This key lime pound cake recipe by Charlie Andrews calls for 20 slices and perfectly baked. I’m blown away from this recipe because I’ve honestly never seen someone make a homemade key lime pound cake by scratch. This reminds me of Mountain Dew because of all of the green in the cake. Charlie has some of the best and creative baked goods that I never would think of. I normally see a key lime pie, not pound cake so I know this would be a moist dessert to have.
Ingredients:
- Swan’s down Cake Flour or All-purpose flour
- Baking powder
- Salt
- Sugar
- Unsalted butter, room temp
- 5 large eggs, room temp
- Heavy Cream, room temp
- Sour cream, room temp
- Whole milk, room temp
- 1 Lime
- Vanilla extract
- Butter extract
- Lime extract
- Confectioners sugar
- Green Gel paste or liquid food coloring
Directions:
First, preheat the oven to 325F. Prepare the dry ingredients by sifting the all-purpose or cake flour, baking powder, and salt in a medium bowl. Stir all the ingredients together and set aside. Then, rinse, zest, and cut the lime in half. Juice both halves of the lime, then pour the lime juice in a mesh strainer with a cup under to set aside.
Next, continue to watch Charlie Andrews’s tutorial on YouTube for full instructions and details on how to get key lime pound cake batter ready. Once finished, transfer it to the prepared bundt pan. Make sure to spread evenly and bake for 1 hour and 10-15 minutes.
Once the pound cake is baking, make the glaze that will be poured on top of the pound cake. I love how bright and vibrant the glaze is and it represents the key lime flavors from the color. Also, this would be a nice tangy yet sweet cake that has fresh lime flavors.
