This cake almost didn’t make it to the blog. Not because it wasn’t delicious, but because it was so ugly! I spent about a week deciding on which new recipes to try for Thanksgiving this year. I realize it’s kind of risky to try new recipes on Thanksgiving, but I’m brave! 😉 And of course, almost the entire top of the cake stuck to the bottom of the pan when I turned it out….oops! haha I pieced it back together the best I could, added some powdered sugar to try to disguise how ugly it was, and served it up anyway. It was very moist with plenty of lime flavor. Everyone thought it was delicious and no one seemed to mind that it wasn’t the prettiest dessert there =). I didn’t use a non-stick bundt pan, but if you have one I’d definitely suggest using it. You could also divide the batter between two loaf pans lined with parchment paper – either way. Enjoy!

Key Lime Pound Cake 
1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lime zest
1/4 cup fresh key lime juice

1. Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan.
3. Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
4. Prepare Key Lime Glaze, and immediately brush over top and sides of cake. Cool completely (about 1 hour).
*adapted from Southern Living

Key Lime Glaze
2 cups powdered sugar
1/4 cup lime juice
zest of 1 lime

Combine all ingredients in small bowl and whisk until smooth.

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Categories: Cakes

2 Responses so far.

  1. Jackie says:

    Hi Kendra<br /><br />Did you use bottled key lime juice or did you squeeze fresh key limes to use in this recipe.

    • Kendra says:

      Hi Jackie,<br /> I&#39;m pretty sure I used regular limes. I&#39;m sure bottled would work too but then you wouldn&#39;t have any zest which adds a ton of flavor. Of course, if you have the patience and can find them key limes would be even better :). Hope this helps! <br />–Kendra

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