KEY LIME POUND CAKE

Key Lime Pound Cake is a luscious dessert blending the zesty flavors of key lime with the richness of cream cheese glaze. Baked to perfection in a Bundt pan, this cake offers a delicious treat for any occasion. With its fluffy texture and tangy notes, it’s sure to please your taste buds. Enjoy it as a dessert option or pair it with your favorite hot beverage for a cozy afternoon treat. This pound cake is very simple to make and bursting with citrusy goodness. It is indeed a crowd-pleaser from the first bite to the last crumb.

Ingredients:

1 1/3 cups unsalted butter

4 eggs

1 egg yolk

2 1/3 cups all-purpose flour

1/3 cup lime juice, divided

2 cups granulated sugar

3 tbsp. key lime zest

2/3 tsp. vanilla extract

For The Glaze:

1/3 tsp vanilla extract

2/3 cup cream cheese, softened

2 1/3 tbsp. butter

2 tsp. key lime zest

1 1/3 tbsp key lime juice

2 2/3 cups confectioners’ sugar

Instructions:

1. Prep a 10″ Bundt cake pan by lightly coating it with nonstick cooking spray.
2. In a mixing bowl, whip up the butter using an electric mixer until it’s fluffy. Then, add sugar and continue beating for 3 to 5 minutes.
3. Add the eggs one by one, making sure to blend well after each addition.
4. Pour the egg yolk and beat to ensure it is well incorporated into the mixture.
5. Grate some fresh lime zest and fold it into the batter to ensure an even distribution.
6. Then add lime juice and vanilla extract until everything is well combined.
7. Spread the batter evenly into a bundt pan, slide it into a preheated oven at 325°F, and bake for 80 to 90 minutes or until a toothpick inserted in the center comes out clean.
8. Once baked, remove it from the oven and let it cool to room temperature.
9. Meanwhile, in a separate bowl, add butter and cream cheese and whisk until thoroughly blended.
10. Gradually add the confectioner’s sugar into the mix, keep whisking to ensure a smooth consistency.
11. Add lime zest, lime juice, and vanilla extract, and stir until everything combines well.
12. Once the cake has cooled, generously spread the icing glaze over its top and place it in the refrigerator.
13. Once ready to serve, take it out of the refrigerator, slice, and serve.

Yield: 4

KEY LIME POUND CAKE

Print

Key Lime Pound Cake is a luscious dessert blending the zesty flavors of key lime with the richness of cream cheese glaze. Baked to perfection in a Bundt pan, this cake offers a delicious treat for any occasion.

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Ingredients

• 1 1/3 cups unsalted butter
• 4 eggs
• 1 egg yolk
• 2 1/3 cups all-purpose flour
• 1/3 cup lime juice, divided
• 2 cups granulated sugar
• 3 tbsp. key lime zest
• 2/3 tsp. vanilla extract

For The Glaze:

• 1/3 tsp vanilla extract
• 2/3 cup cream cheese, softened
• 2 1/3 tbsp. butter
• 2 tsp. key lime zest
• 1 1/3 tbsp key lime juice
• 2 2/3 cups confectioners’ sugar

Instructions

1. Prep a 10" Bundt cake pan by lightly coating it with nonstick cooking spray.
2. In a mixing bowl, whip up the butter using an electric mixer until it's fluffy. Then, add sugar and continue beating for 3 to 5 minutes.
3. Add the eggs one by one, making sure to blend well after each addition.
4. Pour the egg yolk and beat to ensure it is well incorporated into the mixture.
5. Grate some fresh lime zest and fold it into the batter to ensure an even distribution.
6. Then add lime juice and vanilla extract until everything is well combined.
7. Spread the batter evenly into a bundt pan, slide it into a preheated oven at 325°F, and bake for 80 to 90 minutes or until a toothpick inserted in the center comes out clean.
8. Once baked, remove it from the oven and let it cool to room temperature.
9.   Meanwhile, in a separate bowl, add butter and cream cheese and whisk until thoroughly blended.
10. Gradually add the confectioner's sugar into the mix, keep whisking to ensure a smooth consistency.
11. Add lime zest, lime juice, and vanilla extract, and stir until everything combines well.
12. Once the cake has cooled, generously spread the icing glaze over its top and place it in the refrigerator.
13. Once ready to serve, take it out of the refrigerator, slice, and serve.

Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 670Total Fat: 32gCarbohydrates: 89gProtein: 7g