Description
Key Lime Pound Cake is a rich, buttery cake infused with the bright, tangy flavor of key limes and topped with a sweet lime glaze. With its dense, moist crumb and fresh citrus notes, it’s a refreshing twist on a classic dessert that’s perfect for any occasion.
Ingredients
- For the cake:
- 2 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/4 cup key lime juice
- 1 tbsp key lime zest
- 1/2 cup sour cream or buttermilk
- 1 tsp vanilla extract
- For the glaze:
- 1 1/4 cups powdered sugar
- 2–3 tbsp key lime juice
- 1/2 tsp key lime zest (optional)
Instructions
- Preheat oven to 325°F (163°C) and grease/flour a bundt or loaf pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
- Add key lime juice, zest, and vanilla to the batter.
- Alternately add flour mixture and sour cream, starting and ending with flour. Mix just until combined.
- Pour batter into prepared pan, smooth the top, and bake for 60–70 minutes, until a toothpick comes out clean.
- Cool in pan 10–15 minutes, then turn out onto a wire rack to cool completely.
- Whisk together powdered sugar, key lime juice, and zest for the glaze. Drizzle over cooled cake and let set before slicing.
Notes
- Add shredded coconut for a tropical twist.
- Use cream cheese in the glaze for richness.
- Lemon-lime juice mix works if you’re out of key limes.
- Brown the butter for a nuttier flavor.
- Decorate with candied lime slices for a festive presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 36g
- Sodium: 190mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
