why make this recipe
This Key Lime Pound Cake is bright, moist, and easy to bake. It uses simple pantry ingredients and fresh lime for a clear citrus flavor. Make it for family dinners, a small party, or when you want a sweet and tart treat.
introduction
This cake brings a clear lime taste and a fine, dense crumb. It is simple to mix and bake. For another take on this cake, you can see a similar Key Lime Pound Cake recipe with slight changes.
how to make Key Lime Pound Cake
Follow the directions below for a classic loaf. Use room temperature butter and eggs for a smooth batter. Mix just until the dry and wet parts join so the cake stays tender. For a different texture and more dense feel, you can read a denser version of the Key Lime Pound Cake.
Ingredients :
1 cup unsalted butter, 2 cups sugar, 4 eggs, 3 cups all-purpose flour, 1/2 cup lime juice, Zest of 2 limes, 1/2 teaspoon baking powder, 1/4 teaspoon salt
Directions :
Preheat the oven to 350°F (175°C). Grease and flour a loaf pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lime juice and lime zest. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Let cool before serving.
how to serve Key Lime Pound Cake
Slice the cake and serve plain or with a light dusting of powdered sugar. A dollop of whipped cream or a spoon of vanilla ice cream pairs well. Garnish with thin lime slices or extra lime zest for a fresh look.
how to store Key Lime Pound Cake
Let the cake cool fully. Wrap it in plastic wrap or keep it in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices in a freezer bag for up to 2 months. Thaw in the fridge or at room temperature before serving.
tips to make Key Lime Pound Cake
- Use room temperature butter and eggs to get a smooth batter.
- Do not overmix after you add the flour. Mix until combined.
- Test the cake with a toothpick at 60 minutes to avoid overbaking.
- Fresh lime zest gives the best flavor; use a fine grater.
- Let the cake cool in the pan 10 minutes, then move to a rack to cool fully.
variation (if any)
- Add a simple glaze: mix powdered sugar with a little lime juice and drizzle over the cooled cake.
- Fold in 1/2 cup sour cream to the batter for a richer cake.
- Stir 1/2 cup shredded coconut into the batter for a tropical touch.
FAQs
Q: Can I use bottled lime juice?
A: Yes, but fresh lime juice gives a brighter taste.
Q: Can I bake this in a bundt pan?
A: Yes. Reduce the bake time and check for doneness earlier.
Q: How do I know the cake is done?
A: Insert a toothpick in the center. If it comes out clean or with a few crumbs, it is done.
Q: Can I make this ahead?
A: Yes. Bake, cool, wrap, and store in the fridge or freeze. Slice when ready to serve.
Q: Can I add lime glaze?
A: Yes. A simple powdered sugar and lime juice glaze works well.
Conclusion
If you want another simple take on Key Lime Pound Cake, try the recipe on Plain Chicken for a classic version. For a dense and very rich pound cake idea, see the version at That Skinny Chick Can Bake for a denser, delicious cake.
Key Lime Pound Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lime juice and lime zest.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Let cool before serving.