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Key Lime Pound Cake

This Key lime pound cake was inspired from a basic pound cake recipe that I like to play around with. It's now the only cake requested at every gathering. The unfrosted cake freezes well. —Pat Stewart, Canton, Georgia
  • Total Time
    Prep: 15 min. Bake: 1 hour 15 min.
  • Makes
    16 servings

Ingredients

  • 2 cups butter, softened
  • 2-1/2 cups sugar
  • 6 large eggs, room temperature
  • 2 teaspoons grated key lime zest
  • 2 tablespoons Key lime juice
  • 1 tablespoon vanilla extract
  • 4 cups all-purpose flour
  • 3/4 cup 2% milk
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon grated key lime zest
  • 1 tablespoon Key lime juice
  • 3-3/4 cups confectioners' sugar
  • Lime slices, optional

Directions

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lime zest, vanilla and lime juice. Add flour alternately with milk, beating well after each addition. Transfer to prepared pan.
  • Bake until a toothpick inserted in center comes out clean, 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.

Test Kitchen tip
  • To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
  • Nutrition Facts
    1 piece: 575 calories, 36g fat (22g saturated fat), 161mg cholesterol, 306mg sodium, 57g carbohydrate (33g sugars, 1g fiber), 7g protein.

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