Why You Must Make This Cake

As St. Patrick’s Day approached, I craved a dessert that would add a splash of green to the celebrations. Since I’m a huge fan of Key Lime Pie, spotting a bag of fresh Key limes at the market sparked the idea of a refreshing Key Lime Pound Cake, and I couldn’t resist!

• This cake shines when Key limes are in season, making it a fantastic dessert for St. Patrick’s Day!
• No worries if you miss Key lime season; regular limes make a great alternative, allowing you to enjoy this delightful cake year-round.
• This cake is infused with vibrant lime zest, fresh Key lime juice, and topped with icing, resulting in a beautifully dense and luscious treat that is just a shade of pale green (if you squint a little!).

Reader Endorsement

“This is by far the best pound cake I’ve ever made. It was so moist. Don’t skip the icing; it perfectly balances out the flavors.” – Kristin via Pinterest

Expert Tips for the Perfect Pound Cake

The name “Pound Cake” implies a dense dessert, and that’s exactly what you can expect. The original recipe called for a pound each of butter, sugar, eggs, and flour. While this recipe puts a playful twist on the classic, here are some tips to ensure your cake is spot-on:

• The basic formula of pound cake has many variations. In this recipe, half the butter is replaced with shortening, and we add lime zest and juice for added flavor.
• PRO-Tip: Proper preparation of your tube or Bundt cake pan is crucial for a flawless cake. Grease the pan with shortening before dusting it with flour, and be sure to tap out any excess flour.
• Before you start, read through the instructions to gather all your ingredients. Allow butter and eggs to come to room temperature for better incorporation.
• If possible, use a stand mixer to cream the butter and shortening until smooth. Patience is key here!
• For the best texture, use quality brand-name ingredients. Some off-brand butter contains more water, which can impact your cake. Always measure accurately.
• PRO-Tip: When adding eggs, do so one at a time. Make sure each egg is fully mixed in before introducing the next one, being careful not to overbeat.
• Bake the cake in the center of the oven. To check doneness, insert a toothpick in the center; it should come out clean if the cake is done.
• After baking, cool the cake in the pan for 15 minutes before carefully inverting it onto a cooling rack. Allow it to cool completely before drizzling with the icing.

Ingredients

Cake:

• 1 cup butter, at room temperature
• ½ cup shortening
• 3 cups sugar
• 6 eggs, at room temperature
• 3 cups flour
• ½ teaspoon baking powder
• ⅛ teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon lime zest
• ¼ cup fresh Key lime juice

Frosting:

• 1 ½ cups powdered sugar, sifted
• 1 ½ tablespoons fresh Key lime juice
• 1 ½ tablespoons water
• 2 teaspoons melted butter
• ½ teaspoon vanilla extract

Instructions

1. Preheat your oven to 325°F (163°C).
2. In a large mixing bowl, beat the butter and shortening together at medium speed using a heavy-duty stand mixer until the mixture is creamy.
3. Gradually add sugar while continuing to beat the mixture at medium speed until it becomes light and fluffy.
4. Incorporate the eggs, adding them one at a time, and beat just until blended after each addition.
5. In a separate bowl, whisk together the flour, baking powder, and salt. Add this dry mixture to the butter mixture alternately with the milk, starting and finishing with the flour mixture, making sure to beat at low speed just until blended.
6. Gently stir in the vanilla extract, lime zest, and Key lime juice.
7. Pour the batter into your greased and floured 10-inch tube pan.
8. Bake for about 1 hour and 15 minutes to 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack for about 15 minutes, then carefully invert it onto the rack to cool completely.
9. For the icing, whisk together the powdered sugar, Key lime juice, water, melted butter, and vanilla until smooth.
10. Transfer the icing into a quart-sized Ziploc bag, seal it, and snip off one corner to create a piping bag for easy drizzling. Drizzle the icing over the cooled cake in a back-and-forth motion.

Notes

Ensure your baking powder is fresh for the best results. If it’s been sitting in your pantry for too long, it might not have the same leavening power.