Scratch made Key Lime Pound Cake Recipe with Key Lime Glaze is a wonderfully tart and sweet pound cake. It’s moist with a fine crumb and dense texture characteristic of pound cakes. It’s a delicious twist to a traditional Southern pound cake recipe. This is the perfect cake for spring and summer!
Nothing beats the rich, buttery flavor of a homemade pound cake and Scratch Made Key Lime Pound Cake Recipe with Key Lime Glaze is no exception. Give your traditional pound cake recipe a break and try this one. It’s full of bright citrus flavor that you’re sure to love. One bite and you’ll be reminded of that favorite beachy destination!
Scratch Made Key Lime Pound Cake Recipe with Key Lime Glaze
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Scratch Made Key Lime Pound Cake Recipe with Key Lime Glaze is a bright and moist pound cake that is sure to please your palate. Full of flavor, this dessert is great for entertaining.
Servings: 12
Ingredients
1 cup butter at room temperature no substitutions
1/2 cup shortening
3 cups granulated sugar
6 large eggs at room temperature
3 cups all-purpose flour sifted (read my tips on how to correctly measure flour)
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup whole milk 1% or 2% may be used, but cake will not be as rich
1 teaspoon vanilla extract
1 and 1/2 teaspoon Key lime zest regular limes can be used
1/3 cup fresh Key lime juice regular limes can be used
KEY LIME GLAZE
1 and 1/2 cups confectioners' sugar
3 tablespoons fresh Key lime juice
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 325 degrees F.
Grease and flour a 10-inch (12 cup) tube or bundt pan.
Cream butter and shortening at medium speed with a heavy-duty mixer.
Gradually add sugar, beating at medium speed until light and fluffy.
Add eggs, one at a time. Beat just until blended after each addition.
Stir together flour, baking powder, and salt.
Add flour mixture to butter mixture alternately with milk. Begin and end with flour mixture.
Beat at low speed until just blended after each addition.
Stir in vanilla, lime zest, and lime juice.
Spoon batter into prepared pan.
Bake at 325 degrees for 1 hour 25 to 30 minutes.
Test doneness by inserting a long wooden pick or skewer into the center of cake. The cake is done when the skewer comes out clean or with dry crumbs.
Cool cake in pan on a wire rack 25 to 30 minutes before inverting onto a serving tray to cool completely.
While cake is cooling on tray, prepare glaze. Mix glaze ingredients together with a whisk and drizzle over cake.
Store on countertop for 3 days or in refrigerator up to 7 days.
Recipe Notes
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comme
