key lime pound cake.jpg


For the Pound Cake

1 1/2 c. (3 sticks) butter, softened

1 (8-oz.) block cream cheese

3 c. sugar

5 large eggs

3 tbsp. lime juice

3 c. all-purpose flour

Zest of 1 lime

For the Glaze

1 c. powdered sugar

1 tsp. lime juice

2 tbsp. water

1/2 tsp. pure vanilla extract

Zest of 1 lime


Preheat oven to 350 degrees F.

Make the cake: In a large mixing bowl, combine butter and cream cheese until light and fluffy. Mix in sugar, then gradually add in eggs 1 to 2 at a time, beating on low until combined.

Mix in lime juice, then flour. Fold in lime zest.

Grease 4 mini loaf pans and pour in cake batter until each one is about 3/4 full. Bake until a toothpick inserted in the center comes out mostly clean, 43 to 45 minutes. (If you don’t have mini loaf pans, you can grease and fill a bundt pan and bake 70 to 73 minutes.) Let cool for 15 minutes.

Make the glaze: Whisk together powdered sugar, lime juice, water and vanilla. (If the glaze is too thick, add extra water, about a teaspoon at a time.) Pour on top of cooled pound cake, then top with lime zest and serve.

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