Irresistible Key Lime Pound Cake Delight

This tangy-sweet key lime pound cake brings a pop of citrus to any afternoon hangout or celebration I’m a fan of its smooth crumb and bold lime taste Every slice has that moisture and freshness that always makes people ask for seconds

I brought this to a sunny picnic one time and before I knew it the plate was empty I always get asked to make it again for holiday get-togethers or family-outings

Zesty Ingredients

• Cake flour: sift this flour so the cake’s extra light and fluffy Use low protein flour—sifting is key for lift
• Vegetable shortening: keeps every bite moist and squishy Pick a trans fat–free style if you like a lighter feel
• Powdered sugar: the glaze star Always sift for zero bumps
• Salt: sharpens the sweet and tart Pick a fine sea salt if you’ve got it
• Heavy cream: brings a creamy finish Only use the full-fat type for that richness
• Baking powder: makes your cake rise Double-check it’s fresh so your cake is never flat
• Large eggs: hold it all together and make the structure Pick fresh room temp eggs for the best mix
• Vanilla extract: smooths out all those strong flavors Go for the real vanilla for that cozy effect
• Fresh Key lime juice: brings the real zip Squeeze your own for the real deal
• Additional Key lime juice: adds a punch to the glaze
• A hit more vanilla in the glaze: blends all the bright and creamy notes together
• Lime zest: makes the whole cake burst with citrus Scrub those limes and zest fine with a microplane
• White sugar: sweetens and softens the texture Use a good granulated sugar for a perfect crumb
• Unsalted butter: Use it soft so the mix is creamy Only real butter gives that deep, yummy flavor

Foolproof Steps

Let’s Serve It Up:

Once the glaze has set for at least ten minutes you’ll find slicing super easy and the presentation looks great too

Add That Glaze:

Mix up your powdered sugar vanilla and more Key lime juice Whisk till it’s smooth and runny Then pour all over your cooled-off cake so every bit’s coated in sweet tanginess

Let Your Cake Cool Off:

After baking let the cake hang out in the pan for 10 minutes before you pop it out so it doesn’t fall apart A wire rack helps it set without getting soggy

Time for the Oven:

Spoon your batter into the pan and smooth out the top Slide onto the center oven rack Bake until it’s golden and a toothpick poked in comes out clean It’ll need about an hour

Blend Your Mixes:

Add in the dry bits to your wet mix a bit at a time Stir just until you don’t spot any more dry flour so your cake stays soft not tough

Mix up Dry Stuff:

In a new bowl, whisk the sifted flour salt and baking powder Spread those ingredients through the flour so there’s no clumping

Add the Last Wet Flavors:

Pour in heavy cream, lime juice, grated zest and vanilla Stir gently by hand or lowest mixer speed Stop mixing when it looks smooth so you don’t let the air out

Add Eggs Slowly:

Crack eggs in a bowl and add to your batter one at a time Beat well after each one so nothing’s lumpy This keeps your mix from breaking

Cream Butter, Shortening, and Sugar:

Use a mixer to beat up the butter, shortening and sugar on medium Beat them until fluffy and pale (after three to five minutes) That air is what helps the cake puff up

Get the Pan Ready:

Start by heating your oven and greasing up your pan really well Dust with flour to help the cake pop right out

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I love how the fresh zest fills my kitchen with that citrusy smell This cake takes me back to summers in Florida Everything tasted brighter with local limes

How to Store It

Just toss it in a tightly sealed container on your counter and it’ll stay soft for several days Want to save it longer? Wrap slices in plastic and freeze The glaze hardens nicely so it travels well for sharing

Ingredient Swaps

If Key limes are out of stock go for Persian limes Your cake will be a bit less punchy but still great Skip the bottled juice Fresh is better If you need to swap cake flour just scoop out two tablespoons of regular all-purpose per cup and stir in cornstarch

How to Serve

This cake tastes awesome by itself but if you want, spoon on some lightly whipped cream A scoop of coconut cream or sprinkle of toasted coconut brings the tropics straight to your table It’s my fave with a glass of iced tea or coffee at any chill get-together

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History and Background

Down in the South and especially Florida, key lime bakes are famous Their one-of-a-kind taste comes from fresh zest and juice brought over by the Spanish Pound cake became a go-to for serving these sunny citrus pops as a party cake

Recipe FAQs

→ When should the glaze be added?

Wait till your cake’s totally cool before pouring the glaze or it’ll run off. Give it about 10 minutes to firm up, then it’s just right for slicing.

→ How should I store leftover cake?

Wrap your cake up good and keep it on the counter for three days. Stick it in the fridge if you want it to last longer.

→ Why sift the cake flour?

Sifting helps get rid of lumps and mixes in air. That way the batter is smoother and your cake turns out extra tender.

→ Can I substitute regular limes for Key limes?

Definitely, just use what you have—regular limes work in place of Key limes, though they’re a little less sharp.

→ How do I ensure the cake is moist and tender?

Grab soft butter and beat it with sugar and shortening until it’s light. Don’t stir too much once you’ve put in the flour, or you might toughen the cake.