Why Make This Recipe
Key Lime Pound Cake is a delightful combination of the rich, buttery flavor of pound cake with the bright, tangy notes of key lime. It’s an easy-to-make dessert that will impress your family and friends. Perfect for gatherings, potlucks, or a sweet treat after dinner, this cake is both refreshing and satisfying.
How to Make Key Lime Pound Cake
Ingredients:
- 1 (16.5 oz) box of vanilla pound cake mix
- 3/4 cup cold water
- 1/2 cup unsalted butter, melted
- 1 large egg
- 3 tbsp key lime juice
- 2 tbsp key lime zest
- 3 drops lime gel food coloring (optional)
- 1 1/2 cups powdered sugar
- 6 tbsp key lime zest
- 4 tbsp key lime juice
Directions:
- Preheat the oven to 350°F and coat two small loaf pans with non-stick baking spray.
- In a large mixing bowl, combine the cake mix, cold water, melted butter, egg, key lime juice, key lime zest, and gel food coloring (if using).
- Divide the batter evenly between the two loaf pans and gently tap the pans on the countertop to release any air bubbles.
- Place the loaf pans on a large baking sheet and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cakes from the oven and place them on a wire rack to cool for 10 minutes before flipping them out of the pans.
- For the glaze: In a medium bowl, whisk together the powdered sugar, lime juice, and lime zest until smooth.
- Place the cooled cakes on a wire rack with a baking sheet underneath to catch the glaze drips. Slowly pour the glaze over the cakes, allowing it to set before cutting and serving.
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How to Serve Key Lime Pound Cake
Key Lime Pound Cake can be served warm or at room temperature. It’s delicious on its own, but you can also add a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. Garnish with additional lime zest for a pop of color and flavor.
How to Store Key Lime Pound Cake
To store Key Lime Pound Cake, let it cool completely. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. It can be kept at room temperature for up to 2 days and in the refrigerator for about a week. You can also freeze it for longer storage—just make sure to wrap it well!
Tips to Make Key Lime Pound Cake
- Make sure all your ingredients are at room temperature for best results.
- If you want a more intense lime flavor, add a bit more key lime juice and zest to the batter and glaze.
- Don’t skip tapping the pans to release air bubbles; it helps the cake rise evenly.
Variations
For a fun twist, you can add chopped nuts or dried fruit to the batter. You could also try swapping the key lime juice with lemon juice for a different flavor. Feel free to experiment with the glaze by adding coconut or using a different type of fruit juice.
FAQs
1. Can I use fresh key limes instead of bottled juice?
Yes, using fresh key limes will enhance the flavor of your cake. Just make sure to zest and juice them before mixing them into the batter.
2. Can I make this cake ahead of time?
Absolutely! Key Lime Pound Cake can be made a day or two in advance. Just store it properly to keep it fresh.
3. Is this cake suitable for freezing?
Yes, you can freeze the cake! Ensure it’s tightly wrapped before placing it in the freezer. Thaw it in the refrigerator when you’re ready to enjoy it.
Key Lime Pound Cake
Ingredients
Method
- Preheat the oven to 350°F and coat two small loaf pans with non-stick baking spray.
- In a large mixing bowl, combine the cake mix, cold water, melted butter, egg, key lime juice, key lime zest, and gel food coloring (if using).
- Divide the batter evenly between the two loaf pans and gently tap the pans on the countertop to release any air bubbles.
- Place the loaf pans on a large baking sheet and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cakes from the oven and place them on a wire rack to cool for 10 minutes before flipping them out of the pans.
- In a medium bowl, whisk together the powdered sugar, lime juice, and lime zest until smooth.
- Place the cooled cakes on a wire rack with a baking sheet underneath to catch the glaze drips. Slowly pour the glaze over the cakes, allowing it to set before cutting and serving.