why make this recipe
Key Lime Pound Cake with Key Lime Cream Cheese Icing is a delightful treat that combines the refreshing tang of key lime with the rich, buttery texture of pound cake. This recipe is perfect for special occasions, summer gatherings, or just when you want to impress your friends and family with a tasty dessert. The zesty flavor of lime and the smooth cream cheese icing work together to create a delicious balance that keeps everyone coming back for more.
how to make Key Lime Pound Cake with Key Lime Cream Cheese Icing
Ingredients :
- 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 sour cream
- 1/4 cup key lime juice
- 1 tablespoon lime zest
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened (for icing)
- 4 cups powdered sugar
- 2 tablespoons key lime juice (for icing)
- 1 teaspoon lime zest (for icing)
Directions :
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Add the eggs one at a time, making sure to beat well after each addition.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredient mixture to the butter mixture, alternating with the sour cream, key lime juice, lime zest, and vanilla extract. Mix until just combined.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
- For the cream cheese icing, beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, key lime juice, and lime zest to the mixture, mixing until well combined.
- Drizzle the cream cheese icing over the cooled pound cake before serving.
how to serve Key Lime Pound Cake with Key Lime Cream Cheese Icing
Serving Key Lime Pound Cake is easy! You can slice it into generous pieces and serve it plain or with a scoop of vanilla ice cream on the side. The zesty flavor pairs well with a cup of coffee or tea, making it a delightful dessert or afternoon snack.
how to store Key Lime Pound Cake with Key Lime Cream Cheese Icing
To store your Key Lime Pound Cake, place it in an airtight container at room temperature. It can stay fresh for up to three days. If you want to keep it longer, you can refrigerate it, and it will last about a week. Make sure to keep the icing separate if possible, to maintain its texture.
tips to make Key Lime Pound Cake with Key Lime Cream Cheese Icing
- Make sure your butter is softened to room temperature for easy mixing.
- Use fresh key limes for the best flavor, but bottled key lime juice works too in a pinch!
- Don’t overmix the batter; mix until just combined to keep the cake light and fluffy.
- For a colorful touch, you can garnish the top of the cake with extra lime zest before serving.
variation (if any)
For a tropical twist, you can add shredded coconut to the cake batter. You can also try adding lime-flavored yogurt instead of sour cream for a different taste!
FAQs
1. Can I use regular limes instead of key limes?
Yes, you can use regular limes, but the flavor will be slightly different. Key limes are smaller and have a more intense flavor.
2. How can I tell when the pound cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.
3. Can I freeze the cake?
Yes, you can freeze the pound cake. Wrap it tightly in plastic wrap and then in foil. It can last for up to three months in the freezer. Just thaw it in the fridge before serving.
Key Lime Pound Cake with Key Lime Cream Cheese Icing
Ingredients
For the Cake
- 1 cup unsalted butter, softened Make sure your butter is softened to room temperature for easy mixing.
- 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 sour cream
- 1/4 cup key lime juice Use fresh key limes for the best flavor.
- 1 tablespoon lime zest
- 1 teaspoon vanilla extract
For the Cream Cheese Icing
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons key lime juice
- 1 teaspoon lime zest
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, making sure to beat well after each addition.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredient mixture to the butter mixture, alternating with the sour cream, key lime juice, lime zest, and vanilla extract. Mix until just combined.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Baking
- Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
Making the Icing
- For the cream cheese icing, beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, key lime juice, and lime zest to the mixture, mixing until well combined.
- Drizzle the cream cheese icing over the cooled pound cake before serving.