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When you think of Florida, you might picture sunshine and sandy beaches, but for dessert lovers, it’s all about the key lime pie. This iconic treat is so beloved that it even has its own festival, celebrating its zesty, sweet flavors. But have you ever considered trying a key lime pound cake instead? This delightful twist on a classic offers a lighter, sugar-free option while still capturing that signature tartness we all love. Perfect for those watching their sugar intake, this cake is a must-try for any key lime aficionado.
Why You’ll Love This Recipe
This key lime pound cake is the perfect blend of tangy and sweet, with a moist, rich texture that’s sure to please. It’s simple to make and offers a lighter alternative to traditional sugary desserts, thanks to the use of almond flour and sugar substitutes. Plus, the key lime cream cheese icing adds an irresistible creamy finish that complements the cake beautifully.
Kitchen Equipment You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- 9×5 inch loaf pan
- 10-inch pan (for the full sugar version)
- Baking rack
- Measuring cups and spoons
- Whisk
- Foil
Ingredients
For the Light Key Lime Cake
- 3 ½ cups almond flour
- ¼ cup coconut flour
- 1 Tbsp. baking powder
- ½ tsp salt
- ½ cup butter
- ¾ cup sugar substitute (Stevia)
- 4 large eggs
- ½ cup unsweetened almond milk
- 1/3 cup key lime juice
- 2 tsp key lime zest
For the Glaze
- 3 tbsp all-natural confectioner’s sugar (Stevia)
- 2-3 tsp key lime juice
For the Full Sugar Pound Cake
- 1 pound room temperature stick butter
- 3 cups of brown sugar
- 6 large room temperature eggs
- 4 cups all-purpose flour
- ½ cup fresh key lime juice
- ¼ cup evaporated milk
- 4 tsp minced key lime zest
- 1 tsp vanilla extract
For the Key Lime Cream Cheese Icing
- 8 oz. room temperature cream cheese
- 3-4 Tbsp. room temperature butter
- 4 cups confectioner’s sugar
- ¼ cup fresh squeezed key lime juice
- 2-3 tsp key lime zest
- 1 tsp vanilla extract
Step-by-Step Instructions
Light Key Lime Cake
- Preheat your oven to 325°F (165°C).
- In a large bowl, combine the almond flour, coconut flour, baking powder, and salt.
- In a separate bowl, whip the butter and sugar substitute until light and fluffy.
- Beat the eggs into the butter mixture one at a time until well combined.
- Gradually add half of the almond flour mixture to the wet ingredients and mix until just combined.
- In another bowl, combine the almond milk, key lime juice, and lime zest.
- Add the remaining almond flour mixture to the batter, followed by the milk mixture. Stir until smooth.
- Grease a 9×5 inch loaf pan and pour the batter into the pan.
- Let the batter sit for 45 minutes.
- Cover with foil and bake for about 60 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring it to a baking rack to cool completely.
Glaze
- In a small bowl, whisk together the confectioner’s sugar and key lime juice until smooth and slightly runny.
- Drizzle the glaze over the cooled cake.
Full Sugar Pound Cake
- Preheat your oven to 300°F (150°C).
- Beat the butter in a large bowl until fluffy. Gradually add the brown sugar and beat for about 5 minutes.
- Add the eggs one at a time, beating just until the yolk is incorporated.
- In a separate bowl, combine the key lime juice, evaporated milk, lime zest, and vanilla extract.
- Gradually add the all-purpose flour to the butter mixture, alternating with the lime juice and milk mixture.
- Grease a 10-inch pan and pour in the batter, smoothing the top.
- Bake for 1 hour and 45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan on a baking rack for 20-25 minutes, then transfer to a cooling rack to cool completely.
Key Lime Cream Cheese Icing
- In a medium bowl, combine the cream cheese and butter using a hand mixer until smooth.
- Gradually add the confectioner’s sugar, beating until fully incorporated.
- Mix in the key lime juice, zest, and vanilla extract until smooth.
- Spread the icing over the cooled cake.
Tips for Success
- Ensure all ingredients are at room temperature for easier mixing.
- Do not overbeat the eggs to maintain a tender crumb.
- Allow the cake to cool completely before applying glaze or icing to prevent it from melting.
Additional Tips and Variations
- For a nut-free version, substitute almond flour with a gluten-free all-purpose flour blend.
- Add a teaspoon of coconut extract for a tropical twist.
- Garnish with additional lime zest or thin lime slices for an extra pop of flavor and color.
Nutritional Highlights (Per Serving)
Coming soon! Check back for a detailed nutritional breakdown.
Frequently Asked Questions (FAQ)
Can I use regular limes instead of key limes?
Yes, you can substitute regular limes if key limes are not available, but the flavor will be slightly different.
How should I store the cake?
Store the cake in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best texture.
Can I freeze the cake?
Yes, wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.
Conclusion
Whether you’re a long-time fan of key lime pie or just discovering the joys of this citrusy delight, this key lime pound cake is a treat you won’t want to miss. Try it out for yourself and let the bright, tangy flavors transport you straight to sunny Florida. Don’t forget to share your baking adventures and any creative twists you add to the recipe!
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