Key Lime Pound Cake
Bright, tangy Key Lime Pound Cake with a rich, ultra-moist crumb and a glossy citrus glaze. Every slice bursts with fresh lime juice and fragrant zest for a sunshine-in-a-bite moment. It’s the one I keep sneaking slivers of while it cools.
Servings 12
Equipment
Ingredients
- 3 Cups Sugar
- 1 Cup Butter softened
- ½ Cup Shortening
- 3 Cups Flour
- ½ teaspoon Baking Powder
- 6 Eggs
- 1 Cup Heavy Cream
- ¼ Cup Key Lime Juice
- 1 teaspoon Lime Zest
- 1 teaspoon Vanilla Extract
Glaze
- 1 Cup Powdered Sugar
- 2 Tablespoons Key Lime Juice
- ½ teaspoon Vanilla Extract
Instructions
- Preheat the oven to 300℉.
- Grease and flour a 9-10 inch Bundt cake pan.
- Beat the sugar, butter, and shortening with an electric mixer in a large bowl until light and fluffy.
- Whisk together the flour and baking powder in a separate bowl.
- Beat the eggs, heavy cream, key lime juice, lime zest, and vanilla extract into the butter mixture.
- Beat in the flour mixture just until combined.
- Pour the batter into the prepared pan.
- Bake at 300℉ for 1 hour and 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan on a wire rack for 15 minutes. Remove the cake from the pan to cool completely.
- When the cake is cooled, make the glaze.
Glaze
- In a bowl, whisk the powdered sugar, key lime juice, and vanilla extract.
- Immediately spoon the glaze over the top and side of the cake.