Key Lime Pound Cake

Key lime pie is such an American classic dessert. But those key limes, they are tiny little things. Cute, to be sure, but tiny and with more seeds than conventional limes. So it takes a lot more elbow grease to get enough key lime juice to make anything with. Whatever you make has to be worth the effort. I used almost a whole bag of them to make this delicious low carb pound cake and thankfully, it was worth all that squeezing! But you know, if you really needed to, you could totally fake this with some regular lime juice and lime zest. I won’t tell anyone...

Pound cake is another classic American dessert, and one that takes a pound of a whole bunch of things I no longer eat. A pound of butter and a pound of eggs I could handle but the pound of flour and a pound of sugar? Um, no thanks. So I admit to faking that part of the recipe. I didn’t use a pound of anything, really. Because almond flour is so heavy and full of its own natural oils, adding a pound of butter or eggs to it would result in a gloppy mess of a cake.

But it looks like pound cake and it tastes like key limes. So it’s key lime pound cake as far as I am concerned. A happy, healthier pound cake that won’t pack on the pounds. Now that’s the sort of American classic dessert that suits me!