Dreamy Key Lime Pound Cake

Slice into velvet-soft, ultra-bright Key lime pound cake that brings a splash of sun to every table. Every bite's got sweet, sharp, and plush notes for a treat that's rich but still light. That glistening lime icing on top keeps everything tasting and smelling fresh. It's the pick-me-up dessert for weeknights or a big splash at your next get-together.

The first time I baked this was for a cookout in the backyard. Since then, it's my favorite thing to bring to a potluck. Folks always say it feels new but familiar, and nobody's ever got leftovers.

Irresistible Ingredients

• Powdered sugar: Makes the sticky-sweet topping and blends in smoothly if sifted first
• Vanilla extract in glaze: Adds warmth to balance the sharp lime finish
• Key lime juice in glaze: Doubles up on citrus kick in the icing, making flavors pop
• Large eggs: Give the cake a sturdy texture and plush bite; grab eggs with bright yellows and no cracks
• Salt: Pops the other flavors; sprinkle in fine sea salt for even mixing
• Baking powder: Helps the cake rise light and tall; use a fresh batch for a good lift
• Cake flour: Sifted well for cloud-like softness and a nice spring when you bite
• Shortening: Keeps everything extra soft; neutral flavor is best so the lime shines through
• Unsalted butter: Adds all that rich, classic taste; pick butter that's soft and smells clean
• White sugar: Brings sweetness and keeps the cake crumb super light
• Heavy cream: Gives a moist, delicate bite; use the full-fat kind for creaminess
• Fresh Key lime juice: Delivers the tart, signature flavor; squeeze for boldest taste
• Lime zest: Packs the batter with big lime aroma; use fragrant, small limes
• Vanilla extract: Adds depth and rounds out the citrus; spring for the real stuff

Simple How-To Steps

Whisk Up the Glaze:

Stir up powdered sugar, Key lime juice, and a splash of vanilla until it's totally smooth. Pour it generously over the cooled cake so it drips down the sides and sets with shine.

Cool-Off Time:

Let your cake hang out in the pan for ten minutes after baking. That way it won't break when coming out. Gently run a knife around the sides, then flip onto a rack to cool all the way.

Into the Oven:

Spread your batter in the prepped pan, smooth on top, and bake at 350° for roughly 55–65 minutes. You want a deep golden crust and a toothpick that comes out clean. Check early to avoid overbaking.

Mix Wet and Dry:

Dump the dry mix slowly into your wet bowl, folding until you don't see streaks. Don't beat it—just blend so everything comes together.

Handle the Dry Team:

In another bowl, whisk cake flour, baking powder, and salt so there's no clumpy spots.

Time for Cream & Flavors:

Blend in the heavy cream, fresh lime juice, zest, and vanilla on a low speed so it doesn't splatter. This gives you tang everywhere.

Add the Eggs:

Crack in one egg at a time, beating after each until it's all blended up smooth.

Whip Up Fat and Sugar:

Beat the butter, shortening, and sugar in a big bowl until they're super fluffy and pale. Scrape the sides a lot to get it perfectly even.

Grease Your Pan:

Coat your loaf or bundt pan really well with grease and a sprinkle of flour. If you skimp, your cake might stick.

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Good To Know

The burst of lime zest here really wakes things up—there's a bright aroma I love. My nephew always helps zest limes with me and sneaks little tastes every time we bake, which is half the fun.

Best Way to Store

Wrap up your cake in wax paper and pop it in a sealed container on the counter; it'll be good for three days. For longer, slice it up, wrap tight, and freeze so you can grab a citrusy treat any time. Let the glaze firm up before wrapping.

Easy Ingredient Swaps

No Key limes Don't stress—Persian limes (the regular kind) will do fine, just go for ones that smell bright and are small. Out of heavy cream Mix whole milk with a dab of melted butter for a quick swap. The cake might turn out a tad lighter but still tasty.

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Serving Ideas

Eat it plain with a mug of tea, or load slices up with berries and a fat dollop of whipped cream. For parties, top with toasted coconut and fresh lime rounds. This cake's lively flavor fits right in with fruit salad and sparkling drinks.

A Slice of History

Key lime treats come straight out of southern seaside kitchens, thanks to those legendary Florida limes. This one borrows from classic Southern pound cakes, all about that perfect moist bite with cheerful citrus. Sharing this at gatherings always turns heads and brings on the stories.

FAQs About the Recipe

→ What's the trick for super moist cake?

Don't rush when blending sugar, shortening, and butter. Mixing these until fluffy with cake flour and a bit of heavy cream helps keep every bite light and moist.

→ Can I use regular limes instead of Key limes?

Swapping in regular limes works, but the taste won't be as punchy. Key limes are a bit stronger and smell amazing.

→ Why do you add glaze on top?

The sweet and tangy glaze wakes up the cake's lime flavor, plus it makes it look shiny and extra inviting.

→ What's the best way to keep it fresh?

Pop it into a sealed container on your counter for three days. Or chill it in the fridge and it'll stay good all week.

→ Could I freeze this cake?

Sure, just wrap up the slices tight and they'll last in your freezer for two months. Defrost them on the counter when you're ready to snack.

→ How should I serve up this cake?

Just slice and eat, or add juicy fruit and whipped cream if you're feeling fancy.