Key Lime Pound Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
3 cups white sugar
02 -
1 cup unsalted butter, softened
03 -
½ cup shortening
04 -
3 cups cake flour, sifted
05 -
½ teaspoon baking powder
06 -
⅛ teaspoon salt
07 -
6 large eggs
08 -
1 cup heavy cream
09 -
¼ cup Key lime juice (freshly squeezed)
10 -
1 teaspoon lime zest
11 -
1 teaspoon vanilla extract
→ For the Glaze
12 -
1 cup powdered sugar
13 -
2 tablespoons Key lime juice
14 -
½ teaspoon vanilla extract
→ For Garnish
15 -
2 tablespoons fresh parsley, finely chopped
# Instructions:
01 -
Preheat oven to 175°C. Grease and flour a 25cm bundt pan or two 23cm loaf pans for easy release after baking.
02 -
In a large mixing bowl, cream together the white sugar, unsalted butter, and shortening until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the heavy cream, Key lime juice, lime zest, and vanilla extract until well combined.
03 -
In a separate bowl, whisk together the sifted cake flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, folding gently until just combined to avoid overmixing.
04 -
Pour the batter into your prepared pan(s). Bake in the preheated oven for 55-65 minutes. Test doneness by inserting a toothpick in the center; it should come out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
05 -
In a small bowl, whisk together the powdered sugar, Key lime juice, and vanilla extract until smooth. Adjust consistency if needed by adding more lime juice or powdered sugar.
06 -
Once the cake has cooled completely, drizzle the glaze evenly over the top. Allow it to set before slicing.
07 -
Slice the Key Lime Pound Cake and serve as a refreshing dessert. Each bite offers a perfect balance of buttery richness and bright citrus flavor.
# Notes:
01 -
For the most authentic flavor, use genuine Key limes rather than regular limes whenever possible.
02 -
This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.