Soft and Tangy Key Lime Pound Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
3 cups white sugar
02 -
1 cup unsalted butter, softened
03 -
½ cup shortening
04 -
3 cups cake flour, sifted
05 -
½ teaspoon baking powder
06 -
⅛ teaspoon salt
07 -
6 large eggs
08 -
1 cup heavy cream
09 -
¼ cup Key lime juice (freshly squeezed)
10 -
1 teaspoon lime zest
11 -
1 teaspoon vanilla extract
→ For the Glaze
12 -
1 cup powdered sugar
13 -
2 tablespoons Key lime juice
14 -
½ teaspoon vanilla extract
# Instructions:
01 -
Preheat your oven to 300°F (150°C). Grease and flour a 10-inch tube pan and line the bottom with parchment paper. In a large bowl, cream together the sugar, butter, and shortening using an electric mixer until light and fluffy.
02 -
In a separate bowl, sift together the cake flour, baking powder, and salt.
03 -
Alternate adding the flour mixture, eggs, and heavy cream to the butter mixture, beginning and ending with the flour. Mix on low speed until just combined.
04 -
Stir in the Key lime juice, lime zest, and vanilla extract. Be careful not to overmix.
05 -
Pour the batter into the prepared pan and spread evenly. Bake for about 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean.
06 -
Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
07 -
Whisk together powdered sugar, Key lime juice, and vanilla extract until smooth.
08 -
Drizzle or brush the glaze over the cooled cake. Let it set before slicing and serving.
# Notes:
01 -
For the best flavor, use fresh Key limes instead of bottled juice.
02 -
Cake flour creates a lighter texture, but you can substitute with all-purpose flour if necessary.
03 -
Store the cake at room temperature in an airtight container for up to 5 days or refrigerate for up to a week.
04 -
For longer storage, freeze slices in an airtight bag for up to 3 months.