Description
This Key Lime Cream Cheese Pound Cake is a delightful twist on a classic dessert. The tangy key lime juice and zest perfectly complement the rich cream cheese, creating a moist, flavorful pound cake that’s both refreshing and decadent. It’s an ideal treat for any occasion, bringing a taste of the tropics to your table.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup fresh key lime juice (from about 6-8 key limes)
- 2 teaspoons lime zest
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Ensure the oven rack is positioned in the center. Grease and flour a 9×5 inch loaf pan. Alternatively, you can use baking spray with flour already added. This prevents the cake from sticking and ensures easy removal.
Step 2: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking is crucial as it evenly distributes the baking powder, ensuring a uniform rise and a light, airy texture. Set aside.
Step 3: In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar. Use an electric mixer (either a stand mixer or a hand mixer) to achieve a smooth and fluffy consistency. This process incorporates air into the batter, which contributes to the cake’s tender crumb. Cream for about 3-5 minutes until light and airy.
Step 4: Add the eggs one at a time, mixing well after each addition. This gradual incorporation of eggs prevents the batter from curdling and ensures a smooth, emulsified mixture. Mix until each egg is fully incorporated before adding the next.
Step 5: Stir in the vanilla extract, fresh key lime juice, and lime zest. The vanilla extract enhances the overall flavor profile, while the key lime juice and zest provide the signature tangy, citrusy notes. Ensure you’re using fresh key lime juice for the best flavor. Bottled juice can sometimes have a slightly artificial taste.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter, as this can develop the gluten in the flour, resulting in a tough cake. Mix until the flour disappears into the wet ingredients, and then stop.
Step 7: Pour the batter into the prepared loaf pan, spreading it evenly. Gently tap the pan on the counter a few times to release any trapped air bubbles. This will help ensure an even bake and a smooth top.
Step 8: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness around 50 minutes. If the top of the cake is browning too quickly, you can loosely tent it with aluminum foil.
Step 9: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the cake from breaking apart while still warm. Cooling it completely on a wire rack allows air to circulate, preventing the bottom from becoming soggy.
Why You’ll Love This Recipe
This Key Lime Cream Cheese Pound Cake is a guaranteed crowd-pleaser for several reasons:
- Moist and Tender Texture: The combination of cream cheese and butter creates a supremely moist and tender cake that stays fresh for days.
- Perfect Balance of Flavors: The tangy key lime perfectly complements the rich cream cheese and sweet sugar, creating a well-balanced flavor profile that isn’t overly sweet.
- Easy to Make: This recipe is straightforward and doesn’t require any special equipment or complicated techniques.
- Versatile: It’s perfect for breakfast, brunch, dessert, or even a mid-afternoon snack.
Serving Suggestions:
- Dust with Powdered Sugar: A simple dusting of powdered sugar adds a touch of elegance and sweetness.
- Key Lime Glaze: Drizzle with a homemade key lime glaze for an extra boost of citrus flavor. To make the glaze, whisk together 1 cup of powdered sugar with 2-3 tablespoons of key lime juice until smooth.
- Fresh Berries: Serve with a side of fresh berries, such as raspberries or strawberries, to complement the lime flavor.
- Whipped Cream: A dollop of lightly sweetened whipped cream provides a creamy, decadent accompaniment.
- Vanilla Ice Cream: For a more indulgent dessert, serve a slice of warm cake with a scoop of vanilla ice cream.
Tips:
- Use Room Temperature Ingredients: Ensure that your butter, cream cheese, and eggs are at room temperature for easier creaming and a smoother batter.
- Don’t Overmix: Overmixing the batter can result in a tough cake. Mix until just combined.
- Fresh Key Limes are Best: While bottled key lime juice can be used in a pinch, fresh key limes provide the best flavor.
- Zest the Limes First: Zest the limes before juicing them, as it’s much easier to zest whole limes than juiced ones.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Preparation Time:
- Prep Time: 20 minutes
Cook Time:
- Cook Time: 50-60 minutes
Total Time:
- Total Time: 1 hour 10 minutes – 1 hour 20 minutes
Nutrition Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.)
- Calories: Approximately 350-400 per slice
- Protein: Approximately 5-7 grams per slice
- Sodium: Approximately 200-250mg per slice
Conclusion
This Key Lime Cream Cheese Pound Cake is a delightful treat that’s perfect for any occasion. Its moist, tender texture and tangy-sweet flavor make it a standout dessert that’s sure to impress. Whether you’re serving it to guests or enjoying it with your family, this cake is a guaranteed crowd-pleaser. Enjoy the taste of the tropics in every bite!
Questions and Answers
Q1: Can I use regular limes instead of key limes?
A: While key limes are preferred for their unique flavor, you can substitute regular limes in a pinch. However, keep in mind that regular limes are less tart and have a slightly different flavor profile. You may want to add a touch more lime juice to compensate.
Q2: Can I freeze this cake?
A: Yes, this cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 2-3 months. Thaw it overnight in the refrigerator before serving.
Q3: Can I make this cake gluten-free?
A: Yes, you can make this cake gluten-free by substituting the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to choose a blend that contains xanthan gum, as this will help bind the ingredients together and prevent the cake from being too crumbly.
Q4: My cake is browning too quickly. What should I do?
A: If the top of your cake is browning too quickly, you can loosely tent it with aluminum foil. This will help to deflect some of the heat and prevent the top from burning.
Q5: Can I add a glaze to this cake? If so, what kind of glaze would you recommend?
A: Yes, adding a glaze is a great way to enhance the flavor and appearance of this cake. A key lime glaze is the perfect complement. Simply whisk together 1 cup of powdered sugar with 2-3 tablespoons of key lime juice until smooth, and then drizzle it over the cooled cake. You can also add a teaspoon of lime zest to the glaze for even more flavor.
