Key Lime Pound Cake with Cream Cheese Icing
Introduction
This Key Lime Pound Cake is a bright, tangy twist on a classic dessert. Moist and buttery with a refreshing citrus kick, it’s finished with a luscious cream cheese icing that balances sweetness with the zing of fresh key lime juice. Perfect for spring gatherings, summer parties, or whenever you want a cake that feels both indulgent and refreshing.
Ingredients
For the Cake
1½ cups all‑purpose flour
½ tsp baking powder
¼ tsp salt
1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
2 tbsp key lime juice
1 tsp key lime zest
½ tsp vanilla extract
½ cup sour cream
For the Key Lime Cream Cheese Icing
4 oz cream cheese, softened
¼ cup unsalted butter, softened
1½ cups powdered sugar
1 tbsp key lime juice
½ tsp key lime zest
Directions
Step 1: Make the Cake
Preheat oven to 325°F (163°C). Grease and flour a loaf or bundt pan.
In a bowl, whisk flour, baking powder, and salt.
In a large mixing bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in key lime juice, zest, and vanilla.
Mix in sour cream until smooth.
Gradually add dry ingredients, mixing just until combined.
Pour batter into prepared pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 2: Make the Icing
Beat cream cheese and butter until smooth.
Add powdered sugar gradually, mixing until creamy.
Stir in key lime juice and zest.
Spread or drizzle over cooled cake.
Time & Yield
Prep Time: 20 minutes
Bake Time: 55–65 minutes
Total Time: ~1 hour 20 minutes
Yield: 10–12 slices
Tips & Tricks
Use fresh key limes for the best flavor.
Chill the cake before icing for a cleaner finish.
Add extra zest to the icing for more citrus punch.
Store cake in the fridge for up to 4 days.
Variations
Coconut Lime Cake: Add ½ cup shredded coconut to the batter.
Berry Twist: Fold in blueberries for a fruity surprise.
Glazed Finish: Drizzle with a simple lime glaze instead of cream cheese icing.
Mini Loaves: Bake in mini pans for gifting.
Serving Suggestions
Serve with whipped cream and fresh lime slices.
Pair with iced tea or a tropical cocktail.
Garnish with candied lime peel for elegance.
FAQs
Q: Can I use regular limes instead of key limes?
A: Yes, though key limes have a more distinct tart flavor.
Q: Can I freeze this cake?
A: Yes, wrap tightly and freeze without icing. Add icing after thawing.
Q: Can I make cupcakes instead?
A: Absolutely — adjust baking time to 20–25 minutes.
Conclusion
This Key Lime Pound Cake with Cream Cheese Icing is a refreshing, tangy dessert that’s as beautiful as it is delicious. With its moist crumb and zesty icing, it’s sure to brighten any occasion.