Key Lime Pound Cake is a delightful, moist dessert that brings a burst of citrus flavor with every bite. This cake is perfect for enjoying during weekends, family gatherings, or even on quiet evenings. Its simple ingredients and easy preparation make it a comforting choice, whether you need a special treat or just a slice of something sweet to brighten your day. Let’s delve into making this delicious and satisfying pound cake.
Why You’ll Love This Recipe
This Key Lime Pound Cake is easy to make and consistently yields great results, making it a reliable option for home bakers. Its balanced flavors deliver a refreshing twist that keeps every bite interesting. The practical nature of the recipe means it fits well into any everyday schedule, whether you’re cooking for yourself or sharing with family and friends.
Kitchen Tools You’ll Need
- Mixing bowls
- Electric mixer
- Measuring cups
- Measuring spoons
- Loaf pan
- Sifter
Ingredients
- 3 cups white sugar (sweetness)
- 1 cup unsalted butter, softened (moisture)
- ½ cup shortening (texture)
- 3 cups cake flour, sifted (structure)
- ½ teaspoon baking powder (leavening)
- ⅛ teaspoon salt (flavor enhancement)
- 6 large eggs (binding)
- 1 cup heavy cream (richness)
- ¼ cup fresh Key lime juice (tartness)
- 1 teaspoon lime zest (aromatic flavor)
- 1 teaspoon vanilla extract (flavor)
- 1 cup powdered sugar (sweetness)
- 2 tablespoons Key lime juice (tartness)
- ½ teaspoon vanilla extract (flavor enhancement)
How to Make Key Lime Pound Cake
Step 1. Begin by preheating your oven to 350°F (175°C) and greasing a loaf pan to ensure the cake comes out easily after baking. This ensures a nice, smooth surface for the pound cake, making it easy to slice later.
Step 2. In a large mixing bowl, cream together the softened unsalted butter and shortening with the white sugar until the mixture is light and fluffy. This process incorporates air, which helps create a tender texture in the final cake, so watch for a pale yellow color before moving on.
Step 3. Gradually add the six large eggs to the creamed mixture, mixing thoroughly after each addition. This will help in creating an even batter, ensuring the eggs are fully incorporated. The mixture should be smooth and well-blended before proceeding.
Step 4. In a separate bowl, combine the cake flour, baking powder, and salt, then sift them together. This helps to evenly distribute the baking powder and salt throughout the flour, which is important for consistent rising and flavor in your cake.
Step 5. Slowly incorporate the dry ingredients into the wet mixture, alternating with the heavy cream. Start and finish with the dry ingredients to maintain a stable batter texture. Mix until just combined, ensuring there are no dry pockets or lumps left in the batter.
Step 6. Fold in the fresh Key lime juice, lime zest, and vanilla extract gently into the mixture, being careful not to overmix. This incorporates the fresh, zesty flavors without deflating the batter too much, enhancing the cake’s overall taste.
Step 7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. The batter should fill about three-quarters of the pan to allow room for rising. A well-smooth surface will create an even top for easy slicing.
Step 8. Bake in the preheated oven for approximately 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of baking, as oven temperatures may vary, and you want to avoid overbaking.
Step 9. Once baked, remove the pound cake from the oven and allow it to cool in the pan for about 10 minutes. This helps the cake set properly and makes it easier to remove without breaking.
Step 10. Carefully turn the cake out onto a wire rack to cool completely. This step is crucial as it allows air to circulate around the cake, preventing it from becoming soggy.
Step 11. While the cake is cooling, prepare the glaze by mixing powdered sugar, Key lime juice, and vanilla extract in a small bowl until smooth. This glaze adds a sweet and tangy finish to the cake, enhancing its flavors beautifully.
Step 12. Once the cake has cooled completely, drizzle the glaze over the top, allowing it to drip down the sides. This not only adds flavor but also gives the cake an appealing glossy finish.
Serving Suggestions
Key Lime Pound Cake is versatile and ideal for various occasions. Serve it for breakfast with a cup of coffee or as a light dessert after dinner. It makes an excellent snack for afternoon tea or can be packed for picnics. Leftovers can be enjoyed throughout the week, as the flavors often deepen over time, making each slice even more delightful.
Pro Tips for Best Results
- Ensure your butter is softened at room temperature for easy creaming with sugar.
- Sift your cake flour to maintain a light and airy texture.
- Use fresh Key lime juice for the best flavor; bottled juice can be too sour or lack zest.
- Don’t skip the cooling time; it helps the cake set properly and enhances its texture.
- Allow the glaze to thicken slightly before drizzling for better adherence.
- Adjust baking time based on the size of your loaf pan; smaller pans may require less time.
Common Mistakes to Avoid
1. Not using room temperature ingredients: If ingredients are too cold, they won’t mix properly, resulting in a dense cake. Always bring your butter, eggs, and cream to room temperature before starting.
2. Overmixing the batter: Mixing too long can lead to a tough cake. Mix until just combined, and be cautious when adding dry ingredients to maintain a light texture.
3. Forgetting to sift the flour: Skipping the sifting stage can introduce lumps and prevent the flour from aerating properly, leading to a denser cake. Always sift to ensure a fluffy end product.
4. Not measuring accurately: Inaccurate measurements can throw off the balance of ingredients, causing either a dry or overly moist cake. Use proper measuring cups and scales for precision.
5. Overbaking the cake: Allow the cake to bake until just done; overbaking can lead to a dry texture. Check with a toothpick about 5 minutes before the suggested time.
6. Skipping the cooling process: Removing the cake from the pan too soon can lead to breakage. Always let it cool in the pan for a short time before transferring it to a rack.
Variations & Substitutions
For a different twist, consider adding a handful of chopped nuts or coconut flakes to the batter for added texture. You can also try using lemon juice and zest instead of Key lime for a lemon pound cake. If you’d like a richer flavor, substitute a portion of the white sugar with brown sugar. Each of these variations adds a unique character while keeping the essence of this pound cake.
Storage & Reheating
To store the Key Lime Pound Cake at room temperature, wrap it tightly in plastic wrap or keep it in an airtight container. It will stay fresh for about 3 days. In the refrigerator, it can last up to a week when stored properly. For longer storage, you can freeze the cake by wrapping it in plastic wrap and then placing it in a freezer bag. To reheat, let the cake thaw overnight in the refrigerator and then warm it gradually in the oven at a low temperature to maintain its moist texture.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the Key Lime Pound Cake ahead of time. It keeps well for several days, allowing you to enjoy it fresh or have it ready for gatherings.
How long does it last in the fridge?
When stored in an airtight container in the refrigerator, the Key Lime Pound Cake can last up to one week. Just be sure to allow it to cool completely before refrigerating.
Can I freeze this recipe?
Certainly! The cake can be frozen for up to three months. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
What can I substitute for one ingredient?
If you need to substitute an ingredient, consider using vegetable oil in place of shortening for easier mixing and a moist texture in the cake.
Why didn’t my recipe turn out as expected?
Issues can arise from not measuring ingredients accurately, incorrect baking time, or using cold ingredients. Ensure all ingredients are at room temperature, and double-check your measurements for the best results.
Final Thoughts
Making Key Lime Pound Cake is a rewarding experience that yields a delicious and refreshing dessert. The straightforward process allows you to enjoy baking without any fuss, resulting in a cake that’s lovely for any occasion. Remember, it’s about the simple pleasures, and every slice offers a comforting taste of home. Enjoy this cake with friends, family, or even just for yourself—its charm is in its simplicity.
Key Lime Pound Cake
Ingredients
Main Ingredients
- 3 cups white sugar for sweetness
- 1 cup unsalted butter, softened for moisture
- ½ cup shortening for texture
- 3 cups cake flour, sifted for structure
- ½ teaspoon baking powder for leavening
- ⅛ teaspoon salt for flavor enhancement
- 6 large eggs for binding
- 1 cup heavy cream for richness
- ¼ cup fresh Key lime juice for tartness
- 1 teaspoon lime zest for aromatic flavor
- 1 teaspoon vanilla extract for flavor
Glaze Ingredients
- 1 cup powdered sugar for sweetness
- 2 tablespoons Key lime juice for tartness
- ½ teaspoon vanilla extract for flavor enhancement
Instructions
Preparation
- Begin by preheating your oven to 350°F (175°C) and greasing a loaf pan.
- In a large mixing bowl, cream together the softened unsalted butter and shortening with the white sugar until light and fluffy.
- Gradually add the eggs, mixing thoroughly after each addition until smooth.
- In a separate bowl, combine the cake flour, baking powder, and salt, and sift them together.
- Slowly incorporate the dry ingredients into the wet mixture, alternating with the heavy cream.
- Fold in the fresh Key lime juice, lime zest, and vanilla extract gently into the mixture.
Baking
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool in the pan for about 10 minutes.
- Turn the cake out onto a wire rack to cool completely.
Glazing
- Mix powdered sugar, Key lime juice, and vanilla extract in a small bowl to prepare the glaze.
- Once the cake has cooled, drizzle the glaze over the top.