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Key Lime Pound Cake with Key Lime Cream Cheese Icing

This Key Lime Pound Cake is a delightful treat with a perfect balance of tartness and sweetness. The cake is moist and dense, infused with the zesty flavor of key limes, and topped with a luscious key lime cream cheese icing. It's an ideal dessert for any occasion, offering a refreshing twist on the classic pound cake.
Prep Time20 minutes
Active Time1 hour 10 minutes
cooling time1 hour
Total Time2 hours 30 minutes
Course: cake
Cuisine: American
Keyword: Key Lime Pound Cake with Key Lime Cream Cheese Icing
Yield: 7

Materials

  • - 1 cup unsalted butter softened
  • - 2 cups granulated sugar
  • - 4 large eggs
  • - 3 cups all-purpose flour
  • - 1/2 teaspoon baking powder
  • - 1/2 teaspoon baking soda
  • - 1/2 teaspoon salt
  • - 1 cup buttermilk
  • - 1/4 cup key lime juice
  • - Zest of 2 key limes
  • - 1 teaspoon vanilla extract
  • **Ingredients for the Icing:**
  • - 8 ounces cream cheese softened
  • - 1/4 cup unsalted butter softened
  • - 4 cups powdered sugar
  • - 2 tablespoons key lime juice
  • - Zest of 1 key lime

Instructions

Preheat and Prepare Pan:

  • - Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.

Cream Butter and Sugar:

  • - In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add Eggs:

  • - Add the eggs one at a time, beating well after each addition.

Combine Dry Ingredients:

  • - In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Alternate Adding Dry Ingredients and Buttermilk:

  • - Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients.

Add Key Lime and Vanilla:

  • - Stir in the key lime juice, key lime zest, and vanilla extract, mixing until just combined.

Pour Batter and Bake:

  • - Pour the batter into the prepared bundt pan and smooth the top with a spatula.
  • - Bake for approximately 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool the Cake:

  • - Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely.

Prepare the Icing:

  • - While the cake is cooling, prepare the key lime cream cheese icing. In a mixing bowl, beat the softened cream cheese and butter until smooth.
  • - Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
  • - Stir in the key lime juice and zest, and continue to mix until the icing is smooth and creamy.

Ice the Cake:

  • - Once the cake has cooled, drizzle the key lime cream cheese icing over the top of the cake.