Description
A buttery, moist Key Lime Pound Cake with Key Lime Cream Cheese Icing packed with fresh lime zest and juice for a bright, tangy twist on the classic Southern favorite
Ingredients
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1 lb (4 sticks) unsalted butter, room temperature
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3 cups granulated sugar
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6 large eggs + 2 yolks, room temperature
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3 ½ cups all-purpose flour
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1/3 cup + 2 tbsp fresh key lime juice (or regular limes)
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¼ cup evaporated milk
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¼ cup key lime zest
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1 tsp vanilla extract
For the Icing: -
8 oz cream cheese, room temperature
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3–4 tbsp unsalted butter, room temperature
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4 cups confectioner’s sugar
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2 tbsp fresh key lime juice
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2–3 tsp key lime zest
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1 tsp vanilla extract
Instructions
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Preheat oven to 325°F and grease a 10-inch tube pan.
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Beat butter until light and fluffy. Add sugar and beat until creamy.
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Add eggs one at a time, mixing gently.
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Stir in lime zest, juice, and vanilla.
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Alternate adding flour and milk mixture, beginning and ending with flour. Mix gently.
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Pour into pan and bake for 1 hour 30 minutes, or until a toothpick comes out with moist crumbs.
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Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
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For icing: Beat cream cheese and butter until smooth. Add sugar, lime juice, zest, and vanilla until creamy.
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Spread icing over the cooled cake and serve.
Notes
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Use fresh limes for the best flavor. Avoid bottled juice.
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This cake tastes even better the next day as flavors develop.
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Can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: ~490
- Sugar: ~47g
- Carbohydrates: ~65g
- Protein: ~5g