Key Lime Pound Cake




2 cups butter, softened

2-1/2 cups sugar

6 large eggs, room temperature

2 teaspoons grated key lime zest

2 tablespoons Key lime juice

1 tablespoon vanilla extract

4 cups all-purpose flour

3/4 cup 2% milk


1 package (8 ounces) cream cheese, softened

1/2 cup butter, softened

1 teaspoon grated key lime zest

1 tablespoon Key lime juice

3-3/4 cups confectioners’ sugar

Lime slices


Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lime zest, vanilla and lime juice. Add flour alternately with milk, beating well after each addition. Transfer to prepared pan.

Bake until a toothpick inserted in center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan 10 minutes before removing to a wire rack to cool completely. For frosting, in a large bowl, beat cream cheese, butter, lime zest and lime juice until smooth. Gradu

See also  Christmas Eggnog Bread

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