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Key Lime Ice Box Cake

Key Lime Ice Box Cake


  • 1 recipe prepared quick Key lime Curd (see recipe, below)

  • 2 cups frozen whipped topping

  • 6 slices Sara Lee® All Butter Pound Cake

  • Plastic wrap

For the quick key lime curd:

  • 1/4 cup sour cream

  • 1 cup granulated sugar

  • 1/2 cup key lime juice

  • 2 egg yolks

  • 3 whole eggs

  • A small pinch of salt

  • 2 tablespoons unsalted butter

  • 2 cups frozen whipped topping


Combine all of the key lime curd ingredients except for the butter and whipped topping in and medium-size pot. Whisk the ingredients over a medium-low heat, continually whisking until thick, creamy and resembling a pudding. Place the curd in a blender and blend in the butter until incorporated. Refrigerate the curd until completely cooled, about 30 minutes.

To assemble, cut each pound cake slice in half, creating two slices from each. Next, cut off the “hump” by cutting off the pound cake top to make a perfect rectangle piece. Save the tops and set them aside. Line a 9-inch x 5-inch loaf pan with plastic wrap, allowing some excess to spill over the sides. Line the bottom of the loaf pan in an even layer with the pound cake slices, using the tops to fill in any spaces. Spread half of the key lime filling on top and continue to layer, alternating the cake with the filling. Wrap the cake tightly in plastic wrap and freeze for 5-6 hours.

To serve, run a hot knife around the edges of the pan to ease its release. Turn the pan over on to a plate and remove the plastic wrap liner. Top with some whipped cream and serve chilled.