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Key Lime Pound Cake

A moist and zesty Key Lime Pound Cake that combines buttery richness with bright lime flavors, making it a delightful dessert for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lime zest Fresh lime zest recommended
  • 0.5 cups key lime juice Fresh key lime juice preferred
For Serving
  • Powdered sugar for dusting Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to prevent sticking.
  2. In a bowl, whisk together the flour, baking powder, and salt until well combined.
  3. In another large bowl, cream together the butter and sugar until light and fluffy, about 3 to 5 minutes.
  4. Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
  5. Stir in the vanilla extract, lime zest, and key lime juice until combined.
  6. Gradually mix in the dry ingredients until just combined; be careful not to overmix.
  7. Pour the batter into the prepared pan and smooth the top to ensure even baking.
Baking
  1. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serving
  1. Before serving, dust with powdered sugar if desired for added sweetness and elegance.

Notes

To store the Key Lime Pound Cake, wrap it tightly in plastic wrap or aluminum foil to keep it moist. It can be stored at room temperature for up to three days or frozen for up to three months. For variations, consider adding shredded coconut or swapping lime for lemon juice.