This zesty do-it-yourself Key lime pound cakerecipe is a simple summer time dessert bursting with recent lime, drizzled with creamy Key lime icing. Whip up the batter in minutes!
As quickly as Key limes seem within the produce aisle, this from-scratch Key lime pound cake is the very first thing I’ll make! This straightforward recipe is quick changing into one in all my favourite summer time desserts. My Key lime cake is spongey and tender, bursting with the intense, recent taste of actual limes. I’ve introduced this cake to each event these days, from our Fourth of July cookout to a household picnic. It’s been met with RAVE evaluations!
Why You’ll Love This Do-it-yourself Pound Cake Recipe
Like my lemon pound cake recipe, this Key lime cake is full of summery citrus taste. I like the way in which that the icing simply melts into the wealthy, buttery cake. Listed here are extra causes you’ll need this recipe on repeat:
Simple batter. Easy substances and a fast prep time imply your zesty pound cake batter is prepared for the oven in minutes.
Zesty taste. This moist and tender Key lime pound cake is bursting with lime taste, from the fluffy crumb to the creamy Key lime icing on prime.
Excellent for gatherings. I put together this cake in a bundt pan as a result of not solely does it make for a beautiful presentation, however it’s excellent for feeding a celebration. Potlucks, BBQs, get-togethers with buddies – you’re coated.
Key Limes vs. Common Limes
You is likely to be questioning, “Is there even a distinction between a lime and a Key lime?” The reply is, sure! Key limes are a citrus hybrid, with a extra intense, tangy, and acidic taste than common limes. They originate in Southeast Asia, however they’re grown in California and Florida. Key limes have discovered their approach into US kitchens by way of desserts like Key lime pie (or Key lime cheesecake).
Components You’ll Want
Other than getting your arms on recent Key limes (see my be aware on this under), the remainder of the pound cake batter comes collectively utilizing pantry staples. Bear in mind to scroll to the recipe card for the total quantities and recipe particulars.
Flour, Baking Soda, and Salt: Our baking regulars that give this pound cake elevate, construction, and rise. I like to recommend making this pound cake with all-purpose flour for essentially the most constant outcomes.
Butter: Your butter may be salted or unsalted. Simply be sure it’s at room temperature, this fashion it will likely be simpler to combine.
Sugar and Eggs: Extra pound cake necessities. You’re gonna want lots of eggs for this one. An entire 6 pack! All these eggs assist bind the substances and provides this Key lime pound cake its richness. You’ll additionally want some granulated sugar for sweetness.
Milk and Vanilla: Common complete milk or 2% milk is finest. I like to recommend utilizing actual vanilla extract over the imitation sort.
Key Limes: You’ll want a few spoonfuls of recent Key lime juice, together with some lime zest to spice up the flavors. If wanted, you possibly can substitute common lime juice for Key lime juice. See my be aware under. No matter you do, skip the bottled stuff!
Powdered Sugar: When your cake is baked, you’ll whisk up a fast Key lime icing produced from powdered sugar, further lime juice, and vanilla extract.
The place Can I Discover Key Limes?
June to September is Key lime season within the States. Relying on the place you reside, you will discover Key limes in main grocery shops once they’re in season. Key limes are a lot smaller than standard limes (those which might be out there year-round), and so they have a extra floral aroma. For those who can’t get your arms on recent Key limes, the excellent news is, you possibly can simply substitute common recent lime juice for Key lime juice on this Key lime cake.
Make Key Lime Pound Cake
Earlier than you begin, get a 12-cup bundt pan good and greased whereas your oven preheats to 325ºF. Now, let’s get going with this scrumptious do-it-yourself Key lime pound cake:
Make the batter. Mix the dry substances in a single bowl, after which use your stand mixer to beat collectively the butter, sugar, and eggs till creamed. Steadily combine within the dry substances, alternating with milk till they’re simply mixed (don’t overmix!). Lastly, stir within the vanilla with the lime juice and zest.
Bake. Pour the batter evenly into the bundt cake pan. Bake your bundt cake at 325ºF for 75-85 minutes, till set. As soon as your pound cake is out of the oven, let it relaxation and funky within the pan for about 20 minutes. Afterward, invert the pan onto a wire rack in order that the cake can end cooling.
Add the lime icing. When your cake is cool, whisk some further lime juice and vanilla into powdered sugar to make the icing. Drizzle it all around the cake. You’ll be able to garnish your Key lime pound cake with extra lime zest when you’d like, then slice and serve!
Suggestions for Success
Listed here are my ultimate ideas for the perfect do-it-yourself pound cake that’s wealthy and dense, however mushy and moist on the identical time:
Take time to cream the butter and sugar effectively. Beat the butter and sugar collectively, and add the eggs one by one to include air, for a lightweight and fluffy pound cake.
However don’t overmix the batter. As soon as the dry substances are added, be sure to solely combine till every part is simply mixed. Over-beaten batter prompts gluten, which might result in a tricky, overly dense pound cake.
Examine in case your pound cake is finished by inserting a toothpick into the center. If the toothpick comes out clear, your cake is able to come out.
If the highest of the cake is beginning to brown an excessive amount of, tent the pan loosely with a bit of foil till it’s carried out baking.
Frequent Questions
Why is it known as a pound cake?
Pound cake will get its identify from how the cake was initially made (way back to the 1700s!): with one pound every of flour, butter, sugar, and eggs.
How do you retain pound cake moist?
Correct storage is vital to conserving this pound cake mushy and moist. Just remember to maintain it coated hermetic, ideally at room temperature because the fridge tends to dry it out. See under for storage instructions.
Can I take advantage of lime as an alternative of key lime?
Sure. As talked about, when you don’t have Key limes, you can also make this dessert with the juice and zest from common limes as an alternative.
Serve Key Lime Pound Cake
The bundt-cake model of this Key lime pound cake makes it excellent for feeding a crowd! You may get wherever between 12 and 16 servings out of 1 cake. We love serving slices topped with ice cream or swirled with whipped cream. Add a lime wedge for further garnish.
Retailer
Retailer this pound cake hermetic on the counter for as much as 3-4 days. I normally don’t suggest storing truffles within the fridge, however when you stay someplace heat, you may as well maintain your pound cake coated within the fridge for as much as 1 week.
Can I Freeze Pound Cake?
Sure! You’ll be able to freeze this pound cake frosted or unfrosted, both complete or in slices. As soon as the cake is at room temperature, double-wrap it tightly in plastic wrap and retailer it frozen for as much as 3-4 months. Defrost the cake on the countertop earlier than serving.
Key lime pound cake is a simple summer time dessert bursting with recent lime, drizzled with creamy Key lime icing. This straightforward do-it-yourself pound cake recipe is prepared for the oven in minutes!
Cake: Preheat the oven to 325°F. Grease and flour (or powdered sugar) a 10-inch (12-cup) bundt pan, or coat generously with baking spray. Put aside.
In a big bowl, whisk collectively the flour, baking powder, and salt. Put aside.
Within the bowl of your stand mixer fitted with the paddle attachment combine the butter and sugar at medium velocity till creamy. Add within the eggs one by one till easy, scraping the edges of the bowl as essential.
Flip the mixer to low and add within the flour combination and milk in alternating additions, starting and ending with the flour combination till simply mixed. Stir in vanilla, lime zest, and lime juice.
Unfold the cake batter into the ready pan and bake for 75 – 85 minutes, or till the cake is about and a toothpick inserted into the center comes out clear. For those who discover the cake browning too rapidly, loosely tent a bit of aluminum foil over the pan to sluggish the browning.
Cool the cake within the pan for 20 minutes, earlier than inverting the pan onto a wire rack to chill the cake fully.
Lime Icing: Whisk collectively powdered sugar, Key lime juice, and vanilla till easy. Use instantly. Drizzle onto the cooled cake.
