Key Lime Pound Cake
A moist and zesty pound cake infused with key lime flavors, topped with a sweet glaze.
Equipment
- Loaf pans or Bundt pan For baking the cake.
Ingredients
Main Ingredients
- 1.25 cups softened butter
- 8 ounces softened cream cheese
- 3 cups granulated white sugar
- 6 large eggs at room temperature
- 3 cups all-purpose flour
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons lime zest
- 2 tablespoons lime juice
Key Lime Glaze
- 2 tablespoons butter
- 3 cups powdered sugar
- 4 tablespoons lime juice (enough for desired consistency)
Instructions
- Preheat your oven to 325°F (160°C).
- Grease and flour 2 loaf pans or 1 Bundt pan and set them aside.
- In a large bowl or stand mixer, beat the softened butter and cream cheese together until light and fluffy, about 2 minutes.
- Slowly add the sugar and eggs alternately, ensuring each addition is fully mixed before adding more.
- Mix in the vanilla extract, lime juice, lime zest, and salt.
- Gradually add the flour to the batter, mixing until just combined.
- Divide the batter evenly between the prepared loaf pans or pour it into the Bundt pan.
- Bake at 325°F (160°C) for 75-80 minutes. Check at the 70-minute mark as ovens may vary.
- Let the pound cake cool in the pan for 5 minutes before transferring it to a cooling rack.
- In a mixing bowl, combine the butter and powdered sugar, then add the lime juice. Mix until smooth. If you prefer a thicker glaze, add more powdered sugar.
- Drizzle the glaze over the warm cake, allowing it to run down the sides for a beautiful presentation.
Notes
For an extra burst of lime flavor, you can add more lime zest to the glaze.