Key Lime Pound Cake

Ingredients

For the Cake:

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup vegetable shortening or additional butter
• 3 cups granulated sugar
• 5 large eggs, room temperature
• 1 cup whole milk
• 1/3 cup fresh key lime juice (or regular lime juice)
• 2 tablespoons key lime zest
• 1 teaspoon vanilla extract
• 1/2 teaspoon key lime extract (optional, for extra flavor)

For the Key Lime Glaze:

• 2 cups powdered sugar
• 1/4 cup fresh key lime juice
• 2 tablespoons key lime zest
• 2-3 tablespoons heavy cream or milk
• Pinch of salt

Optional Key Lime Syrup (for extra moisture):

• 1/3 cup granulated sugar
• 1/3 cup key lime juice
• 2 tablespoons water

Instructions

Prepare for Baking:

1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan thoroughly, making sure to get into all grooves.
2. Bring ingredients to room temperature (eggs, milk, butter) for best mixing results.

Make the Cake:

1. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
2. Cream butter, shortening, and sugar in a large bowl using an electric mixer on medium speed for 5-7 minutes until very light and fluffy.
3. Add eggs one at a time, beating well after each addition until fully incorporated.
4. Mix in key lime zest, vanilla, and key lime extract (if using).
5. Alternate dry and wet ingredients:
   • Add 1/3 of flour mixture, mix on low until just combined
   • Add 1/2 of milk and lime juice mixture, mix until combined
   • Add another 1/3 of flour, mix
   • Add remaining milk mixture, mix
   • Add final 1/3 of flour, mix until just combined (don’t overmix)
6. Pour batter into prepared pan, spreading evenly and tapping pan to release air bubbles.

Bake the Cake:

1. Bake for 70-85 minutes, until a long toothpick inserted in center comes out clean or with just a few moist crumbs.
2. Cool in pan for 15 minutes, then turn out onto a wire rack.

Optional Key Lime Syrup:

1. Combine sugar, lime juice, and water in a small saucepan.
2. Bring to a boil, stirring until sugar dissolves. Cool slightly.
3. Brush warm syrup over warm cake using a pastry brush.

Make the Glaze:

1. Sift powdered sugar into a medium bowl to remove lumps.
2. Whisk in key lime juice, zest, and salt.
3. Add cream 1 tablespoon at a time until you reach desired consistency. Glaze should be thick enough to coat the back of a spoon but thin enough to drizzle.
4. Let stand 5 minutes to thicken slightly.

Finish the Cake:

1. Drizzle glaze over completely cooled cake, allowing it to drip down the sides naturally.
2. Garnish with additional lime zest if desired.
3. Let glaze set for 30 minutes before serving.

Tips for Perfect Pound Cake:

Texture Secrets:

• Room temperature ingredients are crucial for proper mixing
• Cream butter and sugar thoroughly – this creates the cake’s structure
• Don’t overmix once flour is added to prevent tough cake
• Low oven temperature ensures even baking without over-browning

Key Lime Tips:

• Fresh juice is best but bottled key lime juice works too
• Regular lime juice can substitute if key limes unavailable
• Zest before juicing for easier handling
• Strain juice if you prefer smooth texture without pulp

Baking Tips:

• Thoroughly grease pan – pound cake can stick easily
• Don’t open oven door for first 60 minutes of baking
• Test doneness with long skewer in multiple spots
• Cool gradually to prevent cracking

Storage and Serving:

Storage:

• Room temperature: Covered for up to 1 week
• Refrigerated: Up to 2 weeks (bring to room temperature before serving)
• Frozen: Up to 3 months (without glaze)

Serving Suggestions:

• Plain: Perfect with coffee or tea
• With berries: Fresh strawberries or blueberries
• Ice cream: Vanilla or coconut ice cream
• Whipped cream: Lightly sweetened with lime zest

Variations:

Flavor Variations:

• Key Lime Coconut: Add 1/2 cup shredded coconut to batter
• Key Lime Cream Cheese: Add 4 oz softened cream cheese to batter
• Double Lime: Add lime zest to glaze for extra punch

Pan Options:

• Loaf pans: Divide batter between two 9×5 pans, bake 60-70 minutes
• Mini bundts: Bake 25-35 minutes in mini bundt pans
• Tube pan: Traditional choice, same baking time

Glaze Alternatives:

• Cream cheese glaze: Add 2 oz softened cream cheese
• Coconut glaze: Replace some cream with coconut milk
• Simple syrup: Just lime juice and sugar for lighter option

Make-Ahead Tips:

• Cake: Bake and freeze up to 1 month, glaze after thawing
• Glaze: Make day of serving for best consistency
• Syrup: Can be made ahead and stored in refrigerator

Troubleshooting:

• Dense cake: Ingredients too cold, overmixed, or oven too hot
• Dry cake: Overbaked or not enough fat
• Glaze too thick: Add liquid 1 teaspoon at a time
• Cake sticking: Pan not greased well enough

Prep Time: 30 minutes
Bake Time: 70-85 minutes
Total Time: 2 hours (including cooling)
Serves: 12-16 slices