Description
As a busy mom, I know how precious time can be, especially when it comes to baking. That’s why I absolutely adore this Key Lime Pound Cake! It’s not just a dessert; it’s a delightful escape into a world of tangy sweetness. Imagine the aroma of fresh limes wafting through your kitchen, instantly lifting your spirits.
Ingredients
Scale
- 3 cups white sugar
- 1 cup unsalted butter, softened
- ½ cup shortening
- 3 cups cake flour, sifted
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 6 large eggs
- 1 cup heavy cream
- ¼ cup fresh Key lime juice
- 1 teaspoon lime zest
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons Key lime juice
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or two loaf pans.
- In a large bowl, cream together white sugar, butter, and shortening until fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in heavy cream, Key lime juice, lime zest, and vanilla extract until combined.
- In another bowl, whisk together cake flour, baking powder, and salt. Gradually add to the wet mixture until just combined.
- Pour the batter into prepared pans and bake for 55-65 minutes or until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes before transferring it to a wire rack.
- For the glaze, whisk powdered sugar with Key lime juice and vanilla extract until smooth. Drizzle over cooled cake.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store any leftovers in an airtight container at room temperature.
- This cake can be made a day in advance for better flavor.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg