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Key Lime Cream Cheese Pound Cake

Key Lime Cream Cheese Pound Cake
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Delight in the refreshing flavors of Key Lime Cream Cheese Pound Cake, a dessert that perfectly balances sweet and tart notes. This moist and rich cake features the zesty brightness of key limes combined with creamy cream cheese, making it an irresistible treat for any occasion. Whether it’s a birthday party, a family gathering, or a casual afternoon tea, this cake is sure to impress your guests and leave them asking for seconds. Plus, with simple preparation steps, even novice bakers can create this beautiful dessert. Add an optional creamy filling for an extra burst of flavor and finish off with a luscious glaze for a stunning presentation.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 cup unsalted butter
  • 1 (8 oz) package cream cheese
  • 3 cups granulated sugar
  • 6 large eggs
  • 1/2 cup key lime juice
  • 1 tbsp key lime zest
  • 1 tsp vanilla extract
  • Optional: A few drops of green food coloring for that vibrant color
  • 1 (14 oz) can sweetened condensed milk (for filling)
  • 1/4 cup key lime juice (for filling)
  • 1 tbsp lime zest (for filling)
  • 1 cup powdered sugar (for glaze)
  • 2–3 tbsp key lime juice (for glaze)

Instructions

  1. Preheat oven to 325°F (165°C). Grease and flour a Bundt pan.
  2. Cream together the butter and cream cheese until light and fluffy (about 3-5 minutes).
  3. Gradually add sugar, beating well after each addition until fully incorporated.
  4. Add eggs one at a time, mixing well after each addition.
  5. In a separate bowl, whisk together flour and salt. Gradually add this mixture to the batter until just combined.
  6. Stir in key lime juice, zest, vanilla extract, and food coloring if using.
  7. Pour half of the batter into the prepared Bundt pan.
  8. Spoon the key lime cream filling in a ring around the center of the batter, keeping it away from the edges.
  9. Top with remaining batter and smooth out the top.
  10. Bake for 75-85 minutes or until a toothpick inserted into the cake comes out clean.
  11. Let the cake cool in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely.
  12. Mix powdered sugar with key lime juice until smooth. Drizzle over the cooled cake and let it set before slicing.

Nutrition

Find it online: https://teffrecipes.com/key-lime-cream-cheese-pound-cake/

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