Description
Indulge in the tangy sweetness of this Key Lime Pound Cake. Moist and flavorful, this cake is perfect for citrus lovers and makes a delightful dessert for any occasion.
Ingredients
Scale
Cake:
- 1 cup unsalted butter (room temperature)
- ½ cup vegetable shortening
- 3 cups granulated sugar
- 5 large eggs (room temperature)
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk (room temperature)
- â…“ cup fresh key lime juice
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
Glaze:
- 1 cup powdered sugar
- 2 tablespoons key lime juice
- 1 teaspoon key lime zest
Instructions
- Preheat the oven: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan.
- Cream butter and sugar: In a large bowl, cream the butter, shortening, and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Prepare dry and wet ingredients: In separate bowls, whisk together the flour, baking powder, and salt. In another bowl, combine milk, key lime juice, zest, and vanilla extract.
- Combine ingredients: Add dry and wet ingredients alternately to the creamed mixture. Mix just until combined.
- Bake: Pour batter into the prepared pan and bake for 75–85 minutes. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
- Make glaze: Whisk together powdered sugar, key lime juice, and zest. Drizzle over cooled cake.
Notes
- Use fresh key limes for best flavor.
- The cake can be made a day ahead and stored covered at room temperature.
- For extra citrus kick, double the glaze or brush additional key lime juice over the warm cake before glazing.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 45g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
