Introduction: Key Lime Pound Cake is a luscious dessert that combines the rich, buttery texture of traditional pound cake with the bright, tangy flavor of key lime. Finished with a zesty citrus glaze, this cake is both refreshing and indulgent, perfect for spring and summer gatherings or any time you want a dessert with a citrusy twist.
Origin: Pound cake has origins in 18th-century Europe, with the classic recipe calling for a pound each of butter, sugar, eggs, and flour. The Key Lime variation emerged in the United States, particularly in Florida, where the local Key limes are prized for their unique tartness. Combining Southern baking traditions with Florida’s iconic citrus, this cake reflects regional flavors and ingenuity.
Cultural Significance: In Florida, key limes are a symbol of local cuisine, and desserts like Key Lime Pie and Key Lime Pound Cake are celebrated staples. Serving this cake at family gatherings, brunches, or holiday tables showcases Southern hospitality and the region’s love for fresh, vibrant flavors.
Ingredients Quantity:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 key limes
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup key lime juice (freshly squeezed)
- 1/4 cup milk
Optional Additions:
- 1 teaspoon cream of tartar for extra tenderness
- 1/2 cup shredded coconut for texture and tropical flair
- Sliced fresh limes for garnish
- A drizzle of white chocolate for added richness
Tips for Success:
- Allow butter and eggs to reach room temperature for a smooth batter.
- Do not overmix once flour is added to maintain a tender crumb.
- Zest limes before juicing to prevent bitterness in the batter.
- Cool the cake completely before glazing to avoid a runny glaze.
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract and lime zest.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually fold dry ingredients into the butter mixture, alternating with key lime juice and milk.
- Pour batter into prepared pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack.
- Drizzle with a zesty key lime glaze (mix powdered sugar with key lime juice) before serving.
Description: The cake features a golden crust with a moist, buttery interior infused with tangy key lime. The citrus glaze adds a refreshing, sweet-tart finish that balances the richness of the pound cake.
Nutritional Information (per slice, approx.):
- Calories: 320 kcal
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 40g
- Sugars: 25g
- Protein: 4g
Conclusion: Key Lime Pound Cake is a vibrant twist on a classic Southern dessert, delivering moist, buttery richness paired with bright citrus flavor. It’s perfect for any occasion that calls for a dessert that’s both indulgent and refreshing.
Recommendation: Serve slightly chilled or at room temperature, with fresh berries or a dollop of whipped cream for an elegant presentation. Ideal for brunches, summer parties, or a special dessert centerpiece.
Embracing Healthful Indulgence
The natural tartness of key limes adds flavor without extra calories, allowing you to enjoy this decadent dessert with a touch of balance. Pairing it with fresh fruit enhances both nutrition and flavor.