Key Lime Cream Cheese Pound Cake

Hello, lovely readers! I’m Anna, and I’m thrilled to share a recipe that’s close to my heart: the Key Lime Cream Cheese Pound Cake. This delightful dessert combines the tangy zest of key limes with the rich creaminess of cream cheese, creating a treat that’s both refreshing and indulgent.

Whether you’re juggling work, family, or just need a sweet escape, this cake is your go-to solution. It’s perfect for gatherings, potlucks, or a quiet evening with a cup of tea.

Why You’ll Love This Key Lime Cream Cheese Pound Cake

• Flavorful Fusion: The tartness of key limes perfectly balances the sweetness of the pound cake.

• Creamy Texture: Cream cheese adds a luscious, moist texture that’s hard to resist.

• Versatile: Serve it plain, with a glaze, or a dollop of whipped cream.

Ingredients

For the Cake:

• 1½ cups (3 sticks) unsalted butter, softened

• 1 (8 oz) package cream cheese, softened

• 3 cups granulated sugar

• 6 large eggs

• 3 cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon salt

• ¼ cup key lime juice (fresh or bottled)

• 1 tablespoon key lime zest

• 1 teaspoon vanilla extract

• A few drops of green food coloring (optional, for color)

For the Key Lime Glaze:

• 1½ cups powdered sugar

• 2–3 tablespoons key lime juice

• 1 tablespoon milk or heavy cream

• ½ teaspoon vanilla extract

Instructions

1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.

2. Cream Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese until smooth and creamy.

3. Add Sugar: Gradually add the granulated sugar, beating until light and fluffy.

4. Incorporate Eggs: Add eggs one at a time, beating well after each addition.

5. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

6. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.

7. Add Flavors: Stir in the key lime juice, key lime zest, vanilla extract, and green food coloring if using.

8. Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool: Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

For the Glaze:

1. In a medium bowl, whisk together the powdered sugar, key lime juice, milk or cream, and vanilla extract until smooth.

2. Drizzle the glaze over the cooled cake.

Cooking Tips

• Room Temperature Ingredients: Ensure your butter, cream cheese, and eggs are at room temperature for a smoother batter.

• Don’t Overmix: Mix just until ingredients are combined to avoid a dense cake.

• Zesting Limes: Use a microplane for fine zest without the bitter white pith.

Personal Touch

This cake has been a family favorite for years. I remember baking it with my mom during summer holidays, the kitchen filled with the citrusy aroma of key limes. It’s more than a dessert; it’s a slice of cherished memories.

Cooking Note

• Serving Suggestions: Pair with a scoop of vanilla ice cream or a dollop of whipped cream.

• Prep Time: 20 minutes

• Cooking Time: 75-85 minutes

• Total Time: Approximately 1 hour 45 minutes

• Servings: 12-16 slices

Nutritional Information (Per Serving)

• Calories: 450

• Protein: 5g

• Sodium: 220mg

FAQs

Can I substitute regular lime juice for key lime juice?

Yes, regular lime juice can be used, though key limes have a distinct flavor that’s more aromatic and tart.

How do I store leftovers?

Wrap the cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

Can I add sour cream or buttermilk?

Absolutely! For a moist variation, consider adding ½ cup of sour cream or buttermilk to the batter. This creates a delightful key lime cream cheese pound cake with sour cream or a key lime pound cake with buttermilk.

Craving more citrusy delights? Check out our Lemon Glazed Pound Cake for another zesty treat!

For tips on perfecting your pound cake, visit King Arthur Baking’s Pound Cake Guide.

Happy baking!

Key Lime Cream Cheese Pound Cake

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• Author: Anna
• Total Time: Approximately 1 hour 45 minutes

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Ingredients

Ingredients

For the Cake:

• 1½ cups (3 sticks) unsalted butter, softened

• 1 (8 oz) package cream cheese, softened

• 3 cups granulated sugar

• 6 large eggs

• 3 cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon salt

• ¼ cup key lime juice (fresh or bottled)

• 1 tablespoon key lime zest

• 1 teaspoon vanilla extract

• A few drops of green food coloring (optional, for color)

For the Key Lime Glaze:

• 1½ cups powdered sugar

• 2–3 tablespoons key lime juice

• 1 tablespoon milk or heavy cream

• ½ teaspoon vanilla extract

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Instructions

Instructions

1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.

2. Cream Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese until smooth and creamy.

3. Add Sugar: Gradually add the granulated sugar, beating until light and fluffy.

4. Incorporate Eggs: Add eggs one at a time, beating well after each addition.

5. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

6. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.

7. Add Flavors: Stir in the key lime juice, key lime zest, vanilla extract, and green food coloring if using.

8. Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool: Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

For the Glaze:

1. In a medium bowl, whisk together the powdered sugar, key lime juice, milk or cream, and vanilla extract until smooth.

2. Drizzle the glaze over the cooled cake.

• Prep Time: 20 minutes
• Cook Time: 75-85 minutes

Nutrition

• Calories: 450
• Sodium: 220mg
• Protein: 5g