Luscious Key Lime Pound Cake: Tangy Bliss in Every Bite

Introduction

Key lime pie is a classic, but Key Lime Pound Cake? Now that's a game-changer. Imagine all the tangy, zesty goodness of key lime pie, but packed into a rich, moist pound cake that makes your taste buds do a happy dance. This dessert is the perfect balance of sweet and tart, with a dense, buttery texture that melts in your mouth. Whether you’re a citrus lover or just in the mood for a tropical twist, this pound cake is your ticket to lime heaven.

Key Takeaways:

• Pound cake just got a citrusy upgrade.
• No pie crust required—this is all about the cake!
• Perfect for serving at parties, brunches, or just for keeping all to yourself (we won’t judge).

Photo bySam Miller

Ingredients

• 3 cups all-purpose flour (the backbone of any pound cake adventure)
• ½ tsp baking powder (because we like a little lift)
• ¼ tsp salt (just enough to balance the sweetness)
• 1 cup unsalted butter (softened and ready to whip into creamy goodness)
• ½ cup shortening (makes the cake even fluffier)
• 3 cups granulated sugar (yes, we’re making cake, people!)
• 6 large eggs (room temperature, the golden glue of the cake world)
• 1 cup whole milk (creamy and smooth, just like we like it)
• 2 tbsp key lime zest (lime-packed flavor for that zing)
• ¼ cup fresh key lime juice (the star of the show)
• 1 tsp vanilla extract (because vanilla makes everything better)

For the glaze:

• 2 cups powdered sugar
• 3 tbsp fresh key lime juice (for extra tang)
• 1 tbsp key lime zest (for garnish)

Directions

1. Prep the oven: Preheat your oven to 325°F and grease and flour a bundt pan like you mean it—no one likes a cake that sticks!
2. Mix the dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Set it aside for its big moment.
3. Cream the butter & sugar: In a large bowl, beat together the butter, shortening, and sugar until light and fluffy. Think clouds of sugar heaven.
4. Egg-cellent addition: Add the eggs, one at a time, beating after each one. Make sure they’re fully incorporated before moving on.
5. Alternate mixing: Gradually add the flour mixture, alternating with milk, starting and ending with the flour. Mix just until combined—you don’t want to overwork it.
6. Add the lime love: Stir in key lime zest, key lime juice, and vanilla extract. Your kitchen is about to smell amazing.
7. Bake it up: Pour the batter into your prepared bundt pan and smooth the top. Bake for 1 hour and 15 minutes, or until a toothpick comes out clean. Let it cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.
8. Glaze time: Mix powdered sugar with key lime juice to make a smooth glaze. Once the cake is cool, drizzle the glaze over the top and sprinkle with zest. Try not to eat it all in one sitting.

Side Dish Ideas

• Whipped Cream: A dollop of whipped cream makes each slice even more decadent.
• Fresh Berries: Strawberries or raspberries pair beautifully with the tartness of the lime.
• Iced Coffee: Serve it alongside a cold brew or iced latte for a café-style dessert.

Photo bySam Miller

Nutritional Facts (Per serving)

• Calories: 410 kcal
• Carbs: 55g
• Protein: 4g
• Fat: 20g
• Fiber: 1g
• Sugar: 40g

Prep/Cook Time

• Prep time: 20 minutes
• Cook time: 1 hour 15 minutes
• Total time: 1 hour 35 minutes

Conclusion

You’ve just baked your way to tropical bliss with this Key Lime Pound Cake! The fresh zest, the tangy lime juice, the buttery pound cake—it all comes together in one delicious dessert that's equal parts rich and refreshing. Whether you’re serving it at a summer BBQ, treating yourself after a long day, or showing off at a potluck, this cake is guaranteed to be a crowd-pleaser. Lime lovers, rejoice—you've just found your new favorite dessert!