Description
A rich and moist cream cheese pound cake infused with tangy key lime flavor and topped with a sweet key lime glaze — the perfect tropical twist on a classic dessert.
Ingredients
- 1 1/2 cups unsalted butter, softened
- 1 package (8 oz) cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup fresh key lime juice
- 2 tablespoons key lime zest
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons key lime juice (for glaze)
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a bundt pan.
- In a large mixing bowl, cream butter, cream cheese, and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet mixture, mixing until just combined.
- Stir in key lime juice, zest, and vanilla extract.
- Pour batter into prepared bundt pan and smooth the top.
- Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
- For glaze: whisk powdered sugar with key lime juice until smooth. Drizzle over cooled cake.
Notes
- Use fresh key limes for the best flavor, though bottled juice works in a pinch.
- Cake can be stored covered at room temperature for 3 days or refrigerated for up to 1 week.
- For extra flavor, poke holes in the cake and brush with key lime juice before glazing.
- Prep Time: 20 mins
- Cook Time: 1 hr 25 mins
- Category: Dessert
- Method: Baked
- Cuisine: American