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Key Lime Pound Cake

Zesty Key Lime Pound Cake That Brightens Up Any Day

This Key Lime Pound Cake features a refreshing citrus flavor, combining buttery richness with the brightness of lime.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Buttermilk Substitute with 1 cup milk mixed with 1 tablespoon vinegar if unavailable.
  • 1 cup Unsalted Butter Provides richness and depth.
  • 2 cups Granulated Sugar Supplies sweetness and helps with leavening.
  • 4 large Eggs Ensure eggs are at room temperature.
  • 3 cups All-Purpose Flour Forms the cake’s structure.
  • 1 teaspoon Baking Soda Leavening agent.
  • 3-4 each Lime Juice and Zest Infuses the cake with flavor.
For the Glaze (Optional)
  • 1 cup Powdered Sugar Adjust to taste.
  • 2 tablespoons Lime Juice Fresh juice works best.

Equipment

  • 10-inch tube pan
  • Electric Mixer
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step‑by‑Step Instructions for Key Lime Pound Cake
  1. Preheat oven to 325°F (165°C) and grease and flour a 10-inch tube pan.
  2. Cream together the butter and sugar for 3-4 minutes until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Whisk together the flour and baking soda, then alternate adding with the buttermilk, starting and ending with flour.
  5. Fold in lime juice and zest gently.
  6. Pour the batter into the prepared pan, smoothing the top.
  7. Bake for 60-70 minutes, checking for doneness with a toothpick.
  8. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 28gVitamin A: 600IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

Mix gently to avoid a dense cake. Use room temperature ingredients for best results. Start checking doneness at 60 minutes.

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