The Moist Key Lime Pound Cake with Key Lime Cream Cheese Icing

With its rich, buttery icing, it’s hard to resist a slice or two. This Key Lime Pound Cake with Key Lime Cream Cheese Icing is moist and flavorful, while the icing is tart and refreshing.

INGREDIENTS:

For the cake:

4 sticks butter, that’s 1 lb, room temperature

3 c sugar

6 large eggs plus 2 yolks, room temperature

3 1/2 c all-purpose flour

1/4 cup evaporated milk

1/3 c plus 2 tablespoons fresh key lime juice

1/4 c grated Key lime zest

1 tsp vanilla

For the Icing:

8 oz cream cheese, room temperature

3-4 tbsp butter, room temperature

4 c confectioner’s sugar

2 tbsp freshly squeezed Key lime juice

2-3 tsp grated key lime zest

1 tsp vanilla extract

DIRECTIONS:

Preheat the oven to 325º F/165º C.

Prepare your baking pan. Spread butter or non-stick cooking spray in a 10-inch tube pan.

In a large bowl beat the butter with a stand-up mixer, you can also use a food processor for this purpose.

Add in sugar and mix for about 5 minutes or until well combined.

Add to the mixture the eggs one by one and beat in every addition.

Then add in the lime zest and stir until well blended.

Then, add in milk vanilla, and lime juice and mix until well combined.

Transfer the batter into the previously prepared pan and spread it evenly.

Place it inside the preheated oven and bake for 90 minutes or until a toothpick comes out clean after inserting it in the middle of the cake.

Remove from the oven and allow it to cool at room temperature for at least 30 minutes.

How to make Key Lime Cream Cheese Icing?

In a large bowl, add in the cream cheese and butter both at room temperature. Mix until well combined and until you get a smooth texture.

Then, add in confectioners’ sugar little by little and beat until smooth.

Add in vanilla, lime zest, and lime juice.

Mix until well combined.

Spread the icing over the cooled cake.

Serve and enjoy!

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