Key Lime Pound Cake
You can't deny the appeal of key lime pound cake. Its bright, bold flavors and rich, buttery texture captivate the senses. Yet beyond the indulgence lies a fascinating history, one that tracks the rise of this cherished confection. Uncover the story behind this iconic dessert, and you'll discover a true taste of Florida's culinary heritage. What secrets does this classic recipe hold?
History
Though the origins of key lime pound cake can be traced back to the 19th century, its rise in popularity coincides with the increased availability of key limes in the United States during the 20th century.
The Florida origins of this dessert evolved from traditional pound cake recipes, with the addition of tart, fragrant key limes becoming a hallmark of the regional delicacy.
As key limes became more widely distributed, home cooks and commercial bakeries alike began experimenting with the unique flavor profile, elevating the humble pound cake into a celebrated regional specialty.
Today, key lime pound cake remains a beloved representation of Florida's culinary heritage.
Recipe
There's something about the bright, tangy flavor of key limes that makes them a perfect match for the rich, buttery crumb of a classic pound cake. This Key Lime Pound Cake recipe delivers all the sweet-tart goodness you crave in an impressively tall, dense, and moist pound cake. Baking this cake fills the kitchen with the mouthwatering aromas of fresh citrus and vanilla.
The secret to this cake's incredible texture is in the method. By creaming the butter and sugar until light and fluffy, then gently folding in the dry ingredients, you end up with a pound cake that's tender yet sturdy enough to hold its shape when sliced.
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 1/4 cups granulated sugar
- 5 large eggs
- 1/2 cup key lime juice
- 2 tablespoons grated key lime zest
- 1 teaspoon vanilla extract
Preheat the oven to 325°F. Grease a 10-inch Bundt pan with butter and flour. In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Stir in the key lime juice, zest, and vanilla.
Fold in the dry ingredients until just combined. Pour the batter into the prepared Bundt pan and bake for 60-70 minutes, until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
For the best texture, be sure not to overmix the batter when adding the dry ingredients. Overbaking can also cause the cake to become dry, so keep a close eye on it toward the end of the baking time.
Serve this bright and tangy pound cake plain or with a dusting of powdered sugar.
Nutritional Guide
While this Key Lime Pound Cake is an indulgent treat, it can still be enjoyed as part of a balanced diet. Each slice contains approximately 300 calories, with the majority coming from the butter and sugar.
However, the key limes provide a source of vitamin C, while the eggs contribute high-quality protein. The walnuts offer beneficial fats and fiber.
With mindful portioning and pairing this cake with fresh fruits or a light salad, you can savor its rich flavor while maintaining nutritional balance. The caloric content should be considered, but the ingredient benefits make this dessert a reasonable occasional indulgence within an overall healthy lifestyle.
Final Thought
Ultimately, Key Lime Pound Cake represents a delightful dessert option that can be enjoyed judiciously as part of an overall balanced diet.
The recipe's baking techniques, such as creaming the butter and sugar, help achieve a tender, moist crumb. The bright citrus flavor of the key limes pairs exceptionally well with the richness of the pound cake, creating a harmonious flavor profile.
While indulging in this decadent treat is perfectly acceptable in moderation, it's essential to maintain awareness of portion sizes and nutritional impacts.
