This Key Lime Pound Cake topped with Key Lime Cream Cheese Icing is a wonderfully moist and tangy dessert, perfect for any citrus lover. The rich, buttery pound cake combined with the sweet-tart key lime flavor makes for a refreshing twist on a classic. The cream cheese icing adds a smooth, creamy finish that complements the zesty cake perfectly.
Why You’ll Love This Key Lime Pound Cake
- Citrus burst: The key lime juice and zest bring a refreshing and tart flavor that perfectly balances the sweetness of the cake.
- Moist and flavorful: Cream cheese in the cake batter keeps it moist, while the icing adds a rich layer of flavor.
- Versatile dessert: This pound cake can be served at brunch, afternoon tea, or as a delightful dessert to end a meal.
How to Make Key Lime Pound Cake with Key Lime Cream Cheese Icing
Ingredients for the Pound Cake
- 1 cup unsalted butter (softened)
- 8 oz cream cheese (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon key lime zest (about 4-5 key limes)
- 1/4 cup key lime juice
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 1 teaspoon vanilla extract
Ingredients for the Key Lime Cream Cheese Icing
- 4 oz cream cheese (softened)
- 1 1/2 cups powdered sugar
- 2 tablespoons key lime juice
- 1 teaspoon key lime zest (optional for garnish)
Instructions
Step 1: Make the Pound Cake
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or loaf pan.
- In a mixing bowl, cream together the butter and cream cheese until light and fluffy.
- Gradually add in the sugar, beating well. Mix in the eggs, one at a time, followed by the key lime juice, zest, and vanilla extract.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined (do not overmix).
- Pour the batter into the prepared pan and smooth the top. Bake for 1 hour to 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 2: Prepare the Key Lime Cream Cheese Icing
- Beat the cream cheese until smooth. Gradually add the powdered sugar and mix until combined.
- Mix in the key lime juice to reach the desired consistency. If the icing is too thick, add more juice; if it’s too thin, add more powdered sugar.
- Once the cake has cooled, drizzle the key lime cream cheese icing over the top. Garnish with extra lime zest if desired.
Tips for the Best Key Lime Pound Cake
- Use fresh key limes: Freshly squeezed key lime juice and zest will give the best flavor.
- Room temperature ingredients: Make sure your butter, cream cheese, and eggs are at room temperature for easy mixing.
- Don’t overmix the batter: Mix until just combined to keep the cake light and fluffy.
For more pound cake ideas, try checking out Paula Deen’s Cream Cheese Pound Cake or Pound Cake with Cream Cheese Glaze.
Frequently Asked Questions (FAQ)
1. Can I use regular limes instead of key limes?
Yes! While key limes have a distinct flavor, regular limes can be substituted if you can’t find key limes.
2. How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
3. Can I freeze the pound cake?
Yes! Wrap the cooled cake tightly in plastic wrap and foil. Store it in the freezer for up to 3 months. Thaw at room temperature before glazing.
Conclusion: A Deliciously Tangy Pound Cake for Any Occasion
This Key Lime Pound Cake with Key Lime Cream Cheese Icing is the perfect blend of sweet and tart, with a moist crumb and zesty glaze. It’s sure to become a family favorite and a standout dessert for any occasion.