Zesty Key Lime Pound

Bake up this key lime pound cake and your regular hangouts instantly feel like parties. There’s this awesome blend of zingy citrus and sweet richness in every bite. Super buttery, super light. It's tough to quit after one slice, and you'll find yourself wanting just a little more each time.

I baked this for my sister’s birthday party since she can’t get enough of all things key lime. The whole crew went silent at first, then the compliments just kept coming. These days, if there’s cake at a special event—it’s this one.

Effortless Ingredients

• Powdered sugar: Whips up that glossy glaze on top, spreading smoothly for the prettiest finish
• Vanilla extract: Rounds out the tart zing, bringing a bit of warmth to the party
• Heavy cream: Sneaks in some moistness so your cake never dries out
• Lime zest: Packs a punch of real lime taste thanks to those fragrant oils—grab organic when you can
• Key lime juice: Fresh only if you want real flavor, so skip anything from a bottle
• Baking powder: Adds subtle airiness, but doesn’t turn your loaf into a sponge; pound cakes love their heft
• Cake flour: Gives a softer bite than all-purpose; sift it a couple times for easy mixing
• Shortening: Stays tender, even after hanging out in the fridge overnight
• Unsalted butter: Sets the rich, melty tone; hunt down fancy butter for next-level taste
• White sugar: Sweetens and balances all that lime so it isn’t too puckering; choose fine crystals for the best result

Simple Step-by-Step Directions

Bake It Up:

Scrape your batter into the greased bundt and even it out. Slide it into the oven for 55–65 minutes—poke it in the middle with a skewer and when it comes out clean, it’s ready. The cake springs back if you nudge it and should look a deep golden brown.

Blend The Dry Stuff:

Add those sifted flours, baking powder, and a little salt bit by bit. Keep your mixer on low and stop mixing when you no longer see dry patches. Go easy! Overdoing it makes the cake tough, not tender. If you have to, grab a spatula to finish up.

Mix In The Goodies:

Toss in the cream, fresh key lime juice, a heap of zest, and vanilla. Don’t over-mix, just blend until everything’s together. If it looks a little rough or separated, that’s normal—the flour will fix it later.

Drop The Eggs In:

Add eggs one by one, blending for about half a minute between each. That helps them mix in well and stops lumps. Don’t forget to scrape down your bowl so the butter doesn’t hide out at the edges.

Start With The Base:

Cream your shortening, butter, and sugar on high for at least five minutes. It’s gotta look very pale and super fluffy with tons of air worked in, since there’s not much baking powder here. This step makes your cake light, so don’t rush.

Get Your Pan Ready:

Fire up your oven to 350°F. Slather your bundt pan with butter and flour or coat it with a flour-based baking spray. Make sure every corner’s covered to dodge sticking—the biggest cake disaster nobody wants.

The key to big flavor here is all in the zest. My grandma always said to zest your limes before juicing and keep away from the bitter white bits. Watching her carefully shave just the green part taught me that’s where the magic lives. It really does make every slice shine.

The Marvel of Key Limes

Real key limes are smaller, way more fragrant, and taste more floral than the usual big green limes. Can’t find them fresh? No sweat—regular limes work, but toss in a tad more zest for extra zing. What sets key limes apart is how sharp and complex they are, thanks to super strong oils in their skin. That’s what gives cakes using them a flavor you can’t quite copy with regular limes.

Pound Cake Fixes

Got a tight, heavy section at the bottom? Next time, cream the butter and sugar longer. Don’t rush that step, or the crumb won’t be nice and light. Big cracks up top? Your oven’s probably running hot—use an oven thermometer to double-check. Sticking in the pan? Let your cake sit for exactly ten minutes after baking before you try to get it out. That sweet spot helps every time.

Tasty Ways to Serve

This cake stands alone, but you can take it up a notch with easy extras. Spoon on whipped cream, then grate some lime zest across the top for style points. Or scatter on some ripe blackberries or raspberries for color and a little tang. When you’re in the mood for something rich, warm up a slice and top it with vanilla ice cream—the creamy melt is pure happiness.

Everything about this dessert screams bright, bold lime with a super soft, buttery bite. It’s always a crowd-pleaser and brings smiles every time.

Foire aux questions sur la recette

→ Can I use regular limes instead of Key limes?

Sure! If you can’t find Key limes, just grab regular limes. They taste a bit stronger and not as sweet, so toss in a bit of extra sugar to the glaze if you want. The cake still turns out awesome.

→ How should I store this cake?

Keep your cake closed up in a container on the counter for 3 days tops. If you want it to last longer, pop it in the fridge and eat it within a week. Got leftovers you want to save? Freeze big pieces (before you glaze them), all wrapped up tight in plastic and foil. Glaze them after they thaw.

→ Why is my pound cake dense or dry?

Dry, tough cake happens for a few reasons: mixing the batter too much, putting in too much flour, overbaking, or using stuff straight from the fridge. Let everything warm up to room temp, spoon your flour lightly into the cup, and stop mixing as soon as everything’s just combined.

→ Can I make this cake without a bundt pan?

Of course! Two loaf pans (about 9x5 inches each) or a regular 9x13 pan work just fine. You’ll need to check the cake earlier: loaf pans take 45–55 minutes but the bigger pan is usually done in 35–45. Poke it with a toothpick to see if it’s baked through.

→ What can I substitute for the shortening?

You can swap the shortening for the same amount of butter—just use a total of 1 and a half cups butter. All-butter cakes are a little richer and less crumbly, but still taste great.

→ How can I enhance the lime flavor?

Turn up the lime flavor by tossing in more zest—try 2 teaspoons in the batter. For extra oomph, add about half a teaspoon lime extract, or make a lime syrup with equal parts sugar and juice, heat till the sugar’s melted, and brush it over the cake right as it comes out of the oven.