Key Lime Cake (Printable Version)
Lively pound cake with a punchy Key lime icing. Soft, fluffy inside packed with citrus—just right for any fun time.
# What You'll Need:
→ Cake Batter
01 -
1 teaspoon vanilla extract
02 -
1 teaspoon finely grated lime zest
03 -
60 ml fresh Key lime juice
04 -
240 ml heavy cream
05 -
6 large eggs
06 -
0.5 g salt
07 -
2.5 g baking powder
08 -
360 g cake flour, sifted
09 -
115 g vegetable shortening
10 -
227 g unsalted butter, softened
11 -
600 g white sugar
→ Glaze
12 -
0.5 teaspoon vanilla extract
13 -
30 ml Key lime juice
14 -
120 g powdered sugar
# Step-by-Step Guide:
01 -
Pour the glaze all over the cool cake and wait at least 10 minutes for it to firm up before you slice.
02 -
Stir together the powdered sugar, Key lime juice, and vanilla in a small bowl till it looks smooth and runny.
03 -
After baking, let it sit in the pan for about ten minutes, then tip it onto a wire rack and let it finish cooling before you glaze.
04 -
Spread the batter evenly in your pans. Bake on the middle shelf 55-65 minutes until a toothpick comes out clean.
05 -
Add dry ingredients into the wet ones bit by bit. Stop mixing as soon as it all comes together. Don’t overmix so the cake stays soft.
06 -
Mix up cake flour, baking powder, and salt in a separate bowl until everything looks even.
07 -
Now fold in the heavy cream, Key lime juice, that lime zest, and vanilla. Stir gently—don’t beat it.
08 -
Drop your eggs in one by one, blending well after each, until it’s all nice and smooth.
09 -
Beat the sugar, butter, and shortening together in a big bowl. Use a hand or stand mixer and keep going until it turns fluffy.
10 -
Set your oven to 175°C. Grease and flour your bundt or loaf pans so you won’t struggle when it’s time to take out the cake.
# Additional Notes:
01 -
Fresh Key lime juice and zest give you the brightest citrus taste, so grab them if you can.
02 -
Can’t find Key limes? You can use regular limes, but the flavor will be a bit milder.