Description
This Key Lime Pound Cake is a moist and tangy dessert featuring the bright flavors of key lime juice and zest folded into a rich, buttery pound cake batter. It’s topped with a zesty key lime glaze that adds a perfect citrusy finish, making it an irresistible treat for any occasion.
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 prevent the cake from sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 4-5 minutes. This helps incorporate air for a tender crumb.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure they are fully incorporated and the batter remains smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
- Combine Dry and Wet Ingredients: Add the dry ingredients to the butter mixture alternately with the sour cream, starting and ending with the flour mixture. Mix gently to avoid overworking the batter.
- Add Flavorings: Stir in the key lime juice, key lime zest, and vanilla extract until just combined, ensuring the batter has a pronounced lime flavor without being overmixed.
- Pour Batter and Bake: Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan for 15 minutes. Then invert it onto a wire rack to cool completely, preventing sogginess.
- Prepare Glaze: While the cake cools, whisk together the powdered sugar, key lime juice, and zest to create a smooth glaze.
- Glaze and Serve: Drizzle the glaze evenly over the cooled cake before slicing and serving to add a tangy, sweet finishing touch.
Notes
- Make sure the butter is softened to room temperature to cream properly with the sugar.
- Use fresh key limes if possible for the best authentic flavor, though bottled key lime juice can be used as a substitute.
- Do not overmix the batter after adding the flour to keep the cake tender and moist.
- If you don’t have a bundt pan, a loaf pan can be used, but adjust baking time accordingly.
- Store any leftover cake covered at room temperature for up to 3 days or refrigerated for up to a week.
