Heavenly Key Lime Pound Cake

Every bite of this extra-soft Key Lime Pound Cake pops with bold lime and creamy crumb. It feels fancy but not heavy. The punchy glaze on top keeps things moist and super fragrant, adding both sparkle and a cozy vibe. Slice this beauty up and you’ll see how it just perks up boring weeknights and steals the show at parties.

The first time I made this was for a backyard hangout, and boom—it became my backup dessert for every potluck. Folks dig how it tastes classic but still surprises them.

Delightful Ingredients

• Powdered sugar: This one makes a sweet, silky glaze. Shake or sift it first to skip lumps
• Vanilla extract: Adds a gentle warmth. If you’ve got real stuff, use that for best taste
• Heavy cream: Makes every bite rich and extra soft. Go with full-fat for cloudlike texture
• Fresh Key lime juice: Brings that signature pop. Squeeze your own for super bright flavor
• Lime zest: Packs a hit of citrus oil—just pick plump, aromatic limes
• Key lime juice in glaze: Doubles down on that tart brightness
• Vanilla extract in glaze: Softens the tang for an easy finish
• Large eggs: Pulls everything together and gives rich texture. Grab eggs that look clean with firm yolks
• Salt: Lifts every other flavor. Fine sea salt sprinkles in evenly
• Cake flour: Sift for fluffier crumb. Finer brands help cake rise better
• Shortening: Makes slices super tender. Use a plain-flavored one for best texture
• White sugar: Brings balanced sweetness and keeps the crumb tender. Granulated works great
• Baking powder: Gives your cake lots of lift. Be sure it hasn't expired
• Unsalted butter: Adds creamy flavor. Pick butter that’s fresh, pale, and unsalted

Easy Steps to Follow

Pour and Bake:

Spoon your batter into the pan you prepped, leveling it gently. Bake at 350 F for about 55 to 65 minutes. Look for a deep golden top and test with a toothpick—it needs to come out clean. Start checking at 50 minutes, since ovens can act up.

Mix Dry Stuff:

In another bowl, combine cake flour, salt, and baking powder. This helps make sure everything is mixed evenly before you join it with the wet stuff.

Whip Butter, Sugar, Shortening:

Beat these together in a big bowl at medium speed until the mixture turns pale and fluffy. This adds air so your cake bakes up soft. Scrape down the bowl a couple times so it all mixes well.

Eggs Go In:

Add each egg one by one, mixing after each so the batter stays smooth and doesn't get weird or chunky.

Grease the Pan:

Butter and flour your loaf or bundt pan generously so the cake comes out later in one piece. If you skip this, expect some sticking!

Stir in Cream, Juices, Zest, Vanilla:

Slowly mix in heavy cream, then fresh Key lime juice, lime zest, and vanilla. Go slow so nothing splashes and everything’s tangy in every spoonful.

Blend Wet and Dry:

Carefully fold your flour mix into the wet ingredients. Stop mixing when you don’t see any flour streaks if you want a soft, melt-away texture.

Glaze and Finish:

Combine powdered sugar, a good splash of lime juice, and a little vanilla until you get a smooth drizzle. Pour it all over the cool cake and let it slide down the sides. It’ll dry shiny and sweet.

Cool and Pop Out:

Let your baked cake rest in the pan for about 10 minutes so it holds together. Loosen edges with a knife, then flip onto a rack to cool completely.

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Need-to-Know Stuff

I'm wild for all that fresh lime zest—it smells amazing and tastes grown-up. My nephew is always game to help, and little fingers sneak zest nibbles before I even bake the cake!

How to Store It

Once your cake is completely cool, loosely wrap it in wax paper and stash in a sealed container on the counter for three days. Need it to last longer Freeze well-wrapped slices—just thaw for a quick sweet treat any time. Make sure glaze has set up before wrapping to skip sticky messes.

Simple Swaps

No Key limes No big deal—use the tiniest, nicest Persian limes you can. If the fridge is out of heavy cream, stir in a spoonful of melted butter with some whole milk, though your cake will turn out a bit lighter.

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Best Ways to Serve

This cake’s perfect with a cup of tea, but for a fancy touch, add whipped cream and some strawberries. Want to get people talking Dress it with toasted coconut or circle lime slices for color. The bright flavor is magic with fruit or sparkly wine on the side.

Southern Traditions

Key lime sweets come from Florida’s coast, showing off that local citrus. This cake’s got the soft crumb southern grandmas love and brings a hit of sunshine to today’s gatherings. Bring it out and everyone’s got a story or a smile.

Common Recipe Questions

→ How can I make sure the cake stays soft and moist?

Really beat together the butter, shortening, and sugar, throw in cake flour and some heavy cream, and you’ll have a tender, moist bite every single time.

→ Is it okay to swap out Key limes for regular limes?

Yep, you can use ordinary limes in a pinch, but the taste won’t be as bright. Key limes have that special punchy flavor.

→ Why glaze the cake?

The icing is sweet and tangy, which lifts up the citrus vibes and makes the top shiny and pretty.

→ What’s the best way to keep leftovers?

Just stash the cake in a sealed container on your counter up to three days or stick it in the fridge for a week.

→ Can I toss leftovers in the freezer?

Sure thing. Wrap up slices well and freeze them for two months. Just let them warm up on your counter before eating.

→ How should we enjoy it?

Eat it by itself, or pop some fresh fruit and whipped cream on top if you want to go all out.