Key Lime Pound Cake with Key Lime Cream Cheese Icing

Introduction

Indulge in the refreshing and tangy flavors of the Key Lime Pound Cake with Key Lime Cream Cheese Icing. This delightful dessert combines the zesty essence of key limes with the rich, buttery texture of pound cake, topped off with a creamy, citrus-infused icing. Perfect for any occasion, this cake will add a burst of sunshine to your dessert table.

Why You’ll Love Key Lime Pound Cake

  1. Unique Citrus Flavor: Key limes bring a distinctive tartness that sets this cake apart from traditional pound cakes. Their vibrant flavor pairs beautifully with the sweetness of the cake and the richness of the cream cheese icing.
  2. Perfect Texture: The dense, moist crumb of the pound cake ensures each slice is satisfying. The cake’s buttery texture contrasts perfectly with the light, creamy icing.
  3. Easy to Make: Despite its impressive taste and appearance, this cake is relatively simple to prepare. With basic ingredients and straightforward steps, you can bake this treat with confidence.
  4. Versatile Presentation: Whether you’re hosting a casual gathering or a formal event, this cake makes a stunning centerpiece. Its bright, tangy flavor and elegant appearance will impress your guests.

Ingredients

For the Cake:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1/2 cup fresh key lime juice
  • 1 tablespoon key lime zest
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream

For the Key Lime Cream Cheese Icing:

  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons fresh key lime juice
  • 1 tablespoon key lime zest

Instructions

1. Prepare the Oven and Pan:

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or a 9×5-inch loaf pan.

2. Make the Cake Batter:

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the key lime juice and zest.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined.

3. Bake the Cake:

Pour the batter into the prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

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4. Prepare the Icing:

While the cake cools, make the key lime cream cheese icing. In a medium bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until fully combined. Mix in the key lime juice and zest until the icing is smooth and spreadable.

5. Ice the Cake:

Once the cake is completely cooled, spread the key lime cream cheese icing over the top. For an extra touch, garnish with additional key lime zest or a few key lime slices.

Tips for Success

  • Use Fresh Key Limes: For the best flavor, use fresh key lime juice and zest. Bottled juice may not provide the same vibrant taste.
  • Avoid Overmixing: Mix the batter just until combined to prevent a dense cake. Overmixing can lead to a tough texture.
  • Cool Completely: Ensure the cake is completely cooled before icing to prevent the icing from melting.

Conclusion

Key Lime Pound Cake with Key Lime Cream Cheese Icing is a delectable treat that captures the essence of citrus in every bite. Its tangy, refreshing flavor and creamy, indulgent icing make it a standout dessert for any occasion. Try this recipe today and savor the bright, zesty taste of key limes in a perfectly moist pound cake. Enjoy!

Serving and Storage Tips for Key Lime Pound Cake with Key Lime Cream Cheese Icing

Serving Tips

  1. Temperature: Serve the cake at room temperature for the best flavor and texture. If you’ve just taken it out of the refrigerator, let it sit out for about 30 minutes before serving.
  2. Presentation: Garnish with additional key lime zest or thin slices of key lime to add a decorative touch. You can also serve with a dollop of whipped cream or a sprinkle of toasted coconut for extra flair.
  3. Portioning: For an elegant presentation, slice the cake into even pieces. A serrated knife works best for clean cuts without disturbing the icing.
  4. Accompaniments: Pair with a refreshing beverage such as iced tea, lemonade, or a light sparkling wine to complement the citrus flavors of the cake.

Storage Tips

  1. Refrigeration: Store the cake in an airtight container in the refrigerator if you’re not serving it immediately. The cream cheese icing needs to be kept cool to maintain its texture and freshness. The cake will keep in the fridge for up to one week.
  2. Freezing: To extend the shelf life, you can freeze the cake. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw the cake overnight in the refrigerator before serving.
  3. Icing: If you plan to freeze the cake, consider icing it after thawing to preserve the texture of the cream cheese icing. You can freeze the uniced cake and the icing separately.
  4. Avoid Moisture: To prevent the cake from becoming soggy, ensure it is completely cooled before storing. Avoid placing the cake in a humid environment, as this can affect the icing and texture.
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By following these serving and storage tips, you can ensure your Key Lime Pound Cake with Key Lime Cream Cheese Icing remains delicious and enjoyable for as long as possible. Whether you’re serving it fresh or saving it for later, this delightful dessert will continue to impress with its vibrant citrus flavor and creamy richness.

1. Can I use regular limes instead of key limes?

While key limes provide a unique and tangy flavor that sets this cake apart, you can substitute regular limes if key limes are unavailable. However, the taste will be slightly different, with regular limes being less tart and slightly sweeter. For the best results, try to use key limes if you can find them.

2. How can I make the cake ahead of time?

You can prepare the Key Lime Pound Cake up to 2 days in advance. Store the cooled, uniced cake in an airtight container at room temperature. If you plan to freeze it, wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze. Thaw it in the refrigerator overnight before icing and serving.

3. Can I make the key lime cream cheese icing ahead of time?

Yes, you can make the key lime cream cheese icing ahead of time. Store the prepared icing in an airtight container in the refrigerator for up to 3 days. Before using, allow it to come to room temperature and give it a good stir to restore its creamy texture.

4. How can I adjust the sweetness of the cake?

If you prefer a less sweet cake, you can reduce the amount of granulated sugar in the batter by up to 1/4 cup. Keep in mind that adjusting the sugar may slightly alter the cake’s texture. You can also adjust the sweetness of the icing to your taste by adding more or less powdered sugar.

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