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Key Lime Cream Cheese Pound Cake

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This Key Lime Cream Cheese Pound Cake combines the rich, buttery texture of pound cake with the bright, tangy flavor of key lime. The addition of cream cheese makes it moist and tender, while the zesty glaze adds a refreshing finish.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Total Time: 2 hours
  • Yield: 10–12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1/4 cup key lime juice (fresh or bottled)
  • 2 teaspoons key lime zest
  • 1 teaspoon vanilla extract
  • Optional Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons key lime juice
  • Lime zest (for garnish)

Instructions

  1. Preheat oven to 325°F (160°C) and grease a bundt or loaf pan thoroughly.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat softened butter and cream cheese until smooth and fluffy.
  4. Gradually add sugar and continue beating until light and creamy.
  5. Add eggs one at a time, mixing well after each. Stir in vanilla, key lime juice, and zest.
  6. Gradually add the dry ingredients, mixing just until combined.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 65–75 minutes, or until a toothpick comes out clean.
  9. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
  10. For the glaze: whisk together powdered sugar and key lime juice until smooth. Drizzle over the cooled cake and garnish with extra lime zest if desired.

Notes

  • Fold in shredded coconut or white chocolate chips for added texture and flavor.
  • Use a mix of lemon and lime juice for a punchier citrus profile.
  • Regular limes can replace key limes if needed.
  • For a simple version, just dust the cake with powdered sugar instead of glazing.
  • Store cake covered at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Freeze slices individually for up to 2 months for later enjoyment.

Nutrition

Find it online: https://allcookedup.com/key-lime-cream-cheese-pound-cake/