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Key Lime Pound Cake

A delightful and refreshing dessert that combines buttery richness with a zesty key lime flavor, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cups unsalted butter, softened
  • 2 large eggs
  • 0.5 cups fresh key lime juice (about 4-5 key limes)
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 1 tsp vanilla extract (halal-certified)
  • Zest of 2 key limes

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×5 inch loaf pan with butter or cooking spray.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Add the eggs one at a time, mixing well after each addition.
  5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry mixture and key lime juice to the creamed mixture, starting and ending with the flour mixture. Mix until just combined.
  7. Stir in the key lime zest and vanilla extract gently.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
  10. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
Serving
  1. Once cooled, slice your cake and serve it plain or with a drizzle of glaze.

Notes

If key limes are hard to find, regular limes can work, but the flavor will be different. Ensure butter is softened and avoid overmixing for a tender texture. Store wrapped tightly at room temperature for 2-3 days or in the fridge for up to a week.