Key Lime Cream Cheese Pound Cake

Key Lime Cream Cheese Pound Cake is a deliciously moist and flavorful dessert, combining the richness of a classic pound cake with the tangy brightness of key lime. The addition of cream cheese gives the cake a velvety texture, while the key lime zest and juice add a refreshing citrusy zing. Topped with a luscious key lime glaze, this cake is a perfect treat for any occasion, from summer gatherings to cozy family dinners. If you love citrus desserts, this cake is sure to become a favorite!

Ingredients:

For the Cake:

• 1 1/2 cups (3 sticks) unsalted butter, softened
• 1 (8 oz) package cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup key lime juice (freshly squeezed preferred)
• 1 tablespoon key lime zest
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/4 cup whole milk
• Green food coloring (optional, for a vibrant green color)

For the Key Lime Glaze:

• 1 1/2 cups powdered sugar
• 3 tablespoons key lime juice
• 1 teaspoon key lime zest
• 1/2 teaspoon vanilla extract

Preparation:

Step 1: Preheat and Prepare the Pan

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or spray it with non-stick baking spray to ensure easy cake release.

Step 2: Cream Butter, Cream Cheese, and Sugar

In a large mixing bowl, beat the butter and cream cheese together using an electric mixer until smooth and creamy, about 2 minutes. Gradually add the sugar, beating on medium speed for 4-5 minutes until light and fluffy.

Step 3: Add Eggs

Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.

Step 4: Incorporate Dry and Wet Ingredients

In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the butter mixture, alternating with the key lime juice and milk. Begin and end with the flour mixture. Stir in the key lime zest, vanilla extract, and almond extract. If desired, add a few drops of green food coloring to enhance the lime appearance.

Step 5: Bake the Cake

Pour the batter into the prepared Bundt pan and smooth the top. Bake for 75-85 minutes or until a toothpick inserted in the center comes out clean.

Step 6: Cool the Cake

Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.

Step 7: Prepare the Key Lime Glaze

In a medium bowl, whisk together powdered sugar, key lime juice, key lime zest, and vanilla extract until smooth. If the glaze is too thick, add more key lime juice, one teaspoon at a time, until desired consistency is reached.

Step 8: Glaze and Serve

Drizzle the glaze over the cooled cake, allowing it to drip down the sides. Let it set before slicing and serving.

Variations:

• Coconut Key Lime Pound Cake: Add 1/2 cup shredded coconut to the batter for a tropical twist.
• Key Lime White Chocolate Pound Cake: Fold in 1/2 cup white chocolate chips for a sweet balance to the citrus flavor.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.

Cooking Notes:

• Use fresh key lime juice for the best flavor. Bottled juice can be used in a pinch, but fresh juice provides a more authentic taste.
• Do not overmix the batter, as this can lead to a dense cake.
• Pound cakes bake slowly, so check for doneness with a toothpick inserted into the center.

Serving Suggestions:

• Serve with fresh whipped cream and key lime slices.
• Pair with a scoop of vanilla ice cream for an extra indulgent treat.
• Garnish with toasted coconut or a sprinkle of powdered sugar.

Tips:

• Bring all ingredients to room temperature before mixing for a smoother batter.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Freeze slices wrapped in plastic wrap and foil for up to 3 months.

Prep Time:

• 20 minutes

Cooking Time:

• 75-85 minutes

Total Time:

• Approximately 1 hour 45 minutes

Nutritional Information (Per Slice):

• Calories: 420
• Protein: 5g
• Sodium: 180mg

FAQs:

Can I use regular limes instead of key limes?

Yes, regular limes can be used if key limes are not available. However, key limes have a slightly sweeter and more aromatic taste that enhances the cake’s flavor.

How do I know when my pound cake is done?

Use the toothpick test: insert a toothpick into the center of the cake, and if it comes out clean or with a few crumbs, the cake is ready.

Can I make this cake ahead of time?

Yes! This cake can be made a day in advance and stored covered at room temperature or in the refrigerator. The flavors develop even more overnight.

Conclusion:

Key Lime Cream Cheese Pound Cake is a delightful dessert that combines the zesty tang of key limes with the rich, buttery texture of a classic pound cake. The creamy glaze enhances its citrusy goodness, making each bite a perfect balance of sweetness and tartness. Whether served at a special gathering or enjoyed with a cup of coffee, this cake is sure to impress. Try this recipe and experience the refreshing flavor of key lime in a decadent pound cake!