This Key Lime Pound Cake is the perfect combination of tangy key lime flavor and buttery richness. It’s moist, tender, and topped with a delicious cream cheese frosting infused with key lime juice. Whether you’re baking for a special occasion or just craving a sweet treat, this cake is sure to impress. Follow this recipe to create a luscious cake with the perfect balance of citrus and sweetness.
Ingredients
For the Cake:
- 6 large eggs, at room temperature
- 2 egg yolks, at room temperature
- 4 sticks (1 pound) butter, at room temperature
- ⅓ cup plus 2 tablespoons fresh key lime juice
- 1 teaspoon vanilla extract
- ¼ cup grated key lime zest
- 3 cups white sugar
- 3 ½ cups all-purpose flour
- 1 cup whole milk
For the Frosting:
- 8 ounces cream cheese, at room temperature
- 2 tablespoons freshly squeezed key lime juice
- 1 teaspoon vanilla extract
- 3-4 tablespoons butter, at room temperature
- 2-3 teaspoons grated lime zest
- 4 cups powdered sugar
Step 1: Preheat the Oven
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or two loaf pans, ensuring all the crevices are coated to prevent sticking.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the 4 sticks of softened butter and 3 cups of white sugar using a stand mixer or hand mixer. Beat on medium speed for 5-7 minutes, until the mixture is light, fluffy, and pale in color.
Step 3: Add Eggs and Yolks
Add the 6 eggs and 2 yolks one at a time, beating well after each addition. Make sure the eggs are fully incorporated into the butter and sugar mixture before moving on.
Step 4: Add the Key Lime Juice and Zest
Mix in the ⅓ cup plus 2 tablespoons of fresh key lime juice, 1 teaspoon of vanilla extract, and ¼ cup of grated key lime zest. Beat until well combined.
Step 5: Alternate Flour and Milk
In a separate bowl, whisk together the 3 ½ cups of all-purpose flour and a pinch of salt. With the mixer on low, add the flour mixture to the wet ingredients in thirds, alternating with the 1 cup of whole milk. Start and end with the flour mixture, making sure each addition is fully incorporated before adding the next. Do not overmix.
Step 6: Pour the Batter and Bake
Pour the batter into the prepared bundt or loaf pans, spreading it out evenly. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 7: Cool the Cake
Once baked, let the cake cool in the pan for 10-15 minutes. Then, carefully turn the cake out onto a wire rack to cool completely before frosting.
Step 8: Make the Cream Cheese Frosting
In a large bowl, beat the 8 ounces of softened cream cheese and 3-4 tablespoons of softened butter together until smooth and creamy. Add 2 tablespoons of freshly squeezed key lime juice, 1 teaspoon of vanilla extract, and 2-3 teaspoons of grated lime zest, and mix until well combined. Gradually beat in the 4 cups of powdered sugar, adding more or less to achieve your desired consistency.
Step 9: Frost the Cake
Once the cake is completely cooled, spread the key lime cream cheese frosting generously over the top. For an added touch, garnish the cake with extra lime zest or thin lime slices.
Cooking Notes:
- Room Temperature Ingredients: Make sure all your ingredients are at room temperature before you start. This ensures a smooth batter and even baking.
- Key Lime Substitution: If you can’t find fresh key limes, regular limes work just as well. You can also use bottled key lime juice in a pinch.
- Zest Tip: Be sure to only zest the outer layer of the lime peel, as the white pith underneath is bitter.
Variations:
1. Coconut Key Lime Pound Cake
Add 1 cup of shredded sweetened coconut to the batter for a tropical twist. You can also sprinkle toasted coconut flakes on top of the frosted cake for added texture and flavor.
2. Key Lime and Lemon Pound Cake
For a citrus medley, substitute half of the key lime juice with fresh lemon juice and add 1 tablespoon of lemon zest to the cake batter for a bright, tangy flavor combination.
3. Key Lime Drizzle Cake
Instead of a cream cheese frosting, make a simple key lime glaze by whisking together 1 cup of powdered sugar with 2-3 tablespoons of key lime juice. Drizzle over the cooled cake for a lighter finish.
Frequently Asked Questions (FAQs)
Q: Can I make this cake ahead of time?
A: Yes, this cake can be made a day ahead and stored in an airtight container at room temperature. The flavors will develop even more overnight, making it taste even better the next day.
Q: Can I freeze the cake?
A: Absolutely! You can freeze the unfrosted pound cake by wrapping it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 3 months. Thaw at room temperature and frost when ready to serve.
Q: How do I store leftovers?
A: Store any leftover cake in an airtight container in the refrigerator for up to 5 days. Let it sit at room temperature for 15-20 minutes before serving for the best texture.
Q: Can I use regular limes instead of key limes?
A: Yes, regular limes can be used in place of key limes. While the flavor won’t be exactly the same, it will still be delicious!
This Key Lime Pound Cake is a rich and zesty dessert that’s perfect for any occasion. The tangy key lime flavor paired with the smooth cream cheese frosting makes it a refreshing and indulgent treat. Whether you’re hosting a gathering or simply want to enjoy a slice of something sweet, this cake will quickly become a favorite.
Try it out today and enjoy the delicious combination of citrus and sweetness in every bite!
