Key Lime Pound Cake Is A Fun Tropical-Inspired Dessert

Ree Drummond
the pioneer woman's key lime pound cake recipe
Try Making Key Lime Pound Cake This WeekendRyan Liebe

Pound cakes are pure nostalgia for me. I grew up eating lemon-lime pound cake (flavored with 7-Up, of course!), and I still can't get enough of it. Recently I played around with some new flavor combinations. This Key lime one is a tropical spin on the cake of my youth, and it may just be better than the original. Happy baking!

Yields: 8-10 servings

Prep Time: 20 mins

Total Time: 1 hour 40 mins

Ingredients

For the Streusel:

  • 4

    graham cracker sheets, finely crushed (about 3/4 cup)

  • 2 tbsp.

    granulated sugar

  • 2 tbsp.

    packed light brown sugar

  • 2 tbsp.

    salted butter, melted and cooled

For the Cake:

  • 1 1/2

    sticks (12 Tbsp.) salted butter, at room temperature, plus more for the pan

  • 1 1/2 c.

    all-purpose flour

  • 1/2 tsp.

    baking powder

  • 1/4 tsp.

    kosher salt

  • 1/3 c.

    lemon-lime soda

  • 1 tbsp.

    grated lime zest, plus 2 Tbsp. lime juice

  • 1 1/2 c.

    granulated sugar

  • 3

    large eggs

Directions

  1. Preheat the oven to 350º. For the streusel: Toss together the graham cracker crumbs, granulated sugar and brown sugar in a medium bowl to combine. Drizzle in the melted butter and toss well until the crumbs are evenly coated. Set aside.

  2. For the cake: Butter a 9-by-5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides. Sift together the flour, baking powder and salt into a medium bowl. Combine the soda, lime zest and juice in a small bowl.

  3. Combine the butter and granulated sugar in a stand mixer fitted with the paddle attachment. Beat on medium-high speed, scraping down the sides of the bowl halfway through, until light and fluffy, about 3 minutes. With the mixer on low speed, beat in the eggs one at a time, incorporating each one before adding the next. Beat in half of the flour mixture, then the soda mixture, then the remaining flour mixture. Beat on low speed just to combine, then increase the speed to high and beat just until smooth, about 15 seconds.

  4. Scrape the batter into the pan, smooth the surface, then sprinkle the streusel evenly on top. Bake until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes. Transfer to a rack and let cool 10 minutes in the pan, then remove the cake to the rack and let cool completely.

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