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My Key Lime Curd Pound Cake screams summer.

I serve it with my homemade vanilla bean ice cream.

You can also freeze individual slices and pull them out when you are ready.

I make the curd the day before so it can get a good chill in the fridge.

ENJOY!

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Key Lime Curd Pound Cake

Recipe by Jennifer Williams

This recipe takes my Key Lime Pound Cake to the next level by swirling my homemade lime curd into the center of the batter before baking to perfection.

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5 from 1 review

Key Lime Curd Pound Cake - J Dub By Design™
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Ingredients

Scale

Homemade Lime Curd

  • 3 key limes, finely zested
  • 3/4 cup freshly squeezed key lime juice
  • 1 1/4 cup white sugar
  • 5 large egg yolks 
  • Pinch of salt
  • 3/4 cups of Butter cut into cubes.

Ingredients for Pound Cake

  • 3 cups flour (360 grams)
  • 2 cups sugar (400 grams)
  • 6 eggs
  • 1 tablespoon vanilla
  • 1/2 cup fresh key lime juice (114 grams)
  • 1 cup milk (227 ml)
  • 1 1/2 cups temperature butter (339 grams)
  • 1 teaspoon lime zest
  • 1 teaspoon baking powder
  •  

Instructions

Directions for Key Lime Curd

  1. Zest limes.
  2. Juice limes to get 3/4 cup lemon juice.
  3. Add lime zest, lemon juice, sugar, eggs and salt to sauce pan.  
  4. Turn heat to medium.
  5. Whisk continually for about 8 minutes until sauce starts to thicken.  
  6. Add in butter, a few cubes at a time, whisking as butter melts.
  7. Allow to fully cool.
  8. Pour curd into sealable container.
  9. Chill curd for at least 4 hours, preferably overnight.

Directions for Cake

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Grease and flour a bundt pan.
  3. Whip butter until creamy.
  4. Add sugar and mix until creamy.
  5. Add eggs one at a time, mixing until just incorporated.
  6. Whisk flour and baking powder together.
  7. Add flour to sugar mixture, alternating with milk.
  8. Mix until combined.
  9. Add vanilla and key lime juice then mix again.
  10. Pour half the batter into greased tube pan.
  11. Drop the pan a few times to remove any air bubbles.
  12. Using a knife or wooden skewer, swirl 1 cup of the key lime curd into the batter in the pan.
  13. Pour remaining batter over curd.
  14. Bake the cake for 65 minutes, checking at the 55 minute mark to ensure you are not overtaking.
  15. Remove the cake from oven and allow to completely cool in the tube pan on a cooling rack
  16. Once the cake is completely cooled, place a plate on top of the pan, then flip it over to remove from pan.
  17. Serve with my homemade vanilla bean ice cream.
  18. Enjoy!

I would love to know what you think of my Key Lime Curd Pound Cake. Drop me a comment below.

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Key Lime Curd Pound Cake - J Dub By Design™
Key Lime Curd Pound Cake – J Dub By Design™

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