Go Back
–+ servings
Key Lime Pound Cake

Key Lime Pound Cake

Key-lime-flavored cream cheese pound cake with cream cheese glaze
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 16
Calories 477 kcal

Equipment

  • (1) 10-15 cup Bundt pan

Ingredients
  

Cake
  • 1 ½ cups butter, softened
  • 8 ounces cream cheese, softened
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • ⅛ teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon lime extract
  • 2 tablespoons lime zest
  • 3 cups cake flour, sifted
  • ¼ cup key lime juice
  • extra shortening for coating pans
  • extra flour for dusting pans
Glaze
  • 3 ounces cream cheese, softened
  • 3 tablespoons key lime juice
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 ½ cups powdered sugar

Instructions
 

Cake
  • Preheat the oven to 325 degrees F. Use a basting brush or hand to grease a large pound-cake pan with shortening. Dust it with the flour. Shake out any extra flour once the pan is coated.
  • Use a mixer to beat the butter and cream cheese until light and fluffy.
  • Add the sugar a cup at a time and beat until well mixed.
  • Add the eggs one at a time, beating just until incorporated.
  • Add the salt, vanilla, lime extract, and zest to the batter. Beat until combined.
  • Place the flour in a measuring cup, leveling the top with a knife. Repeat until 3 cups are measured. Sift the flour and then alternate adding it and the lime juice, beginning and ending with flour. Beat at low speed until combined.
  • Pour the batter into the prepared pan. Bake for 75-80 minutes or until an inserted toothpick comes out clean or with crumbs.
  • Cool in the pan for 10 minutes on a wire rack and then turn out onto a cake plate or cooling rack. Cool completely.
Glaze
  • Beat the cream cheese until smooth. Add the key lime juice, vanilla, and salt. Beat well.
  • Add the sugar 1/2 cup at a time and beat until smooth. Drizzle on top of the cake.

Notes

How to Measure Flour

Loosely spoon the flour into a measuring cup, leveling it with a knife. Overestimating or adding too much flour can make your cake dry.

Room Temperature Ingredients

Use room-temperature butter, cream cheese, and eggs for this recipe. Remove them from the refrigerator 2 hours before starting the cake.

Use Aluminum Foil To Prevent Over-Browning

Check the cake 15-20 minutes before it has finished cooking.  If it is browning too much, place a sheet of aluminum foil sprayed with cooking spray on the top of the cake to prevent over-browning.

Storage

This cake can be stored on the countertop for 3-4 days. It also freezes well.

Nutrition

Calories: 477kcalCarbohydrates: 68gProtein: 8gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 118mgSodium: 322mgPotassium: 119mgFiber: 1gSugar: 50gVitamin A: 648IUVitamin C: 2mgCalcium: 89mgIron: 1mg
Keyword citrus pound cake, citrus pound cake with glaze, cream cheese citrus pound cake, cream cheese lime pound cake, key lime pound cake, key lime pound cake with lime glaze, Pound Cake
Tried this recipe?Let us know how it was!