Key Lime Poundcake with Key Lime Cream Cheese Icing

  • 4 stick butter, that’s 1 pound, room temperature
  • 3 c sugar
  • 6 large eggs, room temperature
  • 4 c all-purpose flour
  • 1/2 c fresh key lime juice
  • 1/4 c evaporated milk
  • 4 tsp key lime zest, minced
  • 1 tsp vanilla
  • KEY LIME CREAM CHEESE ICING
  • 8 oz cream cheese, room temperature
  • 3-4 Tbsp butter, room temperature
  • 4 c confectioner’s sugar
  • 1/4 c freshly squeezed key lime juice
  • 2-3 tsp key lime zest
  • 1 tsp vanilla extract
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