Indulge in the tantalizing flavors of the Sunshine State with our delectable Key lime pound cake. This classic Southern dessert combines the vibrant zest of Key limes with the rich, buttery texture of a traditional pound cake. With three tempting variations—classic, cream cheese swirl, and glaze—this recipe offers a delightful treat for every palate.
Embark on a culinary journey with our classic Key lime pound cake, where the tangy citrus notes of Key lime infuse every moist and fluffy bite. Experience a harmonious blend of sweet and sour in our cream cheese swirl variation, where pockets of creamy, tangy cream cheese create a delightful surprise in each slice. Treat yourself to the ultimate indulgence with our glazed Key lime pound cake, where a luscious Key lime glaze adds a glossy sheen and an extra burst of citrusy goodness.
Whether you're a seasoned baker or a novice in the kitchen, our easy-to-follow recipe guides you through each step, ensuring a perfect result every time. Gather your ingredients, preheat your oven, and prepare to be captivated by the intoxicating aroma of freshly baked Key lime pound cake filling your home.
So, put on your apron, gather your loved ones, and embark on a delightful baking adventure. Create memories that will last a lifetime as you savor the irresistible taste of our Key lime pound cake, a true testament to the culinary treasures of the Florida Keys.
KEY LIME POUND CAKE
A slice of the Keys for your cake stand.
Provided by Southern Living Editors
Categories Cakes
Time 2h45m
Yield Serves 12
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan.
- Bake at 325°F for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
- Prepare Key Lime Glaze: Whisk together powdered sugar, fresh Key lime juice, and vanilla until smooth. Use immediately.
- Brush Key Lime Glaze over top and sides of cake immediately after preparing. Cool completely (about 1 hour).
KEY LIME POUND CAKE WITH GLAZE
This is a variation of the recipe that was in the April 2011 Southern Living magazine. It is a very moist cake with a delicate Key lime taste--not too overpowering. The basic pound cake recipe is from my grandmother, who was well known for her pound cakes!
Provided by kp1971us
Categories Desserts Cakes Pound Cake Recipes
Time 2h5m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan; line with parchment paper.
- Beat white sugar, butter, and shortening together with an electric mixer on medium speed until creamy.
- Sift cake flour, baking powder, and salt together. Add flour mixture, eggs, and cream alternately to the butter mixture, beginning and ending with the flour mixture. Beat on low speed just until blended. Stir in Key lime juice, lime zest, and vanilla extract. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 30 minutes. Cool in the pan on a wire rack for 15 minutes; remove cake from the pan to cool completely.
- While cake cools, combine powdered sugar, Key lime juice, and vanilla extract in a bowl. Immediately brush glaze over the top and sides of the cake.
Nutrition Facts : Calories 682.8 calories, Carbohydrate 89.9 g, Cholesterol 160.8 mg, Fat 34 g, Fiber 0.7 g, Protein 6.7 g, SaturatedFat 17.2 g, Sodium 90.2 mg, Sugar 60.7 g
KEY LIME POUNDCAKE
Susan Levin Turner has taught many Southerners, both professional chefs and home cooks, how to bake a proper cake. She has made cakes for politicians and celebrities, and turned out five when the chef Edna Lewis turned 76. "Cakes bring people together for celebrations and funerals and everything in between," she said. Ms. Turner, who owns Food Glorious Food in Tallahassee, Fla., developed this recipe to combine Key limes, a flavor associated with South Florida, with poundcake, a staple in the more rural, agricultural parts of North Florida. She bakes hers in an old-fashioned large square poundcake pan, but the recipe has been adapted here for a loaf pan, which is a little easier to find and work with. She likes to coat the inside of the greased cake pan with sugar, which helps the cake slide from the pan and offers a little more crispness to the crust. This recipe uses flour instead for tenderness, but the sugar method offers a homey Southern touch. Or use a combination of both.
Provided by Kim Severson
Categories cakes, dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make the cake: Heat oven to 325 degrees. Generously butter and flour a 9-by-5-inch loaf pan. Sift the flour and baking powder and set aside.
- Mix butter and cream cheese in bowl of a stand mixer, or with a hand mixer on medium speed, until blended; gradually add sugar and beat on medium speed for 5 minutes until light in color and fluffy. Add the beaten eggs about a quarter at a time, fully incorporating before adding the next.
- Add lime zest and mix to incorporate. Add dry ingredients alternately with lime juice, beginning and ending with flour mixture and adding juice in two additions. Mix just enough to incorporate. Pour batter into pan until it is just 3/4-inch from the top (you may have a little batter left over; do not use it or you risk overflow). Firmly tap the pan on the counter a few times to reduce air pockets.
- Bake for about 1 hour, or until just set in the middle. Check cake after 30 minutes; if top is browning too quickly, tent with foil. If the cake is not set in the middle after an hour, continue baking, checking middle at 5-minute intervals, until set.
- Cool in the pan for 20 minutes; loosen edges and turn out cake onto plate with raised edges to contain the glaze.
- Meanwhile, make the glaze: In a glass bowl, beat the cream cheese and butter until well blended and a little fluffy, about 2 minutes. With the mixer on slow speed, gradually add confectioners' sugar until fully incorporated, then beat for 20 to 30 seconds.
- Mix in the lime juice, then heat the mixture in a microwave oven for a minute or more until it is very warm and loose. Using a wooden skewer, poke several holes in the cake. Pour half the glaze over cake, let sit for 10 minutes, pour remaining glaze over cake and sprinkle with lime zest.
Nutrition Facts : @context http, Calories 599, UnsaturatedFat 10 grams, Carbohydrate 73 grams, Fat 33 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 19 grams, Sodium 166 milligrams, Sugar 53 grams, TransFat 1 gram
KEY LIME BUNDT CAKE
This Bundt cake takes its flavor cues from Key lime pie and fuses it with the best part of a coffee cake: the streusel, of course! The cinnamon-scented nubbins get scattered in the pan, layered in the middle, and sprinkled on top before baking. As for the lime, a full cup of juice flavors the batter, the syrup that infuses the cake, and makes an appearance in the sweet and tart glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Time 4h
Yield Serves 16 to 20
Number Of Ingredients 19
Steps:
- For the Streusel: Preheat oven to 325°F. Pulse graham crackers in a food processor until fine (you should have 1 heaping cup); transfer to a large bowl and whisk in flour, salt, and cinnamon. Add brown sugar; whisk to combine. Using your fingers, work in butter until mixture is evenly moistened (you should have 3 1/4 cups). Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. Sprinkle 1 cup streusel evenly into bottom of pan.
- For the Cake: Beat butter with granulated sugar, baking powder, salt, baking soda, and lime zest on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, to combine. Beat in flour in three additions, alternating with milk and then lime juice, beginning and ending with flour.
- Dollop half of batter over streusel in prepared pan. Sprinkle with 1 cup streusel; top with remaining batter. Spread with a spatula to cover streusel. Gather remaining streusel in your hands and press into large clumps before sprinkling over top to cover.
- Bake until a wooden skewer inserted in center comes out clean, 45 to 50 minutes. Remove cake from oven (leaving oven on) and let cool in pan on a wire rack 10 minutes. Turn out of pan onto a small baking sheet or pan large enough to hold cake; let cool 10 minutes.
- For the Syrup: Meanwhile, combine lime juice and granulated sugar in a small saucepan. Bring to a boil, stirring, until sugar has dissolved, then continue cooking until thickened slightly, 1 minute. Brush cake all over with syrup, continuing to brush until all of syrup is used and absorbed. Return cake to oven and bake just until syrup is set, 5 minutes.
- For the Glaze: Meanwhile, whisk together confectioners' sugar and lime juice. Immediately after removing cake from oven, use a large spatula to transfer it to rack. Let stand 5 minutes, then brush all over with glaze, dabbing top so as not to displace streusel. Let cool completely before serving. Cake can be stored at room temperature, loosely tented with foil, up to 3 days.
KEY LIME POUND CAKE
This Key lime pound cake was inspired from a basic pound cake recipe that I like to play around with. It's now the only cake requested at every gathering. The unfrosted cake freezes well. -Pat Stewart, Canton, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lime zest, vanilla and lime juice. Add flour alternately with milk, beating well after each addition. Transfer to prepared pan. , Bake until a toothpick inserted in center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan 10 minutes before removing to a wire rack to cool completely. For frosting, in a large bowl, beat cream cheese, butter, lime zest and lime juice until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, garnish with lime slices and additional zest.
Nutrition Facts : Calories 575 calories, Fat 36g fat (22g saturated fat), Cholesterol 161mg cholesterol, Sodium 306mg sodium, Carbohydrate 57g carbohydrate (33g sugars, Fiber 1g fiber), Protein 7g protein.
KEY LIME POUND CAKE RECIPE
Steps:
- Gather the ingredients. Position a rack in the center of the oven and heat to 325F.
- Grease and flour a 10 cup Bundt pan, or a 9 to 10-inch tube pan.
- To make the cake, add 1 cup butter and the sugar to the bowl of a stand mixer fitted with the paddle attachment. Alternatively, use a large bowl and an electric hand mixer. Beat on medium speed until light and fluffy, about 2 minutes.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl. Add the lime zest and vanilla, then beat again until well combined.
- Sift the flour, salt, baking powder, and baking soda into a separate bowl.
- Add half of the dry ingredients to the butter-sugar-egg mixture and beat on medium-low speed until just incorporated. Add the sour cream and beat to combine.
- Add the remaining dry ingredients and beat until just combined. Scrape down the sides and bottom of the bowl. Add the lime juice and beat until just combined.
- Put the cake batter in the prepared Bundt or tube pan, spreading the top level. Bake until the edges are golden brown and a cake tester or thin skewer inserted in the center of the cake comes out clean, 1 hour to 1 hour and 20 minutes.
- Let the cake cool in the pan, about 15 minutes, then turn out onto a rack to cool completely.
- To make the glaze, combine the confectioners' sugar and 1 1/2 tablespoons of the key lime juice in a small bowl. Whisk until smooth. The glaze should be pourable. If the glaze is too thick, add 1 teaspoon at a time to reach the correct consistency.
- Pour the glaze over the cooled cake, covering the top and letting it run down the sides a bit. Garnish with key lime zest or slices, and coconut flakes, if desired. Slice and serve.
Nutrition Facts : Calories 432 kcal, Carbohydrate 60 g, Cholesterol 110 mg, Fiber 1 g, Protein 5 g, SaturatedFat 11 g, Sodium 254 mg, Sugar 39 g, Fat 20 g, UnsaturatedFat 0 g
KEY LIME POUND CAKE
This key lime pound cake will take you to The Keys. It's a tender and moist pound cake. Refreshing, the key lime flavor isn't overpowering. Brushing with a key lime glaze is perfect and enhances the citrus flavor. Since it's brushed while warm the glaze soaks into the pound cake. You can serve this for any occasion ... it will be...
Provided by Gayle Seidelman
Categories Cakes
Time 1h15m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy.
- 2. Gradually add sugar, beating at medium speed until light and fluffy.
- 3. Add eggs, 1 at a time, beating just until blended after each addition.
- 4. Stir together flour, baking powder, and salt.
- 5. Add some of the flour to butter mixture.
- 6. Alternate with milk. Beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
- 7. Stir in vanilla, lime zest, and lime juice.
- 8. Pour batter into a greased and floured 10-inch (12-cup) tube or Bundt pan.
- 9. Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean.
- 10. Cool in pan on a wire rack 10 to 15 minutes.
- 11. Prepare the Key Lime Glaze by mixing together 1 c powdered sugar, 2 Tbsp key lime juice, and 1/2 tsp vanilla extract.
- 12. Remove cake from the pan.
- 13. Immediately brush glaze over top and sides of the cake.
- 14. Cool completely (about 1 hour).
KEY LIME POUND CAKE
Make and share this Key Lime Pound Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325°.
- Beat butter and shortening at medium speed in an electric stand mixer until creamy.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add eggs, one at a time, beating just until blended after each addition.
- In a bowl, stir together flour, baking powder, and salt.
- Add to butter mixture alternately with milk, beginning and ending with flour mixture.
- Beat at low speed just until blended after each addition.
- Stir in vanilla, lime zest, and lime juice.
- Pour batter into a greased and floured 10-inch tube pan.
- Bake for 1 hour and 15 minutes to 1 hour and 20 minutes or until a pick comes out clean.
- Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
- Glaze-whisk together the powdered sugar, lime juice, and vanilla until smooth; immediately brush over top and sides of cake.
- Cool completely (1 hour); garnish if desired.
Nutrition Facts : Calories 609.5, Fat 27.3, SaturatedFat 13.2, Cholesterol 136.5, Sodium 221.4, Carbohydrate 85.7, Fiber 0.9, Sugar 60.1, Protein 7.2
Tips:
- Make sure all ingredients are at room temperature before starting. This will help the cake batter mix more evenly and bake more consistently.
- Use fresh key limes for the best flavor. If you can't find key limes, you can substitute regular limes, but the flavor will be slightly different.
- Do not overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking will dry out the cake.
- Let the cake cool completely before glazing. This will help the glaze set properly.
Conclusion:
Key lime pound cake is a delicious and refreshing dessert that is perfect for any occasion. With its bright citrus flavor and moist, tender texture, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this key lime pound cake recipe a try.
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