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Key Lime Pound Cake

Total Time

Prep: 40 min. Bake: 1 hour 15 min.

Makes

16 servings

This Key lime pound cake was inspired from a basic pound cake recipe that I like to play around with. It's now the only cake requested at every gathering. The unfrosted cake freezes well. —Pat Stewart, Canton, Georgia

Ingredients

  • 2 cups butter, softened
  • 2-1/2 cups sugar
  • 2 tablespoons grated key lime zest
  • 6 large eggs, room temperature
  • 2 tablespoons Key lime juice
  • 1 tablespoon vanilla extract
  • 4 cups (540 grams) cake flour
  • 1 teaspoon salt
  • 3/4 cup 2% milk
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon grated key lime zest
  • 1 tablespoon Key lime juice
  • 3-3/4 cups confectioners' sugar
  • Lime slices, optional

Directions

  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter, sugar and zest until light and fluffy, 5-7 minutes. Add juice and vanilla, and mix on high for 1 minute. Add 1 egg at a time, on low speed just until yellow disappears. Scrape down bowl as needed and between each addition. Sift flour and salt together into clean bowl. Add 1/3 of the flour mixture alternately with 1/2 of the milk, on low speed until just mixed, beginning and ending with flour. Transfer to prepared pan.
  2. Bake until a toothpick inserted in center comes out clean or with a moist crumb, 1-1/4 to 1-1/2 hours. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  3. For frosting, in a large bowl, beat cream cheese, butter, lime zest and lime juice until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, garnish with lime slices and additional zest.

Test Kitchen tip
  • To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
  • Nutrition Facts

    1 piece: 695 calories, 36g fat (22g saturated fat), 161mg cholesterol, 454mg sodium, 88g carbohydrate (60g sugars, 1g fiber), 7g protein.