Tuesday, September 20, 2011

Key Lime Pound Cake

This is a recipe that I've had for a while. I tore it out of a magazine, but can't find the source. So if you are Bonnie Boland....I want to give you credit for the most incredible Key Lime Pound Cake recipe. It is WONDERFUL.

This isn't an easy cake to make. You don't just dump everything into a bowl, mix, and throw into a cake pan. But don't let it intimidate you. If you have a little time and patience, you will be rewarded with an unbelievable cake that will impress even the pickiest of eaters. The key lime flavor isn't overpowering either.

Adapted from a recipe by Bonnie Boland
Makes 1 (10 inch) pound cake

  • Nonstick baking spray with flour
  • 1/2 cup unsalted butter, softened
  • 1/2 cup Crisco all-vegetable shortening
  • 3 cups of granulated sugar
  • 6 large eggs, yolks separated from whites
  • 3 cups of sifted cake flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 2 tablespoons lime zest (not key limes, just the regular ones)
  • 1/2 cup Key lime juice
  • Garnish: confectioners' sugar, lime twists, raspberries
  • Preheat oven to 325 degrees. Spray a 10-inch tube pan with nonstick baking spray with flour.

  • In a large bowl,  beat butter and shortening at medium speed with an electric mixer until creamy.

  • Gradually add granulated sugar, beating until fluffy. 

  • Add egg yolks, one at a time, beating well after each addition.

  • In a large bowl, sift together cake flour, baking soda, baking powder, and salt. Gradually add flour mixture to butter mixture. Alternate adding flour mixture with sour cream, beginning and ending with flour mixture. Beat well after each addition. 
  • Add lime zest and juice, mixing well.

  • In a separate large bowl, beat egg whites at high speed with an electric mixer until stiff peaks form.

  • Gently fold egg whites into batter until well incorporated.
  • Pour mixture into prepared pan.

  • Bake for 1 hour and 30 minutes or until a wooden tooth pick inserted in center comes out clean.
  • Let cake cool in pan for 10 minutes.

  • Remove cake from pan, and cool completely on a wire rack. Dust cake with confectioners' sugar.  Garnish with lime twists and raspberries, if desired. 
**I think I may make a key lime glaze to drizzle on this. I'm guessing about a cup of confectioners' sugar mixed with 1/4-1/3 cup key lime juice would be good. Play with it and see what consistency and sweetness you would like.



  1. Really great post – like almost step by step guidance ;-) and the cake looks delicious!

  2. We love all key lime desserts so this sounds fabulous!

  3. Thanks for sharing!! I'm really going to have to try this!