Key Lime Pound Cake

Bright, tangy Key Lime Pound Cake with a rich, ultra-moist crumb and a glossy citrus glaze. Every slice bursts with fresh lime juice and fragrant zest for a sunshine-in-a-bite moment. It’s the one I keep sneaking slivers of while it cools.

Author: Real Life of Lulu

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Servings: 12 Servings

Calories: 663 kcal per serving

Ingredients

3 cups - Sugar
1 cup - Butter
½ cups - Shortening
3 cups - Flour
½ tsp - Baking Powder
6 - Eggs
1 cup - Heavy Cream
¼ cups - Key Lime Juice
1 tsp - Lime Zest
1 tsp - Vanilla extract
1 cup - Powdered Sugar
2 tablespoons - Key Lime Juice
½ tsp - Vanilla extract

Instructions

Preheat the oven to 300℉.
Grease and flour a 9-10 inch Bundt cake pan.
Beat the sugar, butter, and shortening with an electric mixer in a large bowl until light and fluffy.
Whisk together the flour and baking powder in a separate bowl.
Beat the eggs, heavy cream, key lime juice, lime zest, and vanilla extract into the butter mixture.
Beat in the flour mixture just until combined.
Pour the batter into the prepared pan.
Bake at 300℉ for 1 hour and 30 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan on a wire rack for 15 minutes. Remove the cake from the pan to cool completely.
When the cake is cooled, make the glaze.
In a bowl, whisk the powdered sugar, key lime juice, and vanilla extract.
Immediately spoon the glaze over the top and side of the cake.

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