Key Lime Cream Cheese Pound Cake with Key Lime Glaze
Key Lime Cream Cheese Pound Cake with Key Lime Glaze
Ingredients
- For the Key Lime Glaze:
2 cups powdered sugar, sifted
2–3 tbsp fresh key lime juice (adjust for thickness)
1 tbsp milk or cream (optional, for creaminess)
A few drops of green food coloring
- For the Cake:
1 cup (2 sticks) unsalted butter, softened
1 (8 oz) package cream cheese, softened
2 1/2 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/4 cup fresh key lime juice (regular lime juice works too)
2 tbsp key lime zest
2 tsp vanilla extract
Directions
- 1. Make the Cake:
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- In a large mixing bowl, cream butter, cream cheese, and sugar together until light and fluffy (about 5 minutes).
- Add eggs one at a time, beating well after each addition.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the creamed mixture.
- Stir in lime juice, zest, and vanilla extract. Mix just until combined (don’t overmix).
- Pour batter into prepared bundt pan and smooth the top.
- Bake 70–80 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- 2. Make the Glaze:
- In a bowl, whisk together powdered sugar, lime juice, and milk until smooth and pourable.
- Add food coloring if desired to give a pale green tint like in your photo.
- Adjust with more sugar (for thicker) or juice (for thinner).
- 3. Glaze the Cake:
- Drizzle generously over cooled cake, letting it drip down the sides.
Kitchen Tools You’ll Need
Essential Baking Tools
Electric Hand Mixer or Stand Mixer
