Key Lime Pound Cake

Products Used

0

13

13

By Jocelyn Brubaker

Prep Time:

15m

Bake/Cook Time:

1h 5m

Yield:

1 loaf

The first thing you'll notice when you take a bite of this Key Lime Pound Cake is its tangy, citrusy flavor. Fresh key lime juice and fresh lime zest are used in the recipe, giving the cake a bright, refreshing taste perfect for a spring and summer. The flavor is not overly sweet, and the tartness of the lime is balanced out by the buttery richness of the pound cake. Key Lime Pound Cake is dense and buttery, with a tight crumbly texture. The finishing touch is a key lime glaze that adds a sweet and tart flavor to each bite. Bake this pound cake for an Easter brunch, a summer picnic, or anytime you want to taste the tropics.

Rating:

Rate it yourself

Blog Ambassador

Recipe Developer

Products Used

Ingredients

Key Lime Pound Cake

3/4 cup unsalted butter, softened
1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
4 large eggs
1 1/2 cups all-purpose flour*
1/2 teaspoon table salt
1/4 teaspoon baking soda
2 tablespoons cornstarch
1/4 cup key lime juice (from 8 key limes)
1/4 cup heavy whipping cream
2 tablespoons key lime zest (from 8 key limes)

Lime Glaze

1 cup Imperial Sugar Confectioners Powdered Sugar
1 tablespoon key lime juice (from 1 key lime)
Key lime zest

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 325°F. Spray a 9 X 5-inch loaf pan with nonstick baking spray and sprinkle with granulated sugar. Set aside.
Beat butter and sugar for 4 minutes until it is light and fluffy. Add eggs one at a time, mixing well after each one.
Stir together flour, salt, baking soda, and cornstarch. Slowly add dry ingredients to butter mixture.
Add key lime juice, heavy cream, and key lime zest. Mix just until incorporated.
Spoon batter into prepared pan. Bake for 50 minutes, then tent with foil and bake an additional 10-15 minutes. Insert a skewer into center and check for moist crumbs.
Remove and cool in pan 10-15 minutes, then flip onto a plate. Turn over and let cool completely.
For key lime glaze, stir powdered sugar and key lime juice together until smooth. Spoon over the top of pound cake. Sprinkle with key lime zest and let set before slicing.

Imperial Sugar Insight

If you cannot find fresh key limes, use bottled key lime juice and lime zest.
For more key lime flavor, stir key lime zest into granulated sugar before creaming with the butter instead of adding to batter.
Recipe developed for Imperial Sugar by Jocelyn Brubaker @InsideBruCrewLife.

Rate & Review

or to post comments

Oops.. there is no Spanish translation to this recipe