Key Lime Pound Cake: A Zesty, Moist Delight

Serving: Serve the Key Lime Pound Cake with a cup of iced tea or a refreshing summer beverage for the ultimate treat. It’s also great for parties, picnics, or as an afternoon snack.
Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw before serving.
Variations:

Coconut Key Lime Pound Cake: Add 1/2 cup of shredded coconut to the cake batter for a tropical twist. You can also top the cake with toasted coconut flakes for extra texture.
Lime and Lemon Pound Cake: For a tangier flavor, you can combine key lime juice with lemon juice and zest to create a citrusy blend.
Key Lime Cheesecake Pound Cake: Swirl in a bit of cream cheese to the batter for a cheesecake-inspired version. You can also add a layer of cream cheese filling in the center of the cake before baking.
FAQ:
Q: Can I use regular limes instead of key limes?
A: Yes, regular limes can be used, though key limes offer a more intense and unique flavor. If using regular limes, adjust the amount of juice and zest to your taste preference.

Q: Can I make this cake in a different pan size?
A: You can bake this cake in a 9×5-inch loaf pan or a different bundt pan size, but you may need to adjust the baking time. Check the cake for doneness by inserting a toothpick and ensuring it comes out clean.

Q: Can I freeze the cake before glazing?
A: Yes, you can freeze the cake before glazing. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw the cake in the refrigerator overnight and glaze it before serving.

Key Lime Pound Cake is a deliciously moist and tangy dessert that will be a hit with anyone who loves citrus flavors. The combination of key lime zest and juice with a smooth, buttery cake makes this treat unforgettable.