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.
I am planning to make this cake soon- I would like to know if I can use this recipe but make it marbled like the coconut key lime pound cake . Thanks!
Hey Donna, I’m just seeing this comment. Yes, it can be marbled. I love the texture of this pound cake.
Where did you get key limes and key lime juice. Are they usually at the grocery store like H‑E‑B or Kroger. Key limes in the vegetable dept. and key lime juice in the juice section of the grocery store.
They’re harder to find this time of year, but I do get them at either Kroger or WalMart. When I can’t find Key Limes I use regular limes as it’s better than canned juice.
DELISH recipe, However I followed the recipe exactly, and for some reason it had a large gummy ring around the middle of the cake. I’m sure it’s something I did or did not do correctly. If this has happened to anyone else, please share how you resolved it. This cake is sooooooo good, which is why I need to perfect it!. Thanks so much for a delicious recipe.
This is the best Key Lime Pound with the icing. I have made it several times and it is delicious and my family is crazy about it. It cooks up beautifully every time I bake it. Thank you PMC for a wonderful recipe. Getting ready to make your Lemon Pound Cake.
Did you use salted or unsalted butter?
You can use either. I use salted.
Can I use buttermilk instead of whole milk???
I read every little helpful hint you wrote about this cake. We absolutely loved this recipe. Super moist and definitely a keeper. I did make this in a bundt pan. It did go over the sides a bit after baking. No problem though- I just trimmed it and snacked on the crumbs. 😃
I’m so happy you liked it. It’s one of my favorite!
I made this and it was delicious!! I would like to know if it can be made in a mini-bunt cake pan (6 molds). If so, what should the cooking time be?
Yes, you can, but not knowing the exact size it’s hard to say how long. I would watch and start checking every 5 minutes once the top starts to ‘brown’ a little.
How long do you cream butter shortening and sugar?
I cream until this smooth and fluffy probably about 3 minutes. The mixture turns a lighter yellow.
Just made this and I am glad I beat the butter and shortening as long as I did, did not have a bundt pan but used an angel food pan, it leaked some but the finished product is terrific, very moist, dense but lite, good flavor, and the icing is the best part, thanks.