Key Lime Pound Cake
A delightful, moist dessert bursting with citrus flavor, perfect for family gatherings or quiet evenings.
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.
Notes
For best results, use room temperature ingredients, sift flour, and do not skip cooling time. Variations include adding nuts or using lemon juice instead of Key lime.