Key Lime Pound Cake

Key Lime Pound Cake is a twist on the Lemon Pound Cake, and makes a pretty addition to your table for a Spring Brunch, Mother’s Day, Easter or just having the girls over for coffee and a sweet treat. It is very easy to make and the cake without the frosting freezes well. Credit: Taste of Home

Ingredients:

2-1/2 cups sugar

2 tablespoons grated key lime zest

6 large eggs, room temperature

2 tablespoons Key lime juice

1 tablespoon vanilla extract

4 cups (540 grams) cake flour

1 teaspoon salt

3/4 cup 2% milk

Frosting:

1 package (8 ounces) cream cheese, softened

1/2 cup butter, softened

1 teaspoon grated key lime zest

1 tablespoon Key lime juice

3-3/4 cups confectioners' sugar

Lime slices, optional

Directions:

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter, sugar and zest until light and fluffy, 5-7 minutes. Add juice and vanilla, and mix on high for 1 minute. Add 1 egg at a time, on low speed just until yellow disappears. Scrape down bowl as needed and between each addition. Sift flour and salt together into clean bowl. Add 1/3 of the flour mixture alternately with 1/2 of the milk, on low speed until just mixed, beginning and ending with flour. Transfer to prepared pan.

Bake until a toothpick inserted in center comes out clean or with a moist crumb, 1-1/4 to 1-1/2 hours. Cool in pan 10 minutes before removing to a wire rack to cool completely.

For frosting, in a large bowl, beat cream cheese, butter, lime zest and lime juice until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, garnish with lime slices and additional zest.