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
1 lb (4 sticks) unsalted butter, room temperature
3 cups granulated sugar
6 large eggs + 2 yolks, room temperature
3 ½ cups all-purpose flour
1/3 cup + 2 tbsp fresh key lime juice (or regular limes)
¼ cup evaporated milk
¼ cup key lime zest
1 tsp vanilla extract
For the Icing:8 oz cream cheese, room temperature
3–4 tbsp unsalted butter, room temperature
4 cups confectioner’s sugar
2 tbsp fresh key lime juice
2–3 tsp key lime zest
1 tsp vanilla extract
Instructions
Preheat oven to 325°F and grease a 10-inch tube pan.
Beat butter until light and fluffy. Add sugar and beat until creamy.
Add eggs one at a time, mixing gently.
Stir in lime zest, juice, and vanilla.
Alternate adding flour and milk mixture, beginning and ending with flour. Mix gently.
Pour into pan and bake for 1 hour 30 minutes, or until a toothpick comes out with moist crumbs.
Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
For icing: Beat cream cheese and butter until smooth. Add sugar, lime juice, zest, and vanilla until creamy.
Spread icing over the cooled cake and serve.
Notes
Use fresh limes for the best flavor. Avoid bottled juice.
This cake tastes even better the next day as flavors develop.
Can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: ~490
- Sugar: ~47g
- Carbohydrates: ~65g
- Protein: ~5g