Key Lime Pound Cake

Course Cakes, Dessert

Cuisine American, Southern

Keyword best-key-lime-cake-recipes, key-lime-cream-cheese-pound-cake, key-lime-pound-cake-recipe

Prep Time 20

Cook Time 1 30

Cooling time 4

Total Time 5 50

Servings servings

Calories 456kcal

Ingredients

3 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups unsalted butter softened
2 3/4 cups granulated sugar
6 large eggs
3 Tbsp key lime juice
1 tsp vanilla extract
1 8 oz sour cream
2 Tbsp key lime zest
Key Lime Simple Syrup:
1/2 cup key lime juice
1/2 cup granulated sugar
Glaze:
2 cups powdered sugar
2 oz softened plain cream cheese
2-4 Tbsp lime juice additional to taste
2 tsp lime zest
key lime zest or slices for garnishing

Instructions

Preheat the oven to 325°F. Butter and flour a large bundt pan or a tube pan or spray with non-stick cooking spray. Set aside.
Cake: In a medium size mixing bowl use a whisk to sift together flour, baking soda and salt.
Using an electric mixer on medium-high cream together butter and granulated sugar in a large bowl. Beat for 2-3 minutes or until fluffy and pale yellow in color.
To the bowl add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl periodically. Beat in key lime juice and vanilla extract.
Lower the speed of the mixer and add the sifted dry ingredients alternately with the sour cream. Mix on low speed until fully combined then increase the speed to medium, beating for 30 seconds or just until fully combined.
Use a large nonstick spatula or spoon to stir in the fresh lime zest by hand. Pour the batter evenly into the prepared pan.
Bake for 1 hour 20-30 minutes or until a toothpick inserted into the center comes back clean.
Cool in the pan on a wire rack while you make the simple syrup.
Key Lime Syrup: In a small saucepan over medium heat cook together lime juice and sugar just until the sugar is completely dissolved. Remove from heat.
Use a long skewer to poke holes all over the cake. Slowly pour the lime syrup into holes, repeating the process until all is used. Cool in the pan until it's just slightly warm then remove from pan to a cooling rack to cool completely.
Key Lime Cream Cheese Icing Glaze: In a small bowl, use an electric mixer to whip together powdered sugar with cream cheese. Add lime juice and extract. Add additional lime juice to thin to desired consistency 1 Tbsp at a time. Drizzle over the cooled cake. (Alternatively, dust with powdered sugar.)
Decorate with lime zest or lime slices and enjoy.
Store Key Lime Cake in an airtight container at room temperature for 3 days or chilled for up to 7 days.

Notes

- Lime Juice Substitution: Should you choose to skip the lime syrup, you should add 2 teaspoons of lime extract to the cake batter for more key lime flavor to compensate. You could also make this cake using lemon.

- Lime Extract: Due to the lime syrup, there's ample lime flavor in this cake. That said, lime extract will give you an even more intense lime flavor in the cake batter than lime juice alone. You can use 1 teaspoon in addition to the vanilla extract, if desired.

- Variations: You could also make this as a lime and lemon pound cake using half of each flavor. If you want a key lime cream cheese pound cake, add 4 ounces of softened cream cheese to the butter and cream it with the sugar per the recipe.

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