Description
This Key Lime Pound Cake is a moist and zesty dessert with a perfect balance of tangy key lime and rich buttery flavors. Featuring a tender crumb and a delicate glaze made from powdered sugar and fresh key lime juice, it’s an ideal treat for citrus lovers and a delightful twist on a classic pound cake.
Ingredients
Scale
Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1/4 cup key lime juice
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
Glaze
- 1 cup powdered sugar
- 2 tablespoons key lime juice
- 1 teaspoon key lime zest
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan to ensure the cake doesn’t stick.
- Cream butter and sugar: In a large bowl, beat together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 4-5 minutes. This step incorporates air for a tender crumb.
- Add eggs: Add the eggs one at a time to the butter mixture, beating well after each to fully incorporate and maintain the mixture’s aeration.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Alternate dry ingredients and sour cream: Gradually add the dry ingredients to the butter mixture alternately with the sour cream, starting and ending with the flour mixture. Mix until just combined to prevent overmixing.
- Add flavorings: Stir in the key lime juice, key lime zest, and vanilla extract until evenly blended to infuse the cake with citrus aroma and flavor.
- Pour batter into pan: Pour the prepared batter into your greased and floured bundt or tube pan and smooth the top for even baking.
- Bake: Bake in the preheated oven for 65-75 minutes. Test doneness by inserting a toothpick in the center; it should come out clean.
- Cool cake: Let the cake cool in the pan for 15 minutes to set before inverting it onto a wire rack to cool completely.
- Make glaze and serve: While the cake cools, whisk together powdered sugar, key lime juice, and key lime zest to make a tangy glaze. Drizzle it over the cooled cake before serving to add a glossy finish and extra citrus bite.
Notes
- Make sure not to overmix the batter to keep the cake tender.
- If you don’t have key limes, regular lime juice and zest can be used as a substitute.
- Ensure the cake is completely cooled before glazing to prevent the glaze from melting off.
- For best results, use fresh key lime juice and zest for authentic flavor.
- You can store leftover cake wrapped at room temperature for up to 3 days or refrigerate for up to a week.
