Key Lime Pound Cake (Print)
Lush pound cake with fresh Key lime and creamy glaze for a vibrant, buttery treat.
# Ingredients:
→ Cake Batter
01 -
600 g white sugar
02 -
227 g unsalted butter, softened
03 -
115 g vegetable shortening
04 -
360 g cake flour, sifted
05 -
2.5 g baking powder
06 -
0.5 g salt
07 -
6 large eggs
08 -
240 ml heavy cream
09 -
60 ml fresh Key lime juice
10 -
1 teaspoon finely grated lime zest
11 -
1 teaspoon vanilla extract
→ Glaze
12 -
120 g powdered sugar
13 -
30 ml Key lime juice
14 -
0.5 teaspoon vanilla extract
# Steps:
01 -
Preheat oven to 175°C. Grease and flour a bundt pan or two loaf pans thoroughly to prevent sticking.
02 -
In a large mixing bowl, beat together white sugar, softened butter, and vegetable shortening with a mixer until the mixture is light and fluffy.
03 -
Add eggs one at a time, mixing after each addition until completely incorporated and the mixture is smooth.
04 -
Blend in heavy cream, Key lime juice, lime zest, and vanilla extract. Mix gently until just combined.
05 -
In a separate bowl, whisk together cake flour, baking powder, and salt until evenly distributed.
06 -
Gradually add the dry ingredients to the wet mixture, mixing until a smooth batter forms. Avoid overmixing to preserve a tender crumb.
07 -
Transfer batter into the prepared pan(s), smoothing the surface. Bake for 55 to 65 minutes on the centre rack, or until a skewer inserted into the centre emerges clean.
08 -
Let the cake cool in the pan for 10 minutes before unmoulding onto a wire rack to cool completely.
09 -
In a small bowl, whisk together powdered sugar, Key lime juice, and vanilla extract until a smooth, pourable glaze is achieved.
10 -
Drizzle glaze evenly over the cooled cake, letting it set for at least 10 minutes before slicing.
# Additional Notes:
01 -
For vibrant citrus flavour, use freshly squeezed Key lime juice and finely grated zest.
02 -
Standard limes may be substituted if Key limes are unavailable, though flavour will be slightly less tart.