Scratch Made Key Lime Pound Cake Recipe with Key Lime Glaze
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Scratch made Key Lime Pound Cake Recipe with Key Lime Glaze is a wonderfully tart and sweet pound cake. It’s moist with a fine crumb and dense texture characteristic of pound cakes. It’s a delicious twist to a traditional Southern pound cake recipe. This is the perfect cake for spring and summer!
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Scratch Made Key Lime Pound Cake Recipe with Key Lime Glaze
Nothing beats the rich, buttery flavor of a homemade pound cake and Scratch Made Key Lime Pound Cake Recipe with Key Lime Glaze is no exception. Give your traditional pound cake recipe a break and try this one. It’s full of bright citrus flavor that you’re sure to love. One bite and you’ll be reminded of that favorite beach destination!
Until now, I’ve made somewhat traditional Pound Cake recipes in my series for testing Pound Cakes. (You can get every pound cake reicpe here.) I shared Whipping Cream Pound Cake, Cream Cheese Pound Cake, and Sour Cream Pound Cake. Today I’m sharing a unique, but equally as good pound cake.
Tips
- When it comes to measuring flour, a cup is not always a cup. Sifting is a must. Please read this post on how to correctly measure flour.
- This pound cake is dense and moist. The batter is thick and it takes a long time to bake. I baked it at 325 degrees F for 1 hour and 30 minutes. That low, slow baking makes this pound cake ‘crusty’ on the outside and with a soft, tender texture and small crumb inside. You’ll be tempted to take the cake out at 1 hour and 15 minutes because the outside is golden brown. Do not. Test it carefully (without moving the cake too much) with a small, long wooden skewer. The cake is done with no crumbs or dry crumbs are on the skewer.
- It takes a little patience to make. You’ll need to cream the
butter and sugar until it’s light and fluffy. This is a must. - Also, add the eggs one at a time. You may want to dump them all in at once but resist the urge.
- Finally, allow the cake to cool at least 20 to 30 minutes in the pan before inverting it onto a platter.
How do you make a pound cake?
- One of the most important tips is to Calibrate your oven.
- Cream
butter and sugar together until light and fluffy. The color will a pale yellow. You must use realbutter . Margarine will not have the same results. - Next, mix in the room temperature eggs one at a time until they disappear into the batter.
- The next step is to add the room temperature milk alternately with the flour until mixed together and smooth. Room temperature ingredients are a must for a fluffy cake.
- Pour the batter into a well greased baking pan and bake until cooked through.
More pound cakes you’re sure to like
Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
- Key Lime Cake with Key Lime Cream Cheese Frosting
- KEY LIME COCONUT MARBLED POUND CAKE
- The Best Cream Cheese Frosting
- Amaretto Pineapple Upside Down Pound Cake
- Key Lime Cheesecake Creme Brulee Recipe
Scratch Made Key Lime Pound Cake Recipe with Key Lime Glaze
Ingredients
FOR THE CAKE
- 1 cup butter at room temperature no substitutions
- ½ cup Crisco shortening
- 3 cups granulated sugar
- 6 eggs
- 3 cups all-purpose flour sifted (read my tips on how to correctly measure flour)
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 1 cup whole milk 1% or 2% may be used, but cake will not be as rich
- 1 teaspoon pure vanilla extract
- 1 and ½ teaspoon lime zest regular limes can be used
- ⅓ cup Nellie & Joe’s Key West Lime Juice regular limes can be used
KEY LIME GLAZE
- 1 and ½ cups powdered sugar (aka confectioners) sift before measuring
- 3 tablespoons Nellie & Joe’s Key West Lime Juice
- ½ teaspoon pure vanilla extract
Instructions
- Preheat oven to 325 degrees F.
- Cream butter and shortening at medium speed with a heavy-duty mixer.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add eggs, one at a time. Beat just until blended after each addition.
- Stir together flour, baking powder, and salt.
- Add flour mixture to butter mixture alternately with milk. Begin and end with flour mixture.
- Beat at low speed until just blended after each addition.
- Stir in vanilla, lime zest, and lime juice.
- Spoon batter into prepared pan.
- Bake at 325 degrees for 1 hour 25 to 30 minutes.
- Test doneness by inserting a long wooden pick or skewer into the center of cake. The cake is done when the skewer comes out clean or with dry crumbs.
- Cool cake in pan on a wire rack 25 to 30 minutes before inverting onto a serving tray to cool completely.
- While cake is cooling on tray, prepare glaze. Mix glaze ingredients together with a whisk and drizzle over cake.
- Store on countertop for 3 days or in refrigerator up to 7 days.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Recipe looks delicious! The recipe calls for ‘shortening’ – do you mean Crisco? That’s what I think of when I see ‘shortening’ as opposed to ‘vegetable oil’ I would prefer not to use animal fat in my recipes. If you do mean Crisco, can I substitute veg oil? Thank you
Yes, I used Crisco. You can sub vegetable oil, I typically use canola oil but I’m sure any would work
I absolutely love love this cake. I have made it several times over the past few weeks for different occasions. In the past two times I’ve made it I’ve noticed that the cake does not seem fully done. There are some moisture patches throughout my cake where it looks like the lime juice settled. Do you think I’m doing something wrong with the mixing or do you think it needs to stay in my oven longer?
It sounds like what is referred to as ‘sad’ streaks. My grandmother’s pound cakes always had that and I thought they were supposed to for the longest time, haha. It’s more like the mixing, not the baking that is causing it. Make sure the eggs and butter are at room temperature. Then cream the butter and sugar until it’s light and fluffy, don’t rush this step. This is the step you get the air incorporated. After you start adding the flour and dry ingredients, don’t over-mix it. Over mixing the flour will make it tough. I think this will help, let me know!
Hi. I made your cake. It was wonderful. But my glaze didn’t come out quite as white as your picture. My glaze was more translucent. I tried adding more powder sugar, but it just made the glaze sweeter. What did i do wrong?
I have made this cake many times,with powdered sugar and plain. Very good both ways.
How important is the shortening? I was seriously considering adding a stick of butter instead. Can you let me know what you think?
There is a print button that shows up on the right as you scroll down the page. I missed it at first, but it works.
I want to make your key lime pound cake. Are the ingredient measurements American measures. I am in Australia,so may have to do a conversion, thanks jane
Is there really a noticeable taste difference between Key limes and regular limes in baked items like this. Or is it definitely worth it if I you can find them? I’ve always wondered about that. And same question about the Key lime juice in a bottle vs. the regular lime juice in bottles?
That looks delicious. I love a good pound cake and the bright flavor of key lime makes it sound even better!
Hi
Allen I’m having the same problem.
This recipe sounds great, title wise. However, for some reason, I am not able to access the directions. I don’t think it’s just me, for I’m having no difficulty with other sites. Maybe it needs reposting. God bless you and yours, Allen.
I’m having trouble with my site, it won’t scroll down on desktop. If you have a mobile device it will sroll. I’m so sorry for the inconvenience. I hope to have it resolved soon.