Key Lime Pound Cake

Imagine a cake that feels like a sunny day in Key West. That’s what you get with a Key Lime Pound Cake. This cake is a delightful mix of tangy key lime and sweet, buttery goodness. It’s not just any cake; it’s a bite of summer, no matter the season. Ready to bake something amazing? We’ll guide you through making this delicious cake, share some top tips, dive into its nutritional perks, and answer your burning questions. Let’s bake a cake that’s sure to bring smiles!

Ingredients:

• Butter: 1 cup, ensuring your cake has a rich and tender crumb.
• Shortening: 1/2 cup, to make the cake extra moist.
• Sugar: 3 cups, for that sweet caress in every bite.
• Eggs: 6 large ones, binding the cake with richness.
• All-purpose Flour: 3 cups, the structure of your cake.
• Baking Powder: 1/2 tsp, just a hint to help the cake rise.
• Milk: 1 cup, adding moisture and lightness.
• Salt: 1/8 tsp, to balance and enhance the flavors.
• Vanilla Extract: 1 tsp, for that aromatic sweetness.
• Lime Zest: 1 tsp, introducing a vibrant citrus note.
• Key Lime Juice: 1/4 cup, the star ingredient that gives this cake its unique flair.

For the Glaze:

• Powdered Sugar: 1 cup, for a smooth and sweet glaze.
• Key Lime Juice: 2 Tbsp, adding a tangy zing to the glaze.
• Vanilla Extract: 1/2 tsp, for an extra whisper of flavor.

Directions

Let’s break down the steps to make it super simple:

1. Preheat & Prep: Start by heating your oven to 325°F (165°C). Get your 10-inch tube or Bundt pan greased and floured.
2. Cream Butter and Shortening: Whip them up in a stand mixer until they’re creamy. This is where the magic starts.
3. Add Sugar: Gradually mix in the sugar until it’s light and fluffy, like a cloud.
4. Eggs Next: Beat in the eggs, one at a time, just enough to blend them in.
5. Mix Dry Ingredients: Whisk the flour, baking powder, and salt together.
6. Alternate Additions: Add the flour mixture to your creamy mix, alternating with milk. Start and end with flour for the perfect consistency.
7. Flavor Time: Stir in the vanilla, lime zest, and key lime juice. This is where your cake gets its personality.
8. Bake: Pour the batter into your prepared pan and bake. It’s done when a tester comes out clean, about 1 hour and 15 to 20 minutes.
9. Cool & Glaze: Let the cake cool a bit before glazing with the mixed powdered sugar, key lime juice, and vanilla extract.

Notes and Tips

• Flavor First: Fresh key lime juice and zest make a big difference in flavor.
• Room Temperature Ingredients: For the smoothest batter, make sure your butter, eggs, and milk are at room temperature.
• Patience Pays Off: Mix the ingredients gently and don’t rush. This will ensure your cake is tender and light.
• Extra Zest: If you love the tangy flavor of lime, feel free to add a bit more zest to the batter or glaze.

RELATED ARTICLE: Christmas Cranberry Pound Cake

Nutritional Information & Health Benefits

Nutrition Details

When you savor a slice of this Key Lime Pound Cake, you’re indulging in more than just a delightful treat. Let’s break down what’s in a serving:

• Calories: 530 – A good energy boost for a special treat.
• Carbohydrates: 77g – Provides energy for your body and brain.
• Protein: 6g – Essential for repairing tissues and keeping your muscles happy.
• Fat: 23g – Gives long-lasting energy and helps with vitamin absorption.
• Saturated Fat: 14g – Enjoy in moderation for a heart-healthy diet.
• Cholesterol: 145mg – Important to monitor for heart health.
• Sodium: 200mg – Just a small amount to keep things balanced.
• Fiber: 0.5g – We could all use more, but every bit helps!
• Sugar: 56g – It’s a sweet treat, so save it for special occasions.
• Vitamin C: 1mg – A bit of antioxidant goodness from the lime.
• Calcium: 55mg – Good for bone health.
• Iron: 2mg – Helps your blood carry oxygen, keeping you energized.

Health Benefits

While the Key Lime Pound Cake is certainly an indulgence, it comes with a sprinkle of health benefits, thanks to its key ingredients:

• Key Lime: This tiny fruit is packed with vitamin C, which is known for boosting the immune system, reducing the risk of chronic diseases, and improving skin health by stimulating collagen production.
• Eggs: They offer high-quality protein and are rich in vitamins B2 and B12, which are essential for energy production and brain health.
• Milk: A great source of calcium, which is crucial for maintaining strong bones and teeth. Plus, it provides potassium, contributing to proper heart function and muscle contraction.

FAQs

Q1: Can I make this Key Lime Pound Cake gluten-free?

A1: Yes, you can substitute the all-purpose flour with your favorite gluten-free flour blend. Just make sure to check that it’s a 1:1 substitute to ensure the cake’s texture remains delightful.

Q2: How can I store the Key Lime Pound Cake to keep it fresh?

A2: Store the cake in an airtight container at room temperature for up to 4 days. If you prefer, you can also refrigerate it for up to a week. For longer storage, wrap it tightly and freeze it. It will keep well for up to 3 months in the freezer. Just remember to thaw it overnight in the refrigerator before serving.

Q3: Can I use bottled key lime juice instead of fresh?

A3: Absolutely! While fresh key lime juice might offer a slightly brighter flavor, bottled key lime juice is a convenient and effective alternative that still delivers the characteristic tangy taste this cake is known for.

Q4: What’s the best way to zest limes without getting the bitter white pith?

A4: The best way to zest limes is to use a microplane or the smallest holes on your box grater. Gently run the lime over the tool, taking only the green part of the peel. The white pith underneath is bitter, so try to avoid grating too deeply into the lime. Rotate the lime as you go to only remove the zest, not the pith.

Print