Key Lime Cake (Print Version)
Super soft pound cake loaded with zippy lime and creamy topping. It’s rich, tangy, and melts in your mouth.
# Ingredients:
→ Cake Batter
01 -
1 teaspoon vanilla extract
02 -
1 teaspoon lime zest, grated
03 -
60 ml freshly squeezed Key lime juice
04 -
240 ml heavy cream
05 -
6 large eggs
06 -
0.5 g salt
07 -
2.5 g baking powder
08 -
360 g sifted cake flour
09 -
115 g vegetable shortening
10 -
227 g unsalted butter, nice and soft
11 -
600 g granulated white sugar
→ Glaze
12 -
0.5 teaspoon vanilla extract
13 -
30 ml fresh Key lime juice
14 -
120 g powdered sugar
# Steps:
01 -
Once the cake's cooled, pour glaze all over and wait about 10 minutes so it sets before you cut it up.
02 -
Mix up powdered sugar, Key lime juice, and a splash of vanilla in a little bowl until it's totally smooth and you can pour it.
03 -
Let your cake rest in the pan for 10 minutes, then pop it out and move it to a wire rack so it cools all the way.
04 -
Pour your batter into the greased pan and smooth it out. Pop it in the oven for 55 to 65 minutes. Cake’s done when a toothpick in the middle comes out clean.
05 -
Toss the dry mix into your wet stuff a bit at a time, being careful not to stir too much or the cake won’t be fluffy.
06 -
Whip together salt, baking powder, and cake flour in a different bowl so it’s all nicely mixed.
07 -
Gently pour in the cream, Key lime juice, zest, and vanilla. Don’t overmix, just get it all together.
08 -
Crack in the eggs, adding them one at a time, and beat after each so your batter stays smooth.
09 -
Beat sugar, butter, and shortening in a big bowl with a mixer. Keep going until it turns fluffy and pale.
10 -
Set the oven to 175°C. Generously grease and flour a bundt or loaf pans so nothing sticks later.
# Notes:
01 -
If you want that strong zesty punch, stick with freshly squeezed Key limes and make sure to use the zest too.
02 -
No Key limes? Standard limes will work. It’ll just be a little less tangy.