Key Lime Pound Cake Delight

This tender Key lime pound cake is the perfect mix of sweet and zippy Bright citrus comes through in every bite and its creamy softness is what I crave when I want to wow friends or simply snack with my coffee Trust me sharing a slice lights up any get together

I baked this for a sunny backyard get-together and it vanished before I blinked Now, everyone asks me to bring it for parties and family fun days!

Irresistible Ingredients

• Vanilla extract: ties everything together and adds a lovely warmth Splash in real vanilla if you can
• Lime zest: makes the flavor pop big time Scrub your limes and grate only the green part
• Fresh Key lime juice: gives that signature tart taste Real juice makes a difference
• Cake flour: sift it for extra fluffiness Choose low protein flour for the lightest cake
• Salt: helps all the tastes come through sharp Use fine sea salt for even flavor
• Baking powder: lets the cake rise up tall Fresh powder is best to avoid any duds
• Large eggs: hold the cake together and give structure Room temp eggs work best
• Heavy cream: keeps things extra moist and rich Get the real deal with full fat
• Vegetable shortening: makes the crumb soft as a cloud Go with the trans fat free kind
• White sugar: sweetens and helps with a soft crumb Pick a high-grade granulated sugar for the best bite
• Unsalted butter: softened for that classic creamy base Good butter means amazing flavor
• Powdered sugar: whips up into the smoothest glaze Sift out lumps for a silky finish
• A splash more Key lime juice for glaze: amps up the tang at the end
• Another little pour of vanilla in the glaze: brings everything together

Simple How-To Steps

Ready the Glaze:

In a bowl, stir together the powdered sugar, splash of Key lime juice, and a bit of vanilla until smooth Set aside for later—you’ll want it pourable

Give the Cake Time to Cool:

Once it’s baked, let it sit in the pan about ten minutes Flip it out onto a rack and let cool all the way so it holds together well

Get Your Pan Prepped:

First, turn on your oven to the right setting Grease and flour a bundt or loaf pan well so nothing sticks

Time for Batter:

Spoon all the finished batter into your pan Smooth the top, then place on the center oven rack Bake til the top is gold and a toothpick comes out clean This usually takes around an hour

Mix Flour and Leaveners:

Whisk cake flour, baking powder, and salt in a separate bowl That way it all gets mixed in even

Beat in the Eggs:

Crack your eggs into a little bowl Add one by one to the mixer, blending each time so it’s all blended and smooth This is what keeps your cake stable

Cream Butter, Shortening & Sugar:

Beat soft butter, shortening, and sugar together on medium until it goes fluffy and light Give it about 3 to 5 minutes This helps air get trapped so your cake rises well

Combine Wet Bits:

Stir in heavy cream, Key lime juice, lime zest, and a splash of vanilla Go gently, just mixing until it’s all together

Join Wet & Dry:

Add the dry mix into the wet a bit at a time Stir just until you see no flour streaks Stop when it looks even—overmixing messes up the crumb

Icy Finish:

Drizzle your glaze over the cold cake Let it sit for ten minutes to set—it cuts clean and looks great

Dishing Up:

When the glaze is set, slice and serve The sweet tart coating makes each piece sing

Pin it

I love how the scent of lime zest fills my house when I bake It always throws me back to sun-drenched days in Florida as a kid—citrus desserts there were always exciting and full of zing

Fresh Storage Ideas

To keep it soft, just pop the cake in a sealed container on your countertop—it’ll taste great for days For saving leftovers longer, wrap each slice and stash them in the freezer The glaze holds tight so you can carry slices for parties or hand out as sweet gifts

Swaps that Work

No Key limes? Regular limes are close enough—just a bit softer on flavor Always squeeze your own juice for that punch! If you’re out of cake flour, use all purpose but take out two tablespoons per cup and put cornstarch in instead—turns out just as tender

How to Serve

This cake really shines on its own but is also awesome with a spoonful of softly whipped cream For something tropical, try coconut cream or sprinkle with toasted coconut I love it with a glass of iced tea or strong coffee for laid-back hangouts

Pin it

Fun Citrus Facts

Southern and Florida bakers have always loved Key lime sweets They use both the peel and juice to really show off the flavor Key limes first landed with explorers from Spain, and these citrusy cakes have been a must at big gatherings ever since

Frequently Asked Questions

→ How can I keep this cake soft and moist?

Let your butter soften up before beating it with sugar and shortening. When you add the dry stuff, just mix it in gently. That stops the cake from getting tough.

→ Is it OK to use regular limes instead?

Totally! Regular limes work, though the cake will be a little less tart. Still tasty.

→ What’s sifting the flour do?

Sifting gets rid of lumps and puffs up the flour, which makes the cake lighter once it’s baked.

→ What’s the best way to store extra cake?

Wrap it up tight. Leave on the counter for 3 days, or throw it in the fridge if you want it to last longer.

→ When should the glaze go on?

Wait for the cake to cool off all the way, then drizzle over the glaze. Give it at least 10 minutes to set before you cut it up.