Description
This Key Lime Pound Cake combines the rich, buttery texture of a traditional pound cake with the refreshing citrus tang of key limes. Topped with a luscious glaze, it’s the perfect dessert for spring and summer gatherings. Easy to make, this cake is a tropical twist on a classic, offering a zesty yet sweet flavor that will impress your friends and family.
Ingredients
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
For the Glaze:
1 cup powdered sugar
2 tablespoons key lime juice
1 teaspoon key lime zest
Instructions
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Preheat the oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan.
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In a large bowl, cream together the butter and sugar until light and fluffy, about 4-5 minutes.
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Add eggs one at a time, beating well after each addition.
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In a separate bowl, whisk together the flour, baking powder, and salt.
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Add the dry ingredients to the butter mixture alternately with sour cream, beginning and ending with the flour mixture.
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Stir in the key lime juice, zest, and vanilla extract. Mix until just combined.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
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While the cake is cooling, whisk together the powdered sugar, key lime juice, and zest to make the glaze. Drizzle over the cooled cake before serving.
Notes
For an extra tropical twist, you can add shredded coconut to the batter.
If key limes are hard to find, substitute with regular lime juice and zest.
A splash of rum or limoncello in the glaze can add an adult flair.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 12 servings
- Calories: 410 kcal
