Key Lime Pound Cake
Key lime pound cake made with fresh key lime zest and juice with a refreshing key lime vanilla cake glaze.
Equipment
- 10 or 12-cup capacity bundt pan
Ingredients
Cake Batter
- 3 cups (375 grams) cake flour
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1 cup (16 Tbsp) unsalted butter softened
- 2 cups (400 grams) granulated sugar
- 3 tablespoons key lime zest
- 3/4 cup (168 grams) coconut oil melted, then cooled to room temperature
- 5 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup (60 grams) fresh key lime juice
- 1 cup (240 grams) whole milk
Key Lime Icing
- 2 cups (220 grams) powdered sugar
- 1 tablespoons whole milk
- 1 tablespoon fresh key lime juice
- 1 teaspoon pure vanilla extract
Instructions
Key Lime Cake
- Prepare a 12 -cup capacity bundt cake pan with baking spray and preheat oven to 325℉ (170℃). (10-cup capacity pan will have leftover batter, to keep from over filling the pan.)
- In a large bowl, hand whisk together sifted cake flour, salt and baking soda. Set aside.3 cups (375 grams) cake flour, 1/2 tsp baking soda, 1/4 tsp kosher salt
- Combine sugar and key lime zest in a small bowl. Work the zest into the sugar with a fork and let sit for several minutes to allow the sugar to absorb the lime oils.3 tablespoons key lime zest, 2 cups (400 grams) granulated sugar
- Transfer the lime sugar and butter to the bowl of a stand mixer fitted with paddle attachment. Cream together on medium high speed into a light and fluffy consistency. (3-4 minutes)1 cup (16 Tbsp) unsalted butter
- Add the coconut oil and vanilla, mix on medium until incorporated. Scrape sides and bottom of bowl with silicone spatula as needed.3/4 cup (168 grams) coconut oil, 2 teaspoons pure vanilla extract
- Continue on medium speed, adding one egg at a time. Make sure each egg is fully incorporated before adding int the next.5 large eggs
- Add the key lime juice to the milk. Pour in 1/3 of the milk mixture , alternating with 1/3 of the flour mixture mixing on medium low speed between each. Continue with remaining milk and flour mixture.1 cup (240 grams) whole milk, 1/4 cup (60 grams) fresh key lime juice
- Scrape sides and bottom of mixing bowl again as needed, careful not to over mix the cake batter. It should look light and fluffy.
- Transfer batter into the prepared bundt pan leaving about 1 1/4-inches below the rim for the cake to rise.
- Place bundt pan on a cookie sheet and bake on the middle rack for 75-80 minutes or until a toothpick inserted comes out clean.
- Place cake pan on a wire cooling rack to cool for 15 minutes before inverting onto rack to cool completely.
- While cake is cooling make key lime icing.
Key Lime Glaze
- Make your frosting by adding the powdered sugar, lime juice and milk into a medium sized bowl. Whisk until smooth, then stir in the vanilla.2 cups (220 grams) powdered sugar, 1 tablespoons whole milk, 1 tablespoon fresh key lime juice, 1 teaspoon pure vanilla extract
- For a thinner frosting stir in a teaspoon of milk, or if you want it thicker add an additional 1/4 cup of powdered sugar.
- Tranfser cake to serving dish and drizzle glaze over cake before serving.