I still remember the first time I tried key lime pie. It was a warm summer day, and my family had just returned from a vacation in Florida. My mother decided to make the pie as a special treat, and the moment I took a bite, I was hooked. The combination of tartness from the key lime and the sweetness of the creamy filling made my taste buds dance. That memory stuck with me, and I often thought about how I could incorporate that fantastic flavor into other desserts.

When I began experimenting in the kitchen, I wanted to create a dessert that evoked those same delightful feelings. Thus, I developed this Moist and Tangy Key Lime Pound Cake. I wanted my family and my friends to experience that burst of sunshine and nostalgia too. The moist texture and tangy flavor remind me of home, summer, and simple joys. This cake always brings warmth and happiness to any gathering, making it perfect for family celebrations or quiet weekends at home.

Why Make This Recipe

Making this Moist and Tangy Key Lime Pound Cake brings joy and comfort. You can sink your teeth into a slice that boasts rich butter and the zesty brightness of key lime. More importantly, this cake allows you to recreate cherished memories or make new ones with loved ones. The bright, refreshing flavor awakens the senses, making it a delightful choice for dessert or a sweet treat any time of year.

This recipe also comes with numerous benefits. First, the ingredients are easy to find. You probably have most of them in your pantry already. Secondly, it serves well for many occasions. Whether you are celebrating a birthday, hosting a tea, or just treating yourself after a long day, this cake is a perfect companion. As you bake, you will fill your kitchen with an inviting aroma that draws everyone.

Most importantly, people will love the warm, tangy flavor of the cake. The moist crumb and the perfect balance of sweet and sour make it irresistible. Once you take that first bite, you’ll feel as though you are enjoying a summer day in the Sunshine State. Therefore, diving into this recipe is not only about creating something delicious. It’s about sharing an experience.

How to Make Moist and Tangy Key Lime Pound Cake

Ingredients:

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup key lime juice
Zest of 2 key limes
1/2 cup powdered sugar (for glaze)
2 tablespoons key lime juice (for glaze)

Directions:

First, preheat the oven to 350°F (175°C) and grease a pound cake pan.
In a bowl, whisk together the flour, baking powder, baking soda, and salt. This step helps to evenly combine the dry ingredients.
In another bowl, cream the softened butter and sugar until light and fluffy. You can use a hand mixer or stand mixer for this step to make it easier.
Next, add the eggs one at a time, incorporating well after each addition. Stir in the vanilla extract, key lime juice, and zest. The mixture will become smooth and aromatic as you mix.
Gradually add the dry ingredients to the wet mixture, folding gently until combined. Take your time here, as this will help create the perfect batter without over-mixing.
Pour the batter into the prepared pan and smooth the top with a spatula. This helps the cake bake evenly.
Bake for about 60 to 70 minutes or until a toothpick comes out clean when tested in the center. The cake should have a beautiful golden color.
Let it cool in the pan for 10 minutes before transferring it to a wire rack. Cooling allows the cake to set and makes it easier to slice.
For the glaze, mix the powdered sugar with key lime juice until smooth and drizzle it over the cooled pound cake. This adds a lovely finish to your masterpiece.

How to Serve Moist and Tangy Key Lime Pound Cake

The best way to serve Moist and Tangy Key Lime Pound Cake is to slice it and place it on a beautiful serving platter. You can serve it at room temperature or slightly chilled from the refrigerator. It pairs well with a cup of hot tea or coffee, making it a delightful afternoon treat.

For special occasions, try pairing it with fresh berries. A garnish of raspberries or strawberries adds a colorful touch. Additionally, a dollop of whipped cream can enrich the overall experience by providing a creamy contrast to the tangy cake.

When serving, you can also sprinkle a bit of lime zest on top for added flair. This gives it a lovely pop of color and enhances the cake’s already vibrant flavor. Therefore, you can enjoy this pound cake as a treat during a cozy family gathering or a summer barbecue.

How to Store Moist and Tangy Key Lime Pound Cake

To keep your Moist and Tangy Key Lime Pound Cake deliciously fresh, store it in an airtight container at room temperature. When properly sealed, it can last for up to four days. If you live in a warmer climate or want to keep it longer, you may want to store it in the refrigerator. However, ensure it’s wrapped well with plastic wrap or stored in an airtight container to prevent drying out.

If you decide to freeze the cake, slice it first for easy access. Place individual slices in a freezer-safe bag, and use parchment paper between slices to stop them from sticking together. The cake can stay safely frozen for up to three months. When ready to enjoy, simply thaw it overnight in the refrigerator or at room temperature for a few hours. Always remember to glaze it fresh after thawing for the best texture and flavor.

Tips to Make Moist and Tangy Key Lime Pound Cake

Use Room Temperature Ingredients: For best results, ensure that your eggs and butter are at room temperature before mixing. This technique helps create a smoother batter and better emulsion, resulting in a lighter, fluffier cake.
Freshly Squeeze Key Lime Juice: Using fresh key lime juice gives your pound cake a vibrant and tangy flavor that bottled juices cannot match. With fresh limes, you can also control the tartness.
Don’t Overmix the Batter: Gently fold in the dry ingredients to keep the cake’s texture light and airy. Overmixing leads to a denser pound cake, which is not the desired outcome for this recipe.
Check for Doneness: Ovens can vary, so start checking your cake around the 55-minute mark. Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is done.
Cool Completely Before Glazing: Allow the pound cake to cool completely before adding the glaze. Applying it while the cake is warm can cause the glaze to run off, leaving you with less frosting and a less appealing appearance.
Experiment with Zest: If you enjoy citrus flavors, consider adding the zest of other citrus fruits like oranges or lemons to enhance flavor complexity.
Serve with a Side: To elevate your cake’s presentation, serve it with a side dish of creamy vanilla ice cream or freshly whipped cream. It pairs well with the key lime flavor and adds a delightful contrast.
Use a Toothpick or Cake Test for Serving: When slicing the cake, use a clean, fine knife to get beautiful pieces. For a clean cut, you can dip your knife in hot water and wipe it dry between cuts.

Variation

Chocolate Key Lime Pound Cake: Add 1/2 cup of cocoa powder to the dry ingredients for a delicious chocolate twist. The rich chocolatey taste combined with the tangy key lime flavor creates a unique dessert experience.
Fruity Key Lime Pound Cake: Incorporate fresh blueberries, raspberries, or diced strawberries into the batter for added fruity flavor. They will burst in the cake while baking, giving a wonderful surprise in each bite.
Nutty Key Lime Pound Cake: Add 1/2 cup of toasted pecans or walnuts to the batter for a crunchy texture. The nuttiness complements the flavor beautifully, adding depth to your pound cake.
Low-Sugar Key Lime Pound Cake: For a healthier option, try substituting half the sugar with a sugar alternative, like erythritol or coconut sugar. Just ensure it’s a direct substitute for best results in texture and sweetness.
Holiday Spiced Key Lime Pound Cake: Add a teaspoon of cinnamon or nutmeg to the dry ingredients. This adds a warm, cozy flavor perfect for holiday gatherings and celebrations.
Creamy Coconut Key Lime Pound Cake: Replace half of the butter with coconut oil, and fold in shredded coconut into the batter for a tropical twist. This variation brings a creamy texture and a rich, coconut flavor to the classic recipe.

FAQs of Moist and Tangy Key Lime Pound Cake

1. Can I use regular limes instead of key limes?
Yes, you can substitute regular limes for key limes if they are not available. However, keep in mind that key limes have a distinct flavor and aroma. Regular limes are slightly less tart but will still create a delicious cake.

2. What should I do if my cake sinks in the middle?
If your Moist and Tangy Key Lime Pound Cake sinks in the middle, it usually means the batter has too much liquid. Ensure your measurements are accurate, and avoid opening the oven door during baking to prevent the sudden drop in temperature.

3. How do I know when to take the cake out of the oven?
Insert a toothpick in the center of the cake. If it comes out clean or with a few crumbs, it indicates the cake is done. If the toothpick comes out wet, give it another 5 to 10 minutes to bake.

4. How long will the cake last at room temperature?
At room temperature, your Moist and Tangy Key Lime Pound Cake will stay fresh for up to four days. Keep it in an airtight container to help retain moisture.

5. Can I freeze the pound cake?
Absolutely! You can freeze this delicious cake. Just slice it and wrap the pieces well in plastic wrap. Afterward, place them in a freezer-safe bag. They can last up to three months in the freezer without losing flavor.

6. Can I make this recipe gluten-free?
Yes, you can create a gluten-free version of the Moist and Tangy Key Lime Pound Cake. Use a gluten-free all-purpose flour substitute in the same amount. Make sure it contains xanthan gum for the best texture and rise.

Moist and Tangy Key Lime Pound Cake

Author: imrane
Total Time: 85 minutes
Yield: 10 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delightful pound cake that combines the zesty flavor of key limes with a moist texture, perfect for any occasion.

Ingredients

Scale

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup key lime juice
Zest of 2 key limes
1/2 cup powdered sugar (for glaze)
2 tablespoons key lime juice (for glaze)

Instructions

Preheat the oven to 350°F (175°C) and grease a pound cake pan.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream the softened butter and sugar until light and fluffy.
Add the eggs one at a time, incorporating well after each addition. Stir in the vanilla extract, key lime juice, and zest.
Gradually add the dry ingredients to the wet mixture, folding gently until combined.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for about 60 to 70 minutes or until a toothpick comes out clean when tested in the center.
Let it cool in the pan for 10 minutes before transferring it to a wire rack.
For the glaze, mix the powdered sugar with key lime juice until smooth and drizzle it over the cooled pound cake.

Notes

Ensure all ingredients are at room temperature for the best results.

Prep Time: 15 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 360
Sugar: 28g
Sodium: 250mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 90mg

Keywords: key lime, pound cake, dessert, summer, sweet treat