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.
Do you use salted or unsalted butter in this recipe?
Also are you aware this same exact recipe was given a blue ribbon on the “Just a Pinch” website? Who does this recipe belong to?
It’s my recipe. I made it up myself. I saw that they duplicated it 😣
Hi Paula,
This recipe sounds so good. Can I use Crisco butter flavor for the shortening? Also can I use Butter milk instead of regular milk? I wanted to make this cake now. Thank you.
I would be hesitant to use butter flavored Crisco as it might alter the lime flavor. You can use buttermilk.
Where is your reply? Sorry I can’t find it.
Dying to go to the store to get ingredients for this!
I have a dozen duck eggs that I am going to use in as many of your recipes as I can!
Marsha
What kind of shortening do you use? I can’t find a comment about that anywhere. I am assuming you mean Crisco vegetable shortening, regular kind without butter flavor. Is that right? Also, can you use cake flour that is already sifted? Or just cake flour and then sift it?
Or if not, what is your preference on flour? King Arthur? Gold Medal?
Thank you,
Marsha
Yes, Crisco vegetable shortening, plain. I use all-purpose flour – sift then measure. I have never made a pound cake with cake flour, but have read that you can and it turns out good. I would sift then measure it as well.
I use Gold Medal or White Lily flour. I really prefer White Lily, but sometimes my store is out or my son gets the wrong kind 😉
wheres the recipe?
Scroll down to the bottom of the post
I noticed in your comments about “how to make a pound cake” it says to add “room temperature whipping cream” but in the recipe it says whole milk. Which is it? I’ve got my ingredients put to make this Key Lime Pound Cake For Cinco De Mayo at my church tomorrow night.
Thanks!
for this one milk and have all cold ingredients at room temperature
Hi Paula, this Key Lime Pound Cake, can it be baked in a loaf or sheet?
Yes, it can. It’ll take 2 5×9-inch loaf pans or 1 9×13-inch pan. Here’s some tips on baking it in a 9×13 pan. https://www.callmepmc.com/sheet-pan-pound-cake/
for loaf pans, I’d start checking them at 45 minutes for doneness.
I want to make and mail this cake to my daughter for her birthday. She loves key lime and this is the first year she can’t come home for her birthday. Would you recommend glazing it before nailing or putting the glaze in a container for her to apply after she gets it? I can send it priority mail. Thanks for the advice.
I would put the glaze in a container to ship.
can I freeze this cake?
Yes, you can freeze with or without the glaze but I would add the glaze after I thawed it if you’re freezing the entire cake.
This Key Lime Pound Cake taste so good. I’ve tried a different recipe before but did not taste as good as this recipe so this one is a keeper.
Thank you!
The recipe sounds great. Can green food coloring be added to the recipe? If so, how much?
It can. The egg yolks may change the green coloring slightly. Try a few drops at a time until you get the color you want.
Thank you!