Oh, this Key Lime Cream Cheese Pound Cake! It’s honestly one of my absolute favorite things to bake, and even better to eat. It’s got that perfect balance, you know? That bright, zingy punch from the key lime that just wakes up your taste buds, all wrapped up in the most incredibly rich, tender pound cake. And then, of course, there’s that dreamy cream cheese frosting – it’s like a little slice of heaven. I remember the first time I made this after experimenting with a few different lime cake recipes. My husband took one bite and his eyes just lit up; he said it tasted like a vacation. That’s when I knew I’d landed on something special. This Key Lime Cream Cheese Pound Cake isn’t just a dessert; it’s pure sunshine in cake form!
Gathering Your Key Lime Cream Cheese Pound Cake Ingredients
Alright, let’s get our mise en place ready for this amazing Key Lime Cream Cheese Pound Cake! Trust me, having everything prepped and ready to go makes the whole baking process so much smoother. We’re going to need a few things for the cake itself, and then a few more for that luscious frosting. Make sure your butter and cream cheese are softened – that’s super important for getting a nice, fluffy batter and frosting. And don’t skimp on the key limes; fresh is really where it’s at for that authentic zing!
Cake Ingredients for Your Key Lime Cream Cheese Pound Cake
For the star of the show, the pound cake itself, we’ll need: 2 cups of all-purpose flour, 1 teaspoon of baking powder for a little lift, and just a pinch of salt to balance the sweetness. Then, we’ve got 1 cup (that’s two sticks!) of unsalted butter, nice and softened. We also need 8 ounces of cream cheese, also softened – this is key for that creamy texture! For sweetness, we’re using 1 3/4 cups of granulated sugar. You’ll need 4 large eggs, 1 teaspoon of vanilla extract for warmth, and the stars of the show: 1/4 cup of freshly squeezed key lime juice and 1 tablespoon of its bright zest.
Frosting Ingredients for the Perfect Topping
Now for that dreamy frosting! You’ll need another 8 ounces of cream cheese, again, softened is best. Plus, 1/2 cup (or one stick) of softened unsalted butter. We’ll use 2 cups of powdered sugar to get that lovely smooth sweetness. To give it that extra punch of key lime goodness, we’ll need 2 to 3 tablespoons of key lime juice – you can totally adjust this to how tart you like it! And finally, 1 teaspoon of key lime zest for that extra pop of flavor and pretty color.
Step-by-Step Guide to Baking Your Key Lime Cream Cheese Pound Cake
Alright, let’s get this party started! Baking this Key Lime Cream Cheese Pound Cake is actually pretty straightforward, and honestly, the process itself is part of the fun. Just follow along, and you’ll have a showstopper on your hands. Don’t worry if things look a little messy at first; that’s just the magic happening!
Preparing the Key Lime Cream Cheese Pound Cake Batter
First things first, preheat your oven to 350°F (175°C). While that’s warming up, grab your trusty 9×5 inch loaf pan and get it greased and floured. This is super important to prevent any sticking, trust me! Now, in one bowl, whisk together your flour, baking powder, and salt. Set that aside for a sec. In a bigger bowl, cream together that softened butter and cream cheese until it’s really light and fluffy. Then, gradually add your sugar, beating it in until everything is nice and combined. Next, beat in those eggs one at a time, making sure each one is mixed in before you add the next. Stir in the vanilla, key lime juice, and zest. Finally, add your dry ingredients to the wet stuff in about three batches, mixing on low speed until it’s *just* combined. Seriously, don’t overmix here! A few little streaks of flour are okay; it’ll all come together in the oven.
Baking and Cooling Your Key Lime Cream Cheese Pound Cake
Once your batter is ready, carefully pour it into that prepared loaf pan and spread it out evenly. Now it’s time for the oven! It’ll need about 60 to 75 minutes in there. How do you know it’s done? The best way is to stick a wooden skewer or a thin knife right into the center. If it comes out clean, with maybe just a few moist crumbs attached, it’s perfect! If there’s wet batter, give it a few more minutes and check again. Once it’s baked, let the cake cool in the pan for about 10 minutes. This helps it hold its shape. Then, gently invert it onto a wire rack to cool completely. Patience is key here – you don’t want to frost a warm cake, or you’ll have a melty mess!
Crafting the Creamy Key Lime Frosting
While the cake is cooling, let’s whip up that amazing frosting! In a medium bowl, beat together the softened cream cheese and butter until they’re super smooth and creamy. You really want to make sure there are no lumps; that’s the secret to a silky frosting. Gradually add the powdered sugar, mixing on low speed at first so you don’t get a sugar snowstorm in your kitchen, then increase the speed as it starts to combine. Once it’s all mixed in, stir in your key lime juice and zest. Start with 2 tablespoons of juice and see how you like the tartness; you can always add a little more if you want it zingier! Beat it all together until it’s smooth, luscious, and ready to top off your beautiful cake. Spread it generously over the completely cooled pound cake, and admire your handiwork!
Pro Tips for an Unforgettable Key Lime Cream Cheese Pound Cake
Okay, so you’ve got the recipe, but let me share a few little secrets that really take this Key Lime Cream Cheese Pound Cake over the top. These are the things I’ve learned over the years that make all the difference between a good cake and a *great* one. It’s all about those little details!
Achieving the Perfect Texture
Seriously, don’t skip softening your butter and cream cheese! It’s the absolute key to that super creamy, fluffy texture. When you cream them properly with the sugar, you’re creating tiny air pockets that make the cake tender. And please, please, *please* don’t overmix the batter once you add the flour. Just mix until it’s combined. Overmixing develops gluten, and that’s what makes a cake tough. We want tender and lovely here!
Enhancing the Key Lime Flavor
For the best key lime flavor, fresh is always best. That bottled stuff just doesn’t have the same brightness. Zest those limes right before you need them – the oils are most potent then! When you’re making the frosting, start with the lower amount of lime juice and taste it. You can always add more to get that perfect tartness you’re going for. It’s so easy to adjust, and it makes such a difference!
Frequently Asked Questions About Key Lime Cream Cheese Pound Cake
Have questions about whipping up this Key Lime Cream Cheese Pound Cake? I get it! Baking is a science, but it’s also an art, and sometimes you just need a little clarification. Let’s tackle some common queries to make sure your lime cake experience is absolutely perfect.
Q: My pound cake came out a bit dense. What did I do wrong?
Oh, that can happen! Usually, it’s either from overmixing the batter after adding the flour, which develops too much gluten, or not creaming the butter and cream cheese enough at the beginning. Make sure your butter and cream cheese are truly softened, and just mix the dry ingredients in until they’re *barely* combined. That’ll give you a lighter texture.
Q: Can I use regular limes instead of key limes?
You totally can! If you can’t find key limes, regular limes will work. Just be aware that key limes have a more intense, floral, and slightly sweeter tartness. You might need to adjust the amount of zest and juice in both the cake and the frosting to get that specific key lime flavor you’re after. Taste as you go!
Q: How long does this Key Lime Cream Cheese Pound Cake last?
Because of the cream cheese frosting, it’s best to store this cake in an airtight container in the refrigerator. It should stay delicious for about 3-4 days. The lime juice actually helps preserve it a bit, so it holds up well!
Q: Can I make cupcakes with this Key Lime Pound Cake recipe?
Yes, you absolutely can! You would just need to adjust the baking time. Fill your cupcake liners about two-thirds full and bake at 350°F (175°C) for around 20-25 minutes, or until a toothpick inserted comes out clean. You’ll also need to frost them once they’re completely cool.
Serving and Storing Your Delicious Key Lime Cream Cheese Pound Cake
This Key Lime Cream Cheese Pound Cake is truly a treat, and how you serve and store it can make all the difference. It’s perfect on its own, but if you want to really elevate it, try pairing it with a light, refreshing beverage. A tall glass of iced tea, maybe a sparkling water with a lime wedge, or even a crisp white wine would be lovely accompaniments. Sometimes, just a simple dusting of extra powdered sugar or a few extra lime zest curls on top makes it feel extra special for guests!
Serving Suggestions
Honestly, this cake is so flavorful and moist, it really doesn’t need much! I love serving it with a dollop of whipped cream or a few fresh berries on the side – maybe some raspberries or blueberries to complement the lime. A cup of hot coffee or a cold glass of lemonade also makes for a perfect pairing. It’s really a versatile cake that shines no matter how you serve it.
Storage and Reheating
If you happen to have any leftovers (which is rare in my house!), you’ll want to store this Key Lime Cream Cheese Pound Cake properly. Because of the cream cheese frosting, it’s best to keep it in an airtight container in the refrigerator. It’ll stay nice and fresh for about 3 to 4 days. If you prefer it a little softer, you can let it sit at room temperature for about 20-30 minutes before serving again. I wouldn’t really reheat it, as the frosting might get melty, but letting it come to room temp is perfect!
Print
Key Lime Cream Cheese Pound Cake Done Right
- Total Time: 1 hour 40 minutes
- Yield: 10-12 servings 1x
- Diet: Vegetarian
Description
A rich and creamy pound cake infused with the bright, zesty flavor of key lime, complemented by a smooth cream cheese frosting.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup key lime juice
- 1 tablespoon key lime zest
- For the Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 2–3 tablespoons key lime juice
- 1 teaspoon key lime zest
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and cream cheese until light and fluffy.
- Gradually add the granulated sugar and beat until well combined.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, key lime juice, and key lime zest.
- Add the dry ingredients to the wet ingredients in three additions, mixing on low speed until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Prepare the frosting: In a medium bowl, beat the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, mixing until combined.
- Stir in the key lime juice and zest until the frosting is smooth and spreadable.
- Once the cake is completely cool, frost the top with the cream cheese frosting.
Notes
- Ensure your butter and cream cheese are at room temperature for best results when creaming.
- Do not overmix the batter after adding the dry ingredients; this can result in a tough cake.
- Adjust the amount of key lime juice in the frosting to your preferred tartness.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Key Lime Pound Cake, Cream Cheese Frosting, Lime Cake, Citrus Cake, Dessert Recipe, Baking