Key Lime Pound Cake (Printable Version)
Moist cake with vibrant Key lime and a sweet-tart glaze, ideal for gatherings or afternoon treats.
# What You'll Need:
→ Cake Batter
01 -
600 grams white sugar
02 -
225 grams unsalted butter, softened
03 -
115 grams shortening
04 -
360 grams cake flour, sifted
05 -
2 grams baking powder
06 -
0.5 gram salt
07 -
6 large eggs
08 -
240 millilitres heavy cream
09 -
60 millilitres fresh Key lime juice
10 -
5 millilitres lime zest
11 -
5 millilitres vanilla extract
→ Key Lime Glaze
12 -
125 grams powdered sugar
13 -
30 millilitres Key lime juice
14 -
2.5 millilitres vanilla extract
# Step-by-Step Guide:
01 -
Preheat oven to 175°C. Generously grease and flour a bundt pan or two loaf pans.
02 -
In a large mixing bowl, beat together white sugar, unsalted butter, and shortening until light and fluffy.
03 -
Add eggs one at a time, mixing thoroughly after each addition.
04 -
Blend in heavy cream, Key lime juice, lime zest, and vanilla extract until mixture is smooth.
05 -
In a separate bowl, whisk together cake flour, baking powder, and salt.
06 -
Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overmixing.
07 -
Transfer batter into prepared pan(s) and bake for 55–65 minutes, until a toothpick inserted in the centre comes out clean.
08 -
Allow cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
09 -
In a bowl, whisk together powdered sugar, Key lime juice, and vanilla extract until smooth and pourable.
10 -
Drizzle glaze over cooled cake and allow it to set before slicing.
# Additional Notes:
01 -
For the best flavour, use freshly squeezed Key lime juice and fresh lime zest.