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Key Lime Pound Cake

A moist and zesty dessert that combines buttery richness with the refreshing flavor of key limes, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 cups unsalted butter, softened Make sure it's at room temperature.
  • 3 cups granulated sugar
  • 5 large eggs Bring to room temperature for optimal blending.
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.75 cups key lime juice Freshly squeezed is best.
  • 2 pieces key limes, zest
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  3. Add eggs to the butter mixture, one at a time, ensuring each is well incorporated before adding the next.
  4. In another bowl, whisk together all-purpose flour, baking powder, and salt.
  5. Gradually add the dry ingredients into the creamed mixture, alternating with the key lime juice. Start and end with the flour mixture.
  6. Gently fold in the key lime zest and vanilla extract, ensuring well combined but not overmixed.
  7. Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Baking
  1. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

To enhance flavors, top with a light glaze or fresh whipped cream. Store leftover cake in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.