Description
This Key Lime Pound Cake is a moist and flavorful dessert combining the tangy zest and juice of fresh key limes with a rich buttery pound cake base. It features a tender crumb enhanced by a creamy glaze infused with key lime and vanilla, perfect for a refreshing treat or a special occasion dessert.
Ingredients
Scale
Cake
- 1 cup butter, softened
- ½ cup Crisco shortening
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- â…› teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- ¼ cup key lime juice
- 1 teaspoon key lime zest
Glaze
- 1 cup powdered sugar
- 2 tablespoons key lime juice
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325ºF. Grease and flour a 10-inch tube pan thoroughly and set it aside to ensure the cake releases easily after baking.
- Cream Fat and Sugar: In an electric mixer bowl, beat the softened butter and Crisco shortening together on medium speed until the mixture becomes light and creamy, indicating it’s well aerated for a tender crumb.
- Add Sugar Gradually: Slowly add the sugar to the butter and shortening mixture, continuing to beat until the mixture is light and fluffy, which incorporates air for volume.
- Mix in Eggs: Add eggs one at a time, beating well after each addition to ensure each egg is fully incorporated and the batter stays smooth.
- Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents.
- Add Dry Ingredients and Milk Alternately: Add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix gently to combine without overworking.
- Incorporate Flavors: Stir in the vanilla extract, key lime juice, and key lime zest carefully to evenly distribute the citrus flavor without deflating the batter.
- Pour and Bake: Pour the batter into the prepared tube pan, spreading it evenly. Bake for 1 hour and 15 to 20 minutes, or until a long wooden pick inserted into the center comes out clean, indicating doneness.
- Cool Cake: Allow the cake to cool in the pan for 10 minutes. Then remove it from the pan and transfer to a wire rack, cooling completely to room temperature before glazing.
- Prepare and Apply Glaze: Whisk together the powdered sugar, key lime juice, and vanilla extract until smooth. Drizzle or pour the glaze over the cooled cake, allowing it to set before serving.
Notes
- Make sure all ingredients are at room temperature for the best texture.
- Do not overmix the batter once the flour is added to avoid a dense cake.
- If key limes are unavailable, regular lime juice can be substituted, but the flavor will be less authentic.
- Allow the glaze to set completely before slicing to prevent it from sliding off.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
