Key Lime Pound Cake Recipe
This key lime pound cake is dense, moist and packed with Southern key lime flavor. Topped with our sweet and sour key lime glaze, it’s a simple homemade cake that’s perfect for spring and summer.
Servings: 12 people
Calories: 282kcal
Ingredients
- 1 ½ cups butter room temperature
- 8 ounces cream cheese room temperature
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- ¾ cup milk
- ½ teaspoon salt
- 1 ½ teaspoons key lime zest from 2-3 limes
- 1 teaspoon vanilla extract
- ½ teaspoon lime extract
Key Lime Glaze
- 1 cup powdered sugar
- 1 tablespoon key lime juice
- ¼ teaspoon lime extract
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Grease and flour a 9-10 cup bundt cake pan and set aside.
- In a large bowl with an electric mixer, whip together the butter, cream cheese and sugar until light and fluffy, or about 3-5 minutes.
- Slowly add the eggs, mixing after each addition and scraping down the sides as necessary to make the mixture smooth. Add the flour and mix on low speed until almost completely combined. Finally, add the milk, salt, key lime zest, vanilla extract, and lime extract. Mix and transfer to the prepared pan.
- Bake in the preheated oven for about 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
- Once finished, remove the cake from the oven and let cool for 5-10 minutes. Put a plate or serving dish on the top of the bundt cake pan and flip the cake onto the serving plate to cool completely.
- In the meantime, make the key lime glaze by whisking together the powdered sugar, key lime juice, lime extract and vanilla extract in a large bowl. Add more lime juice if necessary to reach your desired consistency.
- Drizzle the glaze over the pound cake and let it set up before slicing to serve with a dollop of whipped cream, fresh raspberries or a scoop of ice cream. Enjoy!
Notes
Storing Instructions: wrap any unfinished cake in aluminum foil, or any airtight container, and store for up to 2 days at room temperature, up to 4 days in the fridge, or up to 2 months in the freezer. Once you are ready to eat, pull from the freezer and store at room temperature, or in the fridge, overnight. Glaze at least an hour before eating so it has a chance to set.
Nutrition
Calories: 282kcal | Carbohydrates: 36g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 131mg | Potassium: 131mg | Fiber: 1g | Sugar: 24g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg