This key lime ( or regular lime!) cake is made with fresh fruit juice, and zest. It’s completely homemade, and perfect for any occasion!
I’ve been getting so many request for a homemade key lime pound cake! I think that the recipe request started pouring in since the beginning of summer 2016. Must admit, that I had to play around with a few recipes, before I could bring you the perfect key lime pound cake. Some of the recipe for this cake we’re kind of “blah”, some we’re good, but I was looking for spectacular. I think one of the best recipes that I tried ( before this one anyway) was southern livings key lime pound cake. Although I loved the recipe, I decided to switch out, and add some ingredients to make the perfect key lime cake recipe.
This cake is made from scratch. This is not a key lime bundt cake with lime jello. Yeah, it sounds good, but we’re going skip out on the gelatin. For now anyway….
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Key Lime Pound Cake
Ingredients
- 1 cup butter at room temperature unsalted
- 1/2 cup shortening
- 3 cups granulated sugar
- 7 medium eggs at room temperature
- 3 cups all-purpose flour sifted
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup half & half
- 1 tbsp vanilla extract
- 2 tsp key lime or regular lime zest
- 1/3 cup key lime juice or regular lime juice
Glaze
- 1 and 1/2 cups confectioners' sugar
- 3 tbsp fresh Key lime juice
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325 F.
- In a large bowl, combine the flour, baking powder, and salt. Set aside.
- Grease and flour a bundt or tube pan.
- In a separate large mixing bowl combine the butter and shortening on medium speed until nice and creamy.
- Slow staring adding in the sugar.
- Add each egg, one at a time.
- Add flour mixture to butter mixture alternating with the half & half.
- Reduce the mixers speed from medium to low
- Stir in vanilla extract, lime zest, and lime juice.
- Pour the batter into prepared pan.
- Make sure the batter is even in the pan.
- Bake for 1 hour 30 minutes, or until done
- Cool cake in pan on a wire rack 25 to 30 minutes before removing from the pan
- Combine the ingredients for the icing.
- When the cake is at room temperature, ice the cake.
- Serve & enjoy.
Notes
THIS CAKE IS DELICIOUS. HAS BECOME MY FAMILY’S FAVORITE. THANKS FOR SHARING.
Thanks for coming by!
Rosie you saved me when my mom died 4yrs ago. I still am shaky cook but I’m gaining confidence I love how you’ve legitimized me! I’ve found you on you tube first, i’ll follow you 4ever. Genuinely love you
Hi Denise!! I’m sorry about your loss. I’m glad that you found me on YouTube! XOXO
Hi Rosie
How many large eggs can I use in this recipe, I don’t buy medium eggs.
Hi Jackie. Try 6.
I’m always impressed with how simple you make cooking and your recipes are delicious!!
Thanks Christy!
Hi Rosie! I adore key lime and your recipe showed up just in time for me to make and bring it to a Super Bowl party. It was a hit – even with my 18-month-old niece! She sat right up in her highchair and was stuffing her face with little cubes of it. The cake was moist and delicious and came out of the pan very nicely. I will definitely make this again – 5 stars all the way! Thank you for another great recipe.
Thanks for trying Sharon!
I didn’t see in the instructions for adding the half & half. Please advise me on this ingredient.
Step 7 🙂
Thank you
My family loves key lime anything. I a going to try this recipe but make it gluten free with a cup-4-cup gluten free flour. This is so exciting. Thank you for sharing. It all looks so wonderful. Didn’t know where to start til I saw this recipe. I’m just south of Seattle. It’s a nice place to live.