The Moist and Delicious Key Lime Pound Cake is incredibly tasty, with a perfect balance of sweet and tangy flavors. Its soft and light texture, combined with the refreshing taste of key limes, makes it an irresistible dessert. A smooth and zesty glaze tops the cake, adding a glossy finish and enhancing the citrusy kick.
Why You’ll Love Mojito Pound Cake
- Its light texture combined with a moist crumb makes each bite melt in your mouth.
- The refreshing hit of lime, reminiscent of a mojito, gives this cake an unexpected, delightful twist.
- The glaze adds a perfect balance of sweetness and tanginess, taking the cake to the next level.
- You can enjoy it on its own or pair it with fresh fruits like berries or kiwis for added texture and flavor.
Ingredients
- Unsalted butter
- Sugar
- Sour cream
- Vanilla extract
- Eggs
- Key limes
- Flour
- Baking powder
- Salt
- Powdered sugar
- Heavy cream
How to Make Key Lime Pound Cake
Prep the bundt pan and preheat the oven.
Cream the butter and sugar using a stand mixer. Add the eggs one at a time. Then add the extract and lime juice and zest.
In a separate bowl, combine the dry ingredients. Add half of the flour mixture and mix well. Next, add the sour cream and beat. Then beat in the rest of the flour mixture.
Pour the batter into the bundt pan and bake the cake. Remove from the oven and set to the side to cool.
Make the frosting by beating the frosting ingredients until combined. Pour the frosting on top of the pound cake. Top the cake with lime zest.
Tips and Tricks
- Be sure to properly zest the limes for maximum flavor. Avoid the white pith as it can add a bitter taste.
- To make a gluten-free version, you can substitute the flour with gluten-free all-purpose flour. Make sure it is a one to one ratio.
- For a stronger citrus flavor, add more lime juice to the glaze.
- If you don’t have key limes, regular limes can be used as a substitute, but the flavor may be slightly different.
- Let the cake cool completely before adding the glaze to prevent it from melting.
- For an extra citrusy punch, you can brush the cooled cake with a simple syrup made of lime juice and sugar before adding the glaze.
- To make this cake even more indulgent, add a splash of rum to the glaze. This will bring in more of the mojito flavor.
- Check the cake after about 1 hour. If it’s getting too brown, cover it with foil until it’s done.
How to Store Key Lime Pound Cake
The key lime pound cake can be stored in an airtight container at room temperature for up to 3 days. I love using a cake cover for storing a bundt cake. This one is a simple one that also works for transporting the cake.
This one is a more elegant serving platter that shows off how beautiful this cake is.
For longer storage, refrigerate the cake for up to a week. You can also freeze the cake for up to 3 months.
Serving Suggestions
- Serve slices of key lime pound cake with a dollop of whipped cream on top.
- Add fresh berries on top of the cake.
- For a more tropical twist, add some sliced mangoes or pineapple on the side.
- Cut into cubes and serve as a delicious addition to a fruit salad.
- Pair this dessert with a refreshing mojito cocktail for a true key lime experience.
- Toast leftover slices of cake and serve with a scoop of vanilla ice cream for a delicious dessert.
- Drizzle extra lime juice or rum glaze on top of the cake for added moisture and flavor.
FAQS for Key Lime Pound Cake
Can I use regular limes instead of key limes?
While key limes will give the cake a more authentic flavor, you can still use regular limes if they are easier to find. Just keep in mind that the taste may be slightly different.
Can I make this cake ahead of time?
Yes, you can make the cake a day in advance and store it in an airtight container. Just add the glaze and lime zest before serving.
More Bundt Cake Desserts
Key Lime Pound Cake
The Moist and Delicious Key Lime Pound Cake is incredibly tasty, with a perfect balance of sweet and tangy flavors. Its soft and light texture, combined with the refreshing taste of key limes, makes it an irresistible dessert. A smooth and zesty glaze tops the cake, adding a glossy finish and enhancing the citrusy kick.
Ingredients
- 1 cup ( 2 sticks ) Unsalted sweet cream butter, room temp
- 3 cups Sugar
- 1 cup Sour cream
- 1 tsp vanilla extract
- 6 Eggs, room temperature
- 1 tbsp Lime zest
- ¼ cup Key lime juice
- 3 cups Flour
- ½ tsp Baking powder
- ¼ tsp Salt
Frosting
- 1 ¾ cups Powdered sugar
- 2 tbsp. Key lime juice
- ½ tsp Vanilla extract
- 3 tbsp. Heavy cream
Instructions
- Preheat the oven to 325 degrees
- Spray a bundt pan with non-stick baking spray.
- Set to the side.
- In a bowl of a stand mixer add the butter and sugar.
- Mix on medium speed for 2-3 minutes until light and creamy.
- Add the eggs one at a time and extract and mix until fully combined.
- Add the lime juice and zest and mix until combined.
- In a separate large bowl add the flour, baking powder and salt.
- Whisk to combine.
- Add half of the flour mixture, and mix on medium speed.
- Add the sour cream to the mixture and continue to mix on medium speed. Add the remaining flour and mix until fully combined.
- Pour the batter into the bundt pan and bake for 1 hour and 25 min
- Remove from the oven and set to the side to cool.
- In a large bowl add your frosting ingredients and use an electric mixer and mix until combined. Pour the frosting on top of the pound cake.
- Top with lime zest
