How are Key limes different from the usual limes?

Key limes are tinier and pack more tang with a floral aroma. They’ve got a sharper, more complex flavor compared to the larger, milder Persian limes. If you’re out of Key limes, regular ones will do the trick, but the taste won’t be as intense.

Can I swap out the shortening in this recipe?

Sure, you can replace the ½ cup of shortening with ½ cup more butter (making it a total of 1.5 cups). The cake might feel slightly different in texture since shortening keeps things extra soft, but all-butter makes a fantastic, flavorful cake.

How can I tell if my cake is ready to take out of the oven?

Stick a toothpick in the middle, and it should come out clean. The edges will pull away from the pan a little, and the color will turn golden. Give the top a light press – it should bounce back if it's done baking.

Why does my pound cake split on top?

A split on top is totally normal for pound cakes! It happens because the crust sets before the inside is done rising. The cake keeps expanding inside, which creates that signature crack on top.

Is it okay to bake this a few days before an event?

Definitely! This cake tastes even better after resting for a day or two. Bake it up to three days ahead, keep it stored in an airtight container at room temperature, and just add the glaze right before serving for the freshest look.

What pairs well with Key Lime Cake for serving?

Try serving it with fresh fruit like berries, a dollop of whipped cream, or a scoop of vanilla ice cream. You could also add some lime zest or go tropical with pineapple or mango! It’s great with coffee or tea too.

Delightful Key Lime Cake

Category: Sweet Treats for Every Craving

Blend butter, shortening, and sugar. Alternate between adding eggs, cream, and flour blend. Stir in lime zest and juice. Bake at 300°F for an hour and a half, then drizzle glaze over cooled cake.

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By Ana

Updated on Mon, 16 Jun 2025 19:03:33 GMT

Tangy Key Lime Cake | homebitesbyana.com

Recipe FAQs

→ How are Key limes different from the usual limes?: Key limes are tinier and pack more tang with a floral aroma. They’ve got a sharper, more complex flavor compared to the larger, milder Persian limes. If you’re out of Key limes, regular ones will do the trick, but the taste won’t be as intense.
→ Can I swap out the shortening in this recipe?: Sure, you can replace the ½ cup of shortening with ½ cup more butter (making it a total of 1.5 cups). The cake might feel slightly different in texture since shortening keeps things extra soft, but all-butter makes a fantastic, flavorful cake.
→ How can I tell if my cake is ready to take out of the oven?: Stick a toothpick in the middle, and it should come out clean. The edges will pull away from the pan a little, and the color will turn golden. Give the top a light press – it should bounce back if it's done baking.
→ Why does my pound cake split on top?: A split on top is totally normal for pound cakes! It happens because the crust sets before the inside is done rising. The cake keeps expanding inside, which creates that signature crack on top.
→ Is it okay to bake this a few days before an event?: Definitely! This cake tastes even better after resting for a day or two. Bake it up to three days ahead, keep it stored in an airtight container at room temperature, and just add the glaze right before serving for the freshest look.
→ What pairs well with Key Lime Cake for serving?: Try serving it with fresh fruit like berries, a dollop of whipped cream, or a scoop of vanilla ice cream. You could also add some lime zest or go tropical with pineapple or mango! It’s great with coffee or tea too.

Zesty Lime Cake

This soft, rich cake bursts with lime flavor from fresh juice and zest, finished with a zingy glaze that highlights the citrusy goodness.

Prep Time

25 min

Cooking Time

90 min

Total Time

115 min

By: Ana

Category: Desserts

Skill Level: Intermediate

Cuisine: American

Yields: 16 Servings (12-16 slices)

Dietary Preferences: Vegetarian

Ingredients

→ Cake Ingredients

01 3 cups granulated sugar

02 1 cup softened unsalted butter

03 ½ cup shortening, room temperature

04 3 cups sifted cake flour

05 ½ teaspoon of baking powder

06 ⅛ teaspoon sea salt

07 6 eggs, large

08 1 cup of heavy whipping cream

09 ¼ cup freshly squeezed Key lime juice

10 1 teaspoon grated lime zest

11 1 teaspoon pure vanilla extract

→ Glaze Ingredients

12 1 cup powdered confectioners' sugar

13 2 tablespoons fresh Key lime juice

14 ½ teaspoon of vanilla extract

Steps

Step 01

Turn oven on to 300°F (150°C). Prep a 10-inch tube pan by greasing it and sprinkling in flour, then line the base with parchment paper.

Step 02

Using an electric mixer, beat sugar, softened butter, and shortening until it's light and airy.

Step 03

In another bowl, sift cake flour with baking powder and salt to get it evenly mixed.

Step 04

Add dry mixture, eggs, and heavy cream alternately into the butter blend, starting and ending with the dry mix. Use low speed and avoid overmixing.

Step 05

Gently stir in Key lime juice, lime zest, and vanilla extract until it's just evenly mixed. Don't overdo it.

Step 06

Spoon the batter into the pan, spreading it out in an even layer.

Step 07

Slide the pan into the oven and bake for around 1 hour and 30 minutes, or until a toothpick poked in the middle comes out clean.

Step 08

Leave it in the pan for 15 minutes before moving it to a wire rack to cool down completely.

Step 09

Mix together powdered sugar, lime juice, and vanilla until smooth and runny.

Step 10

Drizzle or spread the glaze over the completely cooled cake. Give it a minute to set before serving.

Notes

Squeezing fresh Key limes gives much better flavor than using bottled juice.
For a softer cake, use cake flour instead of all-purpose, though it can be substituted if needed.
You can keep the cake at room temp in an airtight container for up to 5 days, or refrigerate it for 7 days.
For even longer keeping, freeze slices in a sealed bag—they’ll stay good for up to 3 months.