This is such a simple cake but agreeably delicious! It is a moist, dense, sweet cake with cream cheese frosting. An insanely good key lime pound cake that will satisfy your sweet tooth.
INGREDIENTS
4 sticks butter, that’s 1 pound, room temperature
3 cups of sugar
6 large eggs, room temperature
4 cups all-purpose flour
1/2 cup fresh key lime juice
1/4 cup evaporated milk, (I always keep a good number of those small, 5 ounce cans in my pantry.)
4 teaspoons key lime zest, minced
1 teaspoon vanilla
FOR THE KEY LIME CREAM CHEESE ICING
8 ounces cream cheese, room temperature
3-4 tablespoons butter, room temperature
4 cups confectioner’s sugar
1/4 cup freshly squeezed key lime juice
2-3 teaspoons key lime zest
1 teaspoon vanilla extract
How to make Key Lime Poundcake with Key Lime Cream Cheese Icing
Step 1: Prepare the oven. Preheat it to 300 degrees. Grease a 10-inch tube pan with a non-stick spray. It is okay to use a 10 1/2-inch pan, too.
Step 2: Beat the butter with a stand-up or electric mixer until light and fluffy. Mix in the sugar and beat for 5 minutes more.
Step 3: Add the eggs one at a time while beating every after each addition.
Step 4: Stir in the juice, milk, zest, and vanilla until well combined.
Step 5: Mix the butter-egg mixture alternatively with the key lime juice and milk mixture using your hand. ake sure to start and end with flour. Mix just until combined.
Step 6: Evenly pour the batter in the tube pan. Lightly tap to lose any air bubbles.
Step 7: Place inside the preheated oven and bake for 45 minutes. It is done once the toothpick inserted in the middle comes out clean.
Step 8: Remove from the oven and cool in the pan for 20 to 25 minutes. Then, transfer the cake to a cooling rack to cool completely.
TO MAKE KEY LIME CREAM CHEESE ICING
Step 1: Beat the cream cheese and butter with a hand mixer until well combined.
Step 2: Add in the confectioner’s sugar. Beat thoroughly until smooth and fluffy.
Step 3: Drizzle the lime juice and add in the zest followed by the vanilla. Mix until incorporated.
Step 4: Ice the cake and fill the middle hole with the excess key lime cream cheese icing.
Ingredients
- 4 sticks butter, that’s 1 pound, room temperature
- 3 cups of sugar
- 6 large eggs, room temperature
- 4 cups all-purpose flour
- 1/2 cup fresh key lime juice
- 1/4 cup evaporated milk, (I always keep a good number of those small, 5 ounce cans in my pantry.)
- 4 teaspoons key lime zest, minced
- 1 teaspoon vanilla
- FOR THE KEY LIME CREAM CHEESE ICING
- 8 ounces cream cheese, room temperature
- 3-4 tablespoons butter, room temperature
- 4 cups confectioner’s sugar
- 1/4 cup freshly squeezed key lime juice
- 2-3 teaspoons key lime zest
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the oven. Preheat it to 300 degrees. Grease a 10-inch tube pan with a non-stick spray. It is okay to use a 10 1/2-inch pan, too.
Step 2: Beat the butter with a stand-up or electric mixer until light and fluffy. Mix in the sugar and beat for 5 minutes more.
Step 3: Add the eggs one at a time while beating every after each addition.
Step 4: Stir in the juice, milk, zest, and vanilla until well combined.
Step 5: Mix the butter-egg mixture alternatively with the key lime juice and milk mixture using your hand. ake sure to start and end with flour. Mix just until combined.
Step 6: Evenly pour the batter in the tube pan. Lightly tap to lose any air bubbles.
Step 7: Place inside the preheated oven and bake for 45 minutes. It is done once the toothpick inserted in the middle comes out clean.
Step 8: Remove from the oven and cool in the pan for 20 to 25 minutes. Then, transfer the cake to a cooling rack to cool completely.
TO MAKE KEY LIME CREAM CHEESE ICING
Step 1: Beat the cream cheese and butter with a hand mixer until well combined.
Step 2: Add in the confectioner's sugar. Beat thoroughly until smooth and fluffy.
Step 3: Drizzle the lime juice and add in the zest followed by the vanilla. Mix until incorporated.
Step 4: Ice the cake and fill the middle hole with the excess key lime cream cheese icing.
