Key Lime Cream Cheese Pound Cake

Directions

1. Preheat the oven: Set your oven to 350°F (175°C). Grease and flour a bundt pan to ensure a smooth release later.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Beat butter & cream cheese: In a large bowl, use an electric mixer to beat softened cream cheese and butter until silky smooth.
4. Add sugar: Gradually beat in the sugar until light and fluffy — about 3–4 minutes.
5. Incorporate eggs: Add the eggs one at a time, beating well after each addition.
6. Add flavor: Mix in the key lime juice, zest, and vanilla extract until well blended.
7. Combine: Gently fold the dry mixture into the wet ingredients just until incorporated. Avoid overmixing.
8. Pour & bake: Transfer the batter into your prepared bundt pan, smoothing the top with a spatula. Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean.
9. Cool & serve: Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

Chef Tips

•  For extra moisture: Add 2 tablespoons of sour cream or Greek yogurt to the batter.
•  No key limes? Regular lime juice works beautifully too.
•  Optional glaze: Whisk together 1 cup powdered sugar, 2 tbsp lime juice, and zest for a tangy drizzle.
•  Storage: Wrap tightly and store at room temperature up to 3 days, or refrigerate up to 1 week.

Serving Ideas

• Top with whipped cream and lime zest curls for a show-stopping presentation.
• Serve chilled for a firmer texture, or slightly warm for melt-in-your-mouth softness.
• Pair with iced tea or coffee for a perfect afternoon treat.