cake
If your cake has a dense streak at the bottom, your butter and sugar were likely not creamed long enough. Always beat until truly light and fluffy, which takes patience. If your cake cracks dramatically on top, your oven temperature may be too high. Consider investing in an oven thermometer for accuracy. If your cake sticks to the pan despite greasing, try cooling it for exactly 10 minutes before removing not longer or shorter, as this timing is crucial for proper release.
Serving Suggestions
This key lime pound cake stands beautifully on its own, but can be elevated with simple accompaniments. A dollop of lightly sweetened whipped cream sprinkled with lime zest makes for an elegant presentation. Fresh berries particularly raspberries or blackberries provide a beautiful color contrast and complementary flavor. For a truly indulgent experience, serve slightly warmed with a small scoop of vanilla bean ice cream that melts into the cake, creating a creamy sauce.
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This cake is a celebration of the bright, bold flavor of key limes, wrapped in a buttery, tender base. A showstopper for any gathering!
Frequently Asked Questions
- → Can I use regular limes instead of Key limes?
Yes, you can substitute regular Persian limes if Key limes aren't available. Regular limes are less sweet and slightly more bitter, so you might want to add an extra teaspoon of sugar to the glaze. The flavor profile will be slightly different but still delicious.
- → How should I store this cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze unglazed cake portions for up to 3 months. If freezing, wrap tightly in plastic wrap and then foil, and add the glaze after thawing.
- → Why is my pound cake dense or dry?
Several factors can cause density or dryness: overmixing the batter, inaccurate measurements, overbaking, or using cold ingredients. Ensure all refrigerated ingredients reach room temperature before mixing, measure flour by spooning into measuring cups rather than scooping, and mix just until ingredients are combined.
- → Can I make this cake without a bundt pan?
Absolutely! You can use two 9×5 inch loaf pans or a 9×13 inch rectangular pan. Adjust baking time accordingly - loaf pans usually require 45-55 minutes while a rectangular pan might need only 35-45 minutes. Always test for doneness with a toothpick.
- → What can I substitute for the shortening?
You can replace the shortening with an equal amount of butter for a total of 1½ cups butter. This will produce a slightly different texture - all-butter cakes tend to be more flavorful but somewhat less tender than those made with part shortening.
- → How can I enhance the lime flavor?
For more pronounced lime flavor, increase the lime zest to 2 teaspoons in the batter. You can also add ½ teaspoon lime extract, or make a lime simple syrup (equal parts sugar and lime juice, heated until dissolved) to brush over the warm cake before glazing.