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Key Lime Pound Cake

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A moist and buttery pound cake infused with fresh Key lime juice and zest, topped with a tangy lime glaze and a sprinkle of fresh parsley for a vibrant finish. This cake perfectly balances sweetness and citrus brightness for an irresistible treat.

Ingredients

3 cups white sugar

1 cup unsalted butter, softened

½ cup shortening

3 cups cake flour, sifted

½ teaspoon baking powder

⅛ teaspoon salt

6 large eggs

1 cup heavy cream

¼ cup Key lime juice (freshly squeezed)

1 teaspoon lime zest

1 teaspoon vanilla extract

1 cup powdered sugar

2 tablespoons Key lime juice (for glaze)

½ teaspoon vanilla extract (for glaze)

2 tablespoons fresh parsley, finely chopped (for garnish)

Instructions

  1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or use baking spray with flour.
  2. Cream butter, shortening, and sugar together until light and fluffy, about 4–5 minutes.
  3. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, sift together cake flour, baking powder, and salt.
  5. Alternately add dry ingredients and heavy cream to the butter mixture, beginning and ending with flour. Mix just until combined.
  6. Stir in Key lime juice, lime zest, and vanilla extract until batter is smooth.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  10. For the glaze, whisk powdered sugar, Key lime juice, and vanilla extract until smooth. Adjust consistency as needed.
  11. Drizzle glaze over cooled cake, allowing it to drip naturally down the sides.
  12. Sprinkle finely chopped parsley over the top for color and freshness before serving.

Notes

Add shredded coconut for a tropical twist.

Swirl in blueberries for a fruity variation.

Use a cream cheese glaze for extra richness.

Divide batter into mini loaves for gifting.

Add more lime juice or zest for a bolder citrus flavor.

Store at room temperature up to 3 days or refrigerate up to 5 days.

Freeze slices up to 2 months; thaw overnight before serving.

Nutrition

Find it online: https://justsosavory.com/key-lime-pound-cake/