Key Lime Pound Cake with Key Lime Frosting

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Key Lime Pound Cake with Key Lime Frosting

If you’re looking for a dessert that is both refreshing and indulgent, then Key Lime Pound Cake with Key Lime Frosting is the ultimate treat. This delightful cake combines the richness of a classic pound cake with the bright, tangy flavor of key limes, resulting in a dessert that’s sweet, zesty, and absolutely irresistible. Perfect for spring gatherings, summer picnics, or a festive dinner table, this cake is a showstopper in both taste and appearance. The dense, buttery crumb of the pound cake pairs beautifully with the vibrant citrus notes, while the luscious frosting adds a creamy, slightly tart finish that will have everyone reaching for a second slice.

Key limes, known for their distinct aromatic flavor, give this dessert a unique twist that sets it apart from your typical lemon or lime cakes. The balance of sweet and tart in every bite makes it a favorite among citrus lovers. If you’ve never baked with key limes before, this recipe will be an enjoyable introduction. The process is simple yet rewarding, and the result is nothing short of spectacular.

Ingredients

For the Pound Cake:

  • 3 cups all-purpose flour, sifted

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 cup (2 sticks) unsalted butter, softened

  • 2 ½ cups granulated sugar

  • 6 large eggs, at room temperature

  • 1 cup sour cream, at room temperature

  • ½ cup whole milk

  • ¼ cup fresh key lime juice

  • 2 teaspoons key lime zest

  • 2 teaspoons pure vanilla extract

For the Key Lime Frosting:

  • 8 ounces cream cheese, softened

  • ½ cup (1 stick) unsalted butter, softened

  • 4 cups powdered sugar, sifted

  • 2 tablespoons key lime juice

  • 1 teaspoon key lime zest

  • ½ teaspoon vanilla extract

Preparation

Step 1: Preheat and Prepare

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or a large loaf pan. Make sure to coat every nook and cranny to prevent sticking. You can also use non-stick baking spray with flour for ease.

Step 2: Mix Dry Ingredients

In a medium-sized bowl, whisk together flour, baking powder, baking soda, and salt. Sifting the flour will give your cake a lighter texture, which is essential for a pound cake that isn’t too dense.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat butter and sugar together using an electric mixer at medium speed for 4-5 minutes, until the mixture is light and fluffy. This step is crucial because creaming incorporates air into the batter, giving the cake its tender crumb.

Step 4: Add Eggs and Flavorings

Add the eggs, one at a time, beating well after each addition. Then mix in vanilla extract, key lime juice, and key lime zest. The citrus aroma will be irresistible at this stage!

Step 5: Combine Wet and Dry Ingredients

Reduce the mixer speed to low. Add the dry ingredients in three parts, alternating with sour cream and milk, starting and ending with the flour mixture. Mix until just combined—overmixing can make the cake dense.

Step 6: Bake

Pour the batter evenly into the prepared pan. Tap the pan gently on the counter to remove any air bubbles. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover it loosely with aluminum foil halfway through baking.

Step 7: Cool

Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely before frosting. A warm cake will melt your frosting, so patience is key.

Step 8: Make the Frosting

In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, until fully incorporated. Mix in key lime juice, zest, and vanilla extract. The frosting should be thick yet spreadable. Chill slightly if too soft.

Step 9: Frost the Cake

Once the cake is completely cooled, spread or pipe the frosting evenly over the top and sides. Garnish with extra lime zest or thin lime slices for a decorative touch.

Variation

  • Glazed Version: Instead of frosting, drizzle a key lime glaze (powdered sugar + lime juice) for a lighter finish.

  • Coconut Twist: Add ½ cup shredded coconut to the batter for a tropical flavor.

  • Mini Bundts or Cupcakes: Bake the batter in mini bundt pans or cupcake tins for individual servings.

  • Cream Filling: Fill the cake with lime-flavored whipped cream for extra indulgence.

COOKING Note

  • Always use fresh key lime juice for authentic flavor. Bottled lime juice often lacks the brightness of fresh juice.

  • Room temperature ingredients ensure smooth mixing and a uniform texture.

  • Test for doneness by checking multiple spots in the cake because dense cakes can sometimes look done on the outside while undercooked inside.

Serving Suggestions

  • Pair slices with a scoop of vanilla ice cream or whipped cream for a luxurious dessert.

  • Serve with a tall glass of iced tea or sparkling water with lime for a refreshing combination.

  • For parties, top each slice with a thin lime wheel or a sprinkle of coconut flakes.

Tips

  • Zesting Key Limes: Use a microplane for fine zest without the bitter white pith.

  • Storage: Store the frosted cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.

  • Freezing: Wrap the unfrosted cake in plastic wrap and foil; freeze for up to 2 months. Thaw overnight before frosting.

  • If you can’t find key limes, substitute with Persian limes, but reduce the juice slightly as they are less tart.

Prep Time: 20 minutes

Cooking Time: 75 minutes

Total Time: About 1 hour 35 minutes

Nutritional Information (per serving – approx. 12 servings)

  • Calories: ~ 480 kcal

  • Protein: ~ 6 g

  • Sodium: ~ 280 mg

  • Fat: ~ 24 g

  • Carbohydrates: ~ 60 g

  • Sugar: ~ 45 g

(Values are approximate and depend on exact ingredients used.)

FAQs

Q1: Can I use regular limes instead of key limes?

Yes, but key limes have a distinct flavor that’s slightly sweeter and more aromatic than regular limes. If substituting, use slightly less juice and taste as you go.

Q2: Can I make this cake ahead of time?

Absolutely! Bake the cake a day in advance and frost it the next day for the best flavor. The cake actually tastes better after sitting overnight.

Q3: Can I skip the frosting?

You can! A simple lime glaze works beautifully if you prefer something lighter.

Q4: How do I prevent the cake from sticking to the pan?

Grease and flour the pan thoroughly or use a baking spray with flour. Silicone bundt pans are also a great non-stick option.

Conclusion

Key Lime Pound Cake with Key Lime Frosting is the perfect harmony of rich, buttery cake and tangy citrus zing. It’s a dessert that delivers elegance and comfort in every slice, making it ideal for any occasion—whether you’re hosting a dinner party, celebrating a holiday, or just craving something special. The bright lime flavors cut through the richness, creating a well-balanced treat that never feels too heavy. With the tips, variations, and detailed steps provided here, you’re fully equipped to bake this stunning cake like a pro. So, grab those key limes and your favorite bundt pan—this citrusy masterpiece is calling your name!