Description
A tangy and luscious key lime cream cheese pound cake with a moist, dense crumb and a sweet key lime glaze. Perfect for citrus lovers and any special occasion.
Ingredients
Scale
- 1 cup (230g) unsalted butter, softened
- 8 oz (225g) cream cheese, softened
- 2 1/2 cups (500g) granulated sugar
- 6 large eggs
- 2 tbsp key lime juice
- 1 tbsp key lime zest
- 2 tsp vanilla extract
- 3 cups (375g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup (120g) powdered sugar (for glaze)
- 2–3 tbsp key lime juice (for glaze)
Instructions
- Preheat oven to 325°F (165°C) and grease a 10-inch bundt pan.
- Cream together butter, cream cheese, and sugar in a large bowl until light and fluffy.
- Beat in eggs one at a time, mixing well after each addition. Add key lime juice, zest, and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients until just combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 75-85 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Whisk together powdered sugar and key lime juice for the glaze, then drizzle over the cooled cake before serving.
Notes
- Use fresh key lime juice for the best flavor.
- Make sure butter and cream cheese are at room temperature for a smooth batter.
- This cake can be made a day in advance for deeper flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 33g
- Sodium: 170mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
Keywords: key lime cake, cream cheese pound cake, citrus pound cake, bundt cake