Description
This Key Lime Pound Cake is a delightful twist on a classic dessert. The moist, dense cake is infused with the bright, tangy flavor of key limes, making it a perfect treat for any occasion. A simple key lime glaze adds an extra layer of flavor and sweetness. This cake is easy to make and sure to impress!
Ingredients:
Cake:
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- ¼ cup fresh key lime juice
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
Key Lime Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh key lime juice
Preparation:
Step 1: Preheat and Prep
Preheat the oven to 325°F (160°C). Thoroughly grease and flour a 10-inch bundt pan or tube pan to ensure the cake releases easily after baking.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the 3 cups of all-purpose flour, ½ teaspoon of baking powder, and ½ teaspoon of salt. Whisking ensures even distribution of the baking powder and salt throughout the flour. Set this mixture aside.
Step 3: Cream Butter and Sugar
In a large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat the 1 cup (2 sticks) of softened unsalted butter and 2 cups of granulated sugar together until light and fluffy. This process usually takes about 3-5 minutes. Creaming the butter and sugar incorporates air into the mixture, which is essential for a tender cake.
Step 4: Add Eggs and Flavorings
Add the 4 large eggs one at a time to the creamed butter and sugar mixture, beating well after each addition. This ensures that each egg is fully incorporated into the batter. Mix in the ¼ cup of fresh key lime juice, 1 tablespoon of key lime zest, and 1 teaspoon of vanilla extract. These ingredients provide the signature key lime flavor to the cake.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients (flour mixture) to the wet ingredients (butter, sugar, eggs), alternating with the 1 cup of whole milk. Begin and end with the dry ingredients. This means you’ll add about a third of the flour mixture, then half of the milk, another third of the flour, the remaining milk, and finish with the last third of the flour. Mix just until everything is combined. Be careful not to overmix the batter, as this can result in a tough cake.
Step 6: Bake
Pour the batter evenly into the prepared bundt pan or tube pan. Use a spatula to smooth the top of the batter. Bake in the preheated oven for 75-85 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 7: Cool
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking to the pan and breaking apart.
Step 8: Prepare the Glaze
While the cake is cooling, prepare the key lime glaze. In a small bowl, whisk together the 1 cup of powdered sugar and 2-3 tablespoons of fresh key lime juice until smooth. Add more key lime juice, a teaspoon at a time, until the glaze reaches your desired consistency.
Step 9: Glaze the Cake
Once the cake is completely cooled, drizzle the key lime glaze over the top. Allow the glaze to set for a few minutes before serving.
Why You’ll Love This Recipe
This Key Lime Pound Cake is incredibly moist and flavorful. The bright, tangy key lime flavor is perfectly balanced by the sweetness of the cake and glaze. It’s a relatively easy recipe to make, and it’s always a crowd-pleaser. Plus, it’s a unique twist on a classic pound cake, making it a memorable dessert.
Serving Suggestions:
- Serve slices of the Key Lime Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream.
- Garnish with fresh key lime slices or a sprinkle of key lime zest.
- Pair it with a refreshing beverage, such as iced tea, lemonade, or a key lime margarita.
Tips:
- Make sure your butter is properly softened before creaming it with the sugar. This will help create a light and fluffy cake.
- Zest the key limes before juicing them. It’s easier to zest a whole lime than a squeezed one.
- Don’t overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough cake.
- If the cake starts to brown too quickly in the oven, tent it loosely with foil.
- For a more intense key lime flavor, add a few drops of key lime extract to the batter.
- Store leftover 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: 75-85 minutes
- Total Time: Approximately 1 hour 45 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and will vary based on specific ingredients and serving sizes.)
- Calories: Approximately 350-400 per slice
- Protein: Approximately 4-5 grams per slice
- Sodium: Approximately 150-200mg per slice
Conclusion
This Key Lime Pound Cake recipe is a winner. It’s relatively simple to make, bursting with refreshing key lime flavor, and always a hit with family and friends. Whether you’re a seasoned baker or just starting, this recipe is sure to become a favorite. Enjoy!
Questions and Answers:
Q1: Can I use regular limes instead of key limes?
A: While key limes provide a unique flavor that is more tart and aromatic, you can substitute with regular limes if key limes aren’t available. Keep in mind that the flavor will be slightly different, and you may need to adjust the amount of juice and zest to achieve the desired taste.
Q2: How do I prevent the cake from sticking to the bundt pan?
A: The key to preventing sticking is to thoroughly grease and flour the bundt pan. You can use shortening, butter, or cooking spray to grease the pan, then dust it with flour, making sure to coat all the nooks and crannies. Alternatively, you can use a baking spray that contains flour.
Q3: Can I make this cake ahead of time?
A: Yes, this cake can be made a day or two in advance. Store it in an airtight container at room temperature or in the refrigerator. If storing in the refrigerator, allow the cake to come to room temperature before serving for the best flavor and texture.
Q4: Can I freeze this cake?
A: Yes, you can freeze Key Lime Pound Cake. Wrap the cooled cake tightly in plastic wrap, then in foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving.
Q5: What can I do if I don’t have a bundt pan?
A: If you don’t have a bundt pan, you can use a tube pan or even a loaf pan. If using a loaf pan, reduce the baking time to prevent the cake from drying out. Check for doneness after about 50-60 minutes.
