This Key Lime Pound Cake is a delightful treat with a perfect balance of tartness and sweetness. The cake is moist and dense, infused with the zesty flavor of key limes, and topped with a luscious key lime cream cheese icing. It’s an ideal dessert for any occasion, offering a refreshing twist on the classic pound cake.
Ingredients for the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup key lime juice
- Zest of 2 key limes
- 1 teaspoon vanilla extract
Ingredients for the Icing:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons key lime juice
- Zest of 1 key lime
Instructions:
- Preheat and Prepare Pan:
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- Cream Butter and Sugar:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs:
- Add the eggs one at a time, beating well after each addition.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternate Adding Dry Ingredients and Buttermilk:
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients.
- Add Key Lime and Vanilla:
- Stir in the key lime juice, key lime zest, and vanilla extract, mixing until just combined.
- Pour Batter and Bake:
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Bake for approximately 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake:
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely.
- Prepare the Icing:
- While the cake is cooling, prepare the key lime cream cheese icing. In a mixing bowl, beat the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Stir in the key lime juice and zest, and continue to mix until the icing is smooth and creamy.
- Ice the Cake:
- Once the cake has cooled, drizzle the key lime cream cheese icing over the top of the cake.
Helpful Tips:
- Room Temperature Ingredients: Ensure that the butter, eggs, and cream cheese are at room temperature for a smoother batter and icing.
- Zesting: When zesting the key limes, avoid the white pith, which can be bitter.
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
Serving Suggestions:
- Fresh Fruit: Serve with fresh berries or a dollop of whipped cream.
- Tea or Coffee: This cake pairs wonderfully with a hot cup of tea or coffee.
- Special Occasions: Perfect for birthdays, holidays, or any celebration where a refreshing and delightful dessert is needed.
FAQs:
- Can I use regular limes instead of key limes?
- Yes, you can use regular limes if key limes are not available, but the flavor will be slightly different.
- How do I make buttermilk if I don’t have any?
- Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes, and then use it as a buttermilk substitute.
- Can I freeze the cake?
- Yes, you can freeze the cake (without the icing) wrapped tightly in plastic wrap and foil for up to 3 months. Thaw in the refrigerator overnight and then ice before serving.
Nutritional Information:
- Calories: 450 kcal per slice (based on 12 slices)
- Protein: 5g
- Carbohydrates: 70g
- Fat: 18g
- Fiber: 1g
- Sugar: 50g
Prep Time:
- Preparation Time: 20 min[utes
- Cooling Time: 1 hour
- Total Time: 1 hour 40 minutes
Servings:
- Makes 12 servings
Enjoy this delightful Key Lime Pound Cake with Key Lime Cream Cheese Icing. Its refreshing and zesty flavor is sure to be a hit!
Recipe Card
Key Lime Pound Cake with Key Lime Cream Cheese Icing
This Key Lime Pound Cake is a delightful treat with a perfect balance of tartness and sweetness. The cake is moist and dense, infused with the zesty flavor of key limes, and topped with a luscious key lime cream cheese icing. It’s an ideal dessert for any occasion, offering a refreshing twist on the classic pound cake.
- – 1 cup unsalted butter (softened)
- – 2 cups granulated sugar
- – 4 large eggs
- – 3 cups all-purpose flour
- – 1/2 teaspoon baking powder
- – 1/2 teaspoon baking soda
- – 1/2 teaspoon salt
- – 1 cup buttermilk
- – 1/4 cup key lime juice
- – Zest of 2 key limes
- – 1 teaspoon vanilla extract
- **Ingredients for the Icing:**
- – 8 ounces cream cheese (softened)
- – 1/4 cup unsalted butter (softened)
- – 4 cups powdered sugar
- – 2 tablespoons key lime juice
- – Zest of 1 key lime
Preheat and Prepare Pan:
- – Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
Cream Butter and Sugar:
- – In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add Eggs:
- – Add the eggs one at a time, beating well after each addition.
Combine Dry Ingredients:
- – In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Alternate Adding Dry Ingredients and Buttermilk:
- – Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients.
Add Key Lime and Vanilla:
- – Stir in the key lime juice, key lime zest, and vanilla extract, mixing until just combined.
Pour Batter and Bake:
- – Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- – Bake for approximately 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool the Cake:
- – Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely.
Prepare the Icing:
- – While the cake is cooling, prepare the key lime cream cheese icing. In a mixing bowl, beat the softened cream cheese and butter until smooth.
- – Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- – Stir in the key lime juice and zest, and continue to mix until the icing is smooth and creamy.
Ice the Cake:
- – Once the cake has cooled, drizzle the key lime cream cheese icing over the top of the cake.