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Regular limes are more tart and bitter. I felt really bad for the lady I made it for… I went by everything you said.. Typically I use King Arthur unbleached AP, sometimes organic sometimes not depending on what I find.

Look for limes the size of ping-pong balls. Take care when you zest citrus not to zest the white part of the fruit, the pith. I answer that way because I once baked her a lemon pound cake, from scratch, and ultimately she never had any because she never made time during that trip to come over to my house.

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Key Lime Cake is an easy cake recipe that screams summer dessert! The cake is filled with lime flavor and saturated with key lime glaze and a lime whipped cream topping. Somehow I managed to overpack on the way there, which necessitated one huge suitcase and two roller bags stuffed full, so when I spent all the money in Canada on all the things, I had to sit on the three suitcases to get them to zip and check all of them. I am the worst at over packing. My large checked suitcase was 50 pounds on the dot! I absolutely fell in love with Canada. I especially love the food poutine!!! One of my suitcases was full of candy, I kid you not. Caramel, chocolate, nuts, you name it I bought it. I actually prefer it to chocolate, if you can believe that. When I was prepping for our last summer barbecue, I wanted to make a cake. Sometimes I just love serving cake at parties, probably because I hardly ever make them. Cakes are delicious, but I never need something that big for only 3 people. Everyone who tasted it just loved the flavor and texture. Guess what else is amazing about this key lime cake? I decided to use instead of full sugar like I normally do. The product is a rich cake full of key lime juice and zest. While the cake was baking I made a lime simple syrup using key lime juice and the baking blend. You cook it until the sugar is dissolved and it boils, then let it cool while the cake finishes baking. Once the cake come out of the oven, simply poke some tiny holes with a toothpick and pour the glaze over it.

I felt really bad for the lady I made it for… I went by everything you said. It IS a poundcake, rich and heavy. Thank you for an excellent recipe. Any idea what went wrong. The cake was beautiful, had a creamy dense texture with a rich, buttery citrus flavor. This was my first ever attempt at a pound cake and it was divine. I craved… no, lusted after a dense, lemony-bright, tart and rich pound cake topped with a crown of smooth, creamy citrus icing.