Description
This Key Lime Pound Cake is a luscious twist on the classic pound cake, infused with the bright, tangy flavors of fresh key limes. Moist and dense with a tender crumb, this cake is perfect for summer gatherings or any time you crave a citrusy, decadent dessert. A glaze of powdered sugar and key lime juice adds an extra zing and beautiful shine, making it both elegant and delicious.
Ingredients
Scale
Cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh key lime juice (about 4-5 key limes)
- Zest of 2 key limes
- 1 teaspoon vanilla extract
Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh key lime juice
- 1 teaspoon key lime zest (optional, for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
- Incorporate Wet Ingredients: Mix in the sour cream, fresh key lime juice, lime zest, and vanilla extract until the batter is smooth.
- Combine Batter and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cake tender.
- Pour Batter and Bake: Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula. Bake in the preheated oven for approximately 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan on a wire rack for about 15 minutes. Then carefully invert the cake onto the rack and let it cool completely.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar and fresh key lime juice until smooth and slightly thickened.
- Glaze and Garnish: Drizzle the key lime glaze over the cooled cake. Optionally, sprinkle with additional key lime zest for a fresh garnish before serving.
Notes
- For best flavor, use fresh key limes rather than bottled juice or regular limes.
- If you don’t have sour cream, you can substitute with Greek yogurt for a similar texture and tang.
- Ensure all ingredients are at room temperature before mixing to achieve the best cake texture.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- This cake pairs beautifully with whipped cream or a scoop of vanilla ice cream.
