Gertrude’s Key Lime Pound Cake is a bright, vibrant twist on the classic Southern pound cake. The tartness of fresh key lime juice combined with the buttery richness of the cake creates a dessert that feels both indulgent and refreshingly light. This cake is often a centerpiece at family gatherings, potlucks, and celebrations, particularly in spring and summer when citrus fruits are most cherished. The origins of key lime desserts trace back to the Florida Keys, where the tiny key lime was abundant. Southern bakers embraced the fruit’s lively flavor, and it became a beloved addition to many traditional recipes, including Gertrude’s now-famous pound cake.
For the Ingredients Quantity, you will need 3 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt, 1 cup unsalted butter, softened, ½ cup vegetable shortening, 3 cups granulated sugar, 5 large eggs, 1 cup whole milk, ¼ cup fresh key lime juice, 1 tablespoon key lime zest, and 1 teaspoon vanilla extract. For the glaze, prepare 1 cup powdered sugar and 2–3 tablespoons fresh key lime juice.
Optional Additions include adding ½ teaspoon of coconut extract for a tropical note, folding ½ cup of shredded coconut into the batter for added texture, or sprinkling the top of the glaze with finely grated lime zest for an extra burst of color and aroma.
Tips for Success involve using only fresh key lime juice for the most vibrant flavor—bottled juice just doesn’t compare. Make sure your butter and shortening are fully softened before creaming to create a lighter crumb. Don’t rush the creaming process; take 5–7 minutes to beat until very fluffy. Always alternate adding the flour mixture and milk to maintain a smooth, well-blended batter. Lastly, cool the cake completely before glazing to prevent the glaze from melting into the warm cake.
For the Instructions, preheat your oven to 325°F (163°C). Grease and flour a Bundt pan thoroughly. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and shortening together until creamy. Gradually add the sugar and continue to beat until light and fluffy. Add eggs one at a time, beating well after each addition. Stir the key lime juice, zest, and vanilla into the milk. Add the flour mixture to the batter alternately with the milk mixture, beginning and ending with the flour. Pour the batter into the prepared pan and smooth the top. Bake for 80–90 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. For the glaze, whisk the powdered sugar and key lime juice together until smooth, then drizzle over the cooled cake.
The Description of Gertrude’s Key Lime Pound Cake is a tender, buttery crumb that is richly infused with the tartness of key lime. The exterior forms a delicate golden crust, while the inside remains moist and fragrant. Each bite is balanced between sweet and citrusy, making it both decadent and refreshing at once.
Nutritional Information per slice (based on 16 slices) is approximately 400 calories, 18g fat, 58g carbohydrates, 4g protein, and 34g sugar. Please note that additions like coconut will adjust these values slightly.
In Conclusion, Gertrude’s Key Lime Pound Cake represents the heart of Southern baking—comforting, flavorful, and meant to be shared. It captures the essence of sun-soaked afternoons and family gatherings with every forkful.
The Recommendation is to serve this cake slightly chilled or at room temperature with a dollop of whipped cream or a scattering of fresh berries for a beautiful, festive presentation.
Embracing Healthful Indulgence means savoring this cake as part of a balanced lifestyle. You can easily slice thinner portions or incorporate mindful ingredients like organic sugar and grass-fed butter to slightly elevate its nutritional profile while preserving its joyful spirit.