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Key Lime Pound Cake
This pound cake comes out buttery and tart, and the graham cracker crust crumble adds just the right crunchy surprise!
I love exploring farmers markets and trying out new recipes for parties - especially my annual derby party. We recently visited a nearby market, which inspired the peach scones from last week, but for my recent key lime obsession, we had to go a little further afield... but after creative recipes for key lime pie cookies and key lime pound cake, it was worth it. The hardest part will be deciding which to serve for my next Kentucky Derby Fete.
Key Lime Pound Cake
Servings
Prep Time
Cook Time
Ingredients
Total Time
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Equipment
- 1 large bowl
- 1 medium bowl
- Measuring cups
- Stand mixer
- Bundt pan (I love Nordic Ware pans for coming out clean and for their beautiful design)
Ingredients
For the Cake
- 3 cups flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3 cups sugar
- 1 1/2 cups unsalted butter, softened
- 5 eggs
- 1 cup heavy cream
- 5 Tablespoons key lime juice
- zest of 1-2 key limes (to taste)
- 1 teaspoon vanilla (optional)
For the Crust Crumble
- 1 cup graham cracker crumbs
- 6 Tablespoons butter
Instructions
For the Crumble
- Combined the graham cracker crumbs and butter. and set aside.
For the Cake
- Preheat the oven to 325 degrees F
- Combine the dry ingredients and set aside.
- Cream the butter and sugar together in the stand mixer.
- Add the egg , vanilla, key lime juice and zest to the mixer and combine.
- With the mixer on low, add the dry ingredients gradually to the mixer.
- Pour the batter into a greased bundt pan and sprinkle the bottom with the crumble.
- Bake for 70-80 minutes until a toothpick comes out clean.
- Top with powdered sugar and/or lime zest and whipped cream.
Filled with refreshing citrus and warm graham cracker flavor, this pound cake packs a punch, making it this fun and whimsical recipe a wonderful addition to summer parties!
Enjoy!
XOXO,
