Key Lime Pound Cake
A moist and zesty pound cake infused with the tangy flavor of key limes, perfect for family gatherings and cozy evenings.
Ingredients
For the Cake
- 1.5 cups unsalted butter (room temperature) Ensure butter is at room temperature for easy creaming.
- 3 cups granulated sugar
- 4 large eggs (room temperature) Use room temperature eggs for better incorporation.
- 3 cups all-purpose flour
- 1 cup key lime juice Fresh key lime juice is recommended for best flavor.
- 1 tablespoon lime zest From fresh key limes.
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a bundt or loaf pan.
- In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 4–5 minutes.
- Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually incorporate the dry mixture into the butter-sugar mixture, alternating with key lime juice. Begin and end with the dry mixture. Stir in the lime zest and vanilla extract.
Baking
- Once combined, pour the batter into the prepared pan and smooth the top.
- Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Serving
- Once the cake is cooled, slice and serve. It can be enjoyed plain, or topped with fresh fruit or whipped cream.
Notes
For substitutions, regular limes can be used if key limes are not available. To add moisture and flavor, consider a splash of coconut milk. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.