When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
Submit Your Favorite Recipes

Receive New Recipes and the Weekly Letter

Cheesecake Recipes

Coffee Cake Recipes

Bundt Cake Recipes

Cakes with Fruit

Chocolate Recipes

Cake Mix Recipes

Herman Recipes

Spice Cake Recipes

Frosting and Fillings

Pound Cake Recipes

All Time Favorite Recipes

No-Bake Cake Recipes

Angel Food Recipes

Ice Cream Recipes

Sponge Cakes Recipes

Torte Recipes

Holiday Recipes

Cupcake Recipes


Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Key Lime Pound Cake Recipe

Key Lime Pound Cake Recipe

You don't need to go to the Keys for the famous flavor of Key Lime pound cake. This cake absolutely lived up to every expectation I had for it. It's rich, decadent and delicious. The Key Lime ensures every bite will tingle your taste buds.

1 cup Butter
1/2 cup Shortening
2 cups White sugar
5 Eggs
3 cups All-purpose flour
1/2 tsp Baking powder
1 cup Milk
2 Tablespoons Rum
1 Tablespoon Grated Key Lime zest
2 tsp Key Lime juice
1 1/2 tsp Vanilla extract
1/2 tsp Lemon juice

1/4 cup White sugar
1/4 cup Butter
2 Tablespoons Key Lime juice
3 Tablespoons Rum

Oven Temp ~ 325°
Baking Time ~
Pan Type ~ 10 inch tube pan
Preheat oven, grease and flour cake pan.

Mix together the flour and baking powder.
In a large bowl, cream together 1 cup butter, 1/2 cup shortening and 2 cups sugar, until light and fluffy. Beat in the eggs, one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in 2 tablespoons rum, Key Lime zest, 2 teaspoons Key Lime juice, vanilla extract and lemon juice.
Pour Key Lime cake batter into prepared pan. Bake until a toothpick inserted into center of cake comes out clean. Allow to cool in pan for 10 minutes. Turn Key Lime Pound Cake out onto wire rack. While warm, prick top of cake with toothpick. Pour Key Lime Glaze over warm cake. Cool completely.

To make Key Lime Glaze:

In a small saucepan, combine 1/4 cup sugar, 1/4 cup butter and 2 tablespoons Key Lime juice. Bring to boil. Continue to boil, stirring constantly for 1 minute. Remove from heat and stir in 3 tablespoons rum.

16 Servings
Nutrition facts:
Serving Size 120 g
Calories 420
Calories from Fat 204
Total Fat 22.7g 35%
Saturated Fat 11.7g 59%
Cholesterol 91mg 30%
Sodium 129mg 5%
Total Carbohydrates 48.1g 16%
Dietary Fiber 0.9g 4%
Sugars 29.3g
Protein 4.9g
Vitamin A 10% • Vitamin C 6% • Calcium 3% • Iron 8

E-mail This Key Lime Pound Cake Recipe to a Friend

User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!