introduction
This Key Lime Pound Cake is bright, moist, and easy to make. It uses butter, sugar, eggs, flour, and fresh lime. The cake has a mild lime flavor and a soft crumb. For another simple version you can see a simple key lime pound cake recipe for more ideas.
why make this recipe
Make this cake when you want a fresh, tart dessert that feels like summer. It is not hard. You can bake it for a family meal, a small party, or a weeknight treat. The lime gives a nice lift to a classic pound cake.
how to make Key Lime Pound Cake
Work in steps and keep things ready. This helps the cake bake well and taste great. For a slightly different method and tips, you can read another key lime pound cake version.
Follow the full recipe below.
Ingredients :
1 cup butter, 2 cups sugar, 4 eggs, 3 cups flour, 1/2 cup lime juice, Zest of 2 limes, 1 teaspoon baking powder, 1/2 teaspoon salt
Directions :
- Preheat oven to 350°F (175°C). Grease and flour a cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the lime juice and lime zest.
- In another bowl, mix the flour, baking powder, and salt. Gradually add to the butter mixture, mixing until just combined.
- Pour the batter into the prepared pan.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Let cool before icing with lime glaze.
how to serve Key Lime Pound Cake
Slice the cake and serve at room temperature. Add a light lime glaze or a dusting of powdered sugar. A dollop of whipped cream or a few fresh berries work well. Serve with coffee or iced tea.
how to store Key Lime Pound Cake
Wrap the cooled cake in plastic wrap or keep it in an airtight container. Store at room temperature for 2 days. For longer storage, keep it in the fridge for up to one week. You can freeze slices for up to 2 months; thaw in the fridge before serving.
tips to make Key Lime Pound Cake
- Use room temperature butter and eggs for a smooth batter.
- Do not overmix after you add the flour. Mix until just combined.
- Check the cake at 60 minutes with a toothpick. If it needs more time, add 5–10 minutes and check again.
- Use fresh lime juice and zest for the best flavor.
- Let the cake cool in the pan for 10 minutes, then remove to a rack to cool completely.
variation (if any)
- Add 1/2 cup sour cream for a more moist cake.
- Fold in 1/2 cup finely chopped white chocolate for a richer taste.
- Make mini loaves and reduce bake time to about 35–45 minutes.
FAQs
Q: Can I use regular limes instead of key limes?
A: Yes. Use regular limes if key limes are not available. The flavor will be similar.
Q: Can I make this cake in a bundt pan?
A: Yes. Grease the pan well and bake for the same time, but check with a toothpick for doneness.
Q: How do I make a lime glaze?
A: Mix 1 cup powdered sugar with 2-3 tablespoons lime juice until smooth. Drizzle over the cooled cake.
Q: Can I reduce the sugar?
A: You can cut sugar a little, but the texture may change. Try reducing by 1/4 cup first.
Q: Can I use a stand mixer?
A: Yes. Use a stand mixer to cream butter and sugar, then add eggs one at a time.
Conclusion
This Key Lime Pound Cake is simple and bright. For another take on this cake with tips and photos, see Key Lime Pound Cake – Plain Chicken. If you want a dense, rich version, check out Key Lime Pound Cake – Dense & Delicious.
Key Lime Pound Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and flour a cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the lime juice and lime zest.
- In another bowl, mix the flour, baking powder, and salt. Gradually add to the butter mixture, mixing until just combined.
- Pour the batter into the prepared pan.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Let cool before icing with lime glaze.