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Keylime Pound Cake

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Oh, how pretty, a Keylime Pound Cake baked in a Bundt pan!

I can’t remember the last time I used my Bundt pan; I think I’ll pull it out and give this tart and tantalizing cake a try. Nothing heralds in the warm months of Summer like a zesty lime. Limes make me think of Florida; sun, salt water, and KeyLime pie, or is that just me?!!

However, this is NOT a pie, but a bundt/pound cake with a zesty glaze and garnished with fresh lime slices, pretty and delicious both. When it comes to the summer’s table, lemons and limes rule!

Let’s make one…

Keylime Pound Cake

A zesty pound cake with a twist of lime on top, a refreshing Summer's dessert.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 8

Equipment

  • 1 oven
  • 1 mixer and mixing bowls
  • 1 set measuring spoons and cups
  • 1 zester
  • 1 Bundt pan

Ingredients
  

  • 2 C. butter, softened
  • 2 1/2 C. sugar
  • 2 Tbs. Key lime zest, grated
  • 6 large eggs, room temperature
  • 2 Tbs. Key lime juice
  • 1 Tbs. vanilla extract, use Pure Vanilla
  • 4 C. cake flour
  • 1 tsp. salt
  • 3/4 C. 2% milk

Frosting

  • 1 package 8oz. cream cheese, softened
  • 1/2 C. butter, softened
  • 1 tsp. grated key lime zest
  • 1 Tbs. Key lime juice
  • 3 3/4 C. confectioner's sugar
  • Lime slices, optional for garnishment

Instructions
 

  • Preheat oven to 350 degrees F. Grease and flour a 10" fluted tube pan. In a large bowl, cream butter, sugar and zest until light and fluffy, 5-7 minutes. Add juice and vanilla, and mix on high for 1 minute. Add eggs, 1 at a time, on low speed just until yellow disappears. Scrape down bowl as needed and between each addition. Sift flour and salt together into clean bowl. Add 1/3 of the flour mixture alternately with 1/2 of the milk, on low speed until just mixed, beginning and ending with flour. Transfer to prepared pan.
  • Bake until a toothpick inserted in center comes out clean or with a moist crumb, 1 1/4 to 1 1/2 hours. cool in pan 10 minutes before removing to a wire rack to cool completely.
  • For frosting, in a large bowl, beat cream cheese, butter, lime zest and lime juice until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, garnish with lime slices and additional zest.

Notes

To remove the cake easily, use solid shortening to grease plain and fluted tube pans.
Keyword pound cake, KeyLime, lime zest, eggs, dairy, flour, sugar, lime juice

I do hope you’ll give this a try. This cake is such a statement piece, lovely for a brunch, Bridal Shower, Baby Shower, or anytime you need to feel pretty!

Take the scorch out of Summer with this light and refreshing dessert,

enjoy friends!

xx,

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