Why You’ll Love This Recipe
- Unique Flavor: The tartness of key lime juice adds a zesty kick, setting this cake apart from standard pound cakes.
- Moist and Dense Texture: The use of buttermilk ensures a tender crumb, making each bite rich and satisfying.
- Versatile Dessert: Ideal for gatherings, celebrations, or a delightful everyday treat.
- Simple Ingredients: Utilizes common pantry staples, making it convenient to prepare without special trips to the store.
Ingredients
- 1 cup butter, softened
- 2 cups granulated sugar
- 3/4 cup buttermilk
- 1/3 cup key lime juice
- 5 large eggs
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Green food coloring (optional)
For the glaze:
- 2 cups powdered sugar
- 3-4 tablespoons key lime juice
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Set your oven to 350°F (175°C) and position the rack in the lowest slot. Grease and flour a bundt pan or two loaf pans.
- Prepare Liquid Mixture: In a small bowl, combine the buttermilk and key lime juice; set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda.
- Mix Batter: Alternately add the dry ingredients and the buttermilk mixture to the creamed butter, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing.
- Add Color (Optional): If desired, stir in a few drops of green food coloring to achieve a light green hue.
- Bake: Pour the batter into the prepared pan(s) and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to rest in the pan for 15 minutes before inverting onto a cooling rack to cool completely.
- Prepare Glaze: In a bowl, mix the powdered sugar with 3-4 tablespoons of key lime juice to achieve a thick, pourable consistency.
- Glaze Cake: Once the cake has cooled, drizzle the glaze over the top. Let the glaze set for at least 30 minutes before serving.
Servings and Timing
- Servings: Approximately 12 slices
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: Approximately 1 hour and 20 minutes
Variations
- Citrus Blend: Combine key lime juice with lemon or orange zest for a mixed citrus flavor.
- Coconut Infusion: Add shredded coconut to the batter and use coconut milk in the glaze for a tropical twist.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free baking mix to accommodate dietary needs.
- Mini Bundt Cakes: Pour the batter into mini bundt pans for individual servings; adjust baking time accordingly.
Storage/Reheating
- Storage: Keep the cake in an airtight container at room temperature for up to 3 days. For extended freshness, refrigerate for up to a week.
- Freezing: Wrap the cake or individual slices tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months.
- Reheating: To enjoy warm, microwave individual slices for 10-15 seconds or heat in a preheated oven at 300°F (150°C) for about 10 minutes.
FAQs
What can I use if I can’t find key lime juice?
Regular lime juice can be used as a substitute, though the flavor will be slightly different.
Can I make this cake without a bundt pan?
Yes, two standard loaf pans can be used instead. Adjust baking time as needed.
Is the green food coloring necessary?
No, it’s optional and only adds color without affecting the taste.
How can I tell when the cake is done?
Insert a toothpick into the center; if it comes out clean, the cake is ready.
Can I use bottled key lime juice?
Yes, bottled key lime juice works well and is convenient.
What’s the best way to apply the glaze?
Drizzle the glaze over the cooled cake using a spoon, allowing it to drip down the sides.
Can I add nuts to the batter?
Chopped nuts like pecans or walnuts can be folded into the batter for added texture.
How do I prevent the cake from sticking to the pan?
Ensure the pan is well-greased and floured before adding the batter.
Can I use margarine instead of butter?
Butter is recommended for optimal flavor, but margarine can be used if necessary.
Is this cake suitable for freezing?
Yes, wrap it well and freeze for up to 3 months for best quality.
Conclusion
This Key Lime Pound Cake is the perfect balance of sweet and tangy, making it a refreshing twist on a classic dessert. Whether you’re making it for a special occasion or just to enjoy with a cup of coffee, this cake is sure to impress. Its rich, moist texture and zesty glaze make every bite irresistible. Try this recipe today and bring a taste of the tropics to your table!
Key Lime Pound Cake
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: ~1 hour 20 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American, Tropical
- Diet: Vegetarian
Description
This Key Lime Pound Cake is a moist, dense, and flavorful dessert infused with tangy key lime juice and topped with a sweet, citrusy glaze. Perfect for gatherings or as an everyday treat, this cake brings a refreshing tropical twist to the classic pound cake.
Ingredients
For the Cake:
- 1 cup butter, softened
- 2 cups granulated sugar
- ¾ cup buttermilk
- ⅓ cup key lime juice
- 5 large eggs
- 3 cups all-purpose flour
- 1 ½ teaspoons salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Green food coloring (optional)
For the Glaze:
- 2 cups powdered sugar
- 3–4 tablespoons key lime juice
Instructions
- Preheat Oven – Set oven to 350°F (175°C). Grease and flour a bundt pan or two loaf pans.
- Prepare Liquid Mixture – In a small bowl, combine buttermilk and key lime juice; set aside.
- Cream Butter & Sugar – In a large bowl, beat butter and sugar until light and fluffy.
- Add Eggs – Add eggs one at a time, mixing well after each addition.
- Mix Dry Ingredients – In another bowl, whisk flour, salt, baking powder, and baking soda.
- Combine Batter – Alternately add dry ingredients and buttermilk mixture to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Optional Color – Stir in green food coloring if desired.
- Bake – Pour batter into prepared pan(s) and bake for 50-60 minutes, or until a toothpick comes out clean.
- Cool – Let cake rest in the pan for 15 minutes, then invert onto a rack to cool completely.
- Prepare Glaze – Whisk powdered sugar and key lime juice until smooth.
- Glaze Cake – Drizzle glaze over the cooled cake and let set for 30 minutes before serving.
Notes
- Citrus Blend – Add lemon or orange zest for extra citrusy flavor.
- Tropical Twist – Mix in shredded coconut for a richer texture.
- Gluten-Free – Substitute all-purpose flour with a gluten-free baking mix.
- Mini Cakes – Use mini bundt pans for individual servings (adjust baking time).
