Description
This Key Lime Pound Cake is a vibrant celebration of tangy Key lime flavor, perfectly balanced with rich, buttery goodness. Every slice is a delightful burst of sunshine, making it perfect for any occasion.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1/4 cup Key lime juice
- 1 tablespoon Key lime zest
- 2 1/2 cups all-purpose flour, sifted
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup heavy cream or buttermilk
Instructions
- Preheat your oven to 325°F (160°C) and generously grease and flour a 10 or 12-cup Bundt pan.
- In a large mixing bowl, beat together the softened unsalted butter, softened cream cheese, and granulated sugar on medium-high speed until light, fluffy, and pale in color, about 5-7 minutes.
- Reduce the mixer speed to medium-low and add the room temperature eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Then, beat in the Key lime zest and Key lime juice.
- In a separate medium bowl, whisk together the all-purpose flour and salt. If using, add baking powder.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the heavy cream or buttermilk, starting and ending with the flour mixture. Mix only until just combined.
- Pour the batter evenly into the prepared Bundt pan and tap gently on the counter to release any large air bubbles. Bake for 60-75 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the Bundt pan on a wire rack for about 15-20 minutes. Then, carefully invert the cake onto the wire rack to cool completely.
- Prepare the Key lime glaze by whisking together powdered sugar, Key lime juice, and a bit of Key lime zest. Once the cake is completely cool, drizzle the glaze generously over the top.
- Prep Time: 20 mins
- Cook Time: 75 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: Ensure all ingredients are at room temperature for a smooth batter. Don't overmix after adding flour to keep the cake tender. A well-greased Bundt pan is crucial to prevent sticking.