Mile High Key Lime Pound Cake

Mile High Keylime Pound Cake made with a cream cheese base and keylime extract. It's yellow and green inside for a bit of an Easter theme!

When I decided to bake this cake, my first thought was to keep it true to a Keylime and use all green food coloring. Since Easter was approaching, I decided to add a twist and use green and yellow food coloring for the batter. Feel free to use other Easter colors - pink, orange etc. Or use all green....or no food coloring at all.

I usually don't use food coloring, but have branched out a little lately. Especially since I've had so many requests. I'm sure we'll be back to regular programming soon lol. This cake was actually alot of fun to bake and I love how vibrant the colors came out.

Pound Cake recipes ---> Sour Cream Pound Cake 2.0, Mile High Oreo Pound Cake, Mile High Pound Cake, Mile High Sour Cream Pound Cake, Mile High Cream Cheese Pound Cake, Mile High Buttermilk Pound Cake, Mile High 7UP Pound Cake.

Ingredients needed for the Pound Cake:

• All Purpose Flour
• Granulated Sugar
• Unsalted Butter - room temperature
• Eggs - room temperature
• Cream Cheese - room temperature
• Baking Powder
• Salt
• Keylime Emulsion
• Green Food Coloring

Ingredients needed for the Glaze:

• Powdered Sugar
• Heavy cream
• Keylime Emulsion
• Salt
• Green Food Coloring

(Note: The full ingredient list is provided in the recipe card below.)

Recommended tools and equipment:

• Mile High Bundt Pan (this pan is needed for this volume of recipe)
• Stand Mixer or Hand Mixer
• Silicone Spatula
• Oven Thermometer
• Cake Keeper
• Measuring Cups and Measuring Spoons

How to make the Pound Cake:

Preheat your oven to 325 degrees. Combine the flour, baking powder, and salt and sit to the side.

Using a hand or stand mixer, cream the butter together with the cream cheese. Then slowly add in the granulated sugar. Mix on medium speed until creamy, yet light and fluffy (approximately five minutes).

Add the Keylime Emulsion to the batter. Then add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg. Mix in the flour 1 c at a time, until combined into the batter.

Seperate your batter evenly into three separate bowls. Add your desired amount to food coloring to each bowl. (I started with two drops and added more if needed from there). Two will be green and one will be yellow (unless you choose different colors).

Spray a 18-cup bundt pan with baking spray. First pour one bowl of green f\batter into the bundt pan and spread it evenly. Repeating with the yellow batter and then lastly add the other green batter. (Make sure to clean your tools between colors or use a new tool to prevent blending the colors).

Bake the pound cake for about an hour and 30 minutes (or longer if needed).The cake is done once a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and allow it to cool for 20 minutes before removing it from the pan. Allow it to cool completely before glazing.

To make the glaze:

In a bowl, using a hand or stand mixer, combine the powdered sugar, salt and Keylime emulsion. Slowly add in the heavy cream until the desired consistency is reached. Lastly mix in the food coloring. (Start with one to two drops of food coloring. Add more if needed to reach your desired color).

Pour the glaze over the cake as you desire. Serve and enjoy!

Helpful Guides for Beginners:

If you're new to baking I got you covered! Here are some helpful guides to help you along the way!

• How to make a moist Pound Cake
• Pound Cake Essential Tools
• Mistakes to avoid when baking a pound cake
• How to prepare Pound Cake ingredients
• How to Make a Pound Cake for Beginners

Pound Cake Tips + Tricks

Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!

⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be at room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be at room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature. 

⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly. 

⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for at least two to three minutes.

⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.

⇢  Don’t overmix your batter–  Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon. 

⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.

Frequently Asked Questions: