Key Lime Pound Cake with Key Lime Glaze
Ingredients:
For the cake:
3 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, softened
1/2 cup vegetable oil
3 cups granulated sugar
5 large eggs
1 cup whole milk
1/4 cup key lime juice (fresh or bottled)
1 tbsp key lime zest
1 tsp vanilla extract
Green food coloring (optional, for that signature lime color)
For the glaze:
1 1/2 cups powdered sugar
2–3 tbsp key lime juice
1 tsp key lime zest
1–2 drops green food coloring (optional)
Directions:
Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter, oil, and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Mix in milk, key lime juice, zest, and vanilla. Add green food coloring if using.
Gradually add the flour mixture, mixing just until combined.
Pour batter evenly into prepared bundt pan and bake for 75–85 minutes, or until a toothpick comes out clean.
Let the cake cool in the pan for 10–15 minutes, then invert onto a cooling rack to cool completely.
For the glaze, whisk together powdered sugar, key lime juice, zest, and food coloring until smooth.
Drizzle over the cooled cake and let set before slicing.
Prep Time: 20 minutes | Bake Time: 80 minutes | Total Time: 1 hour 40 minutes
Kcal: 460 kcal per slice | Servings: 12 slices
Tips:
Use freshly grated zest for the best citrus flavor.
Let the glaze sit 5 minutes to thicken slightly before pouring for a clean drizzle.
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