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If you are looking for a dessert that perfectly balances tangy brightness with buttery richness, then this Key Lime Pound Cake Recipe is just what you need. Bursting with fresh key lime juice and zest, this cake brings a vibrant citrus punch balanced by velvety sour cream and butter, creating a moist, dense texture that feels like a warm hug with every bite. It’s a slice of sunshine on your dessert plate that’s easy enough for any home baker yet impresses like a showstopper at a special occasion.
Ingredients You’ll Need
These ingredients come together to create a perfect harmony of flavor, texture, and color. Each plays an essential role from the tender crumb to the zesty kick, making this pound cake a true standout.
- 2 1/2 cups all-purpose flour: The foundation for your pound cake’s soft and tender crumb.
- 2 teaspoons baking powder: Helps the cake rise just enough, keeping it light while preserving that classic pound cake density.
- 1/4 teaspoon salt: Enhances sweetness and brightens the lime flavors.
- 1 cup unsalted butter, softened: Adds a rich, luscious texture and flavor.
- 2 cups granulated sugar: Sweetens and helps achieve the cake’s golden crust.
- 4 large eggs: Bind ingredients together for structure and moisture.
- 1/2 cup sour cream: Keeps the cake incredibly moist and adds subtle tang that complements the lime.
- 1/4 cup fresh key lime juice: Brings that signature tartness distinctive to a Key Lime Pound Cake Recipe.
- Zest of 2 key limes: Intensifies the lime aroma and flavor in every bite.
- 1 teaspoon vanilla extract: Adds warmth and deepens the overall flavor.
- 1 cup powdered sugar: For the delightful glaze that adds sweetness and shine.
- 2 tablespoons fresh key lime juice: Mixed into the glaze to echo the cake’s citrus zing.
- 1 teaspoon key lime zest (optional, for garnish): Finishing touch to elevate presentation and flavor.
How to Make Key Lime Pound Cake Recipe
Step 1: Prepare Your Dry Ingredients
Start by whisking together the all-purpose flour, baking powder, and salt in a bowl. This ensures your leavening ingredients are evenly distributed throughout the batter for consistent rise and texture.
Step 2: Cream Butter and Sugar
Using a mixer, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy. This step is crucial because it incorporates air into the batter, giving your pound cake a lovely crumb and slight tenderness despite its dense nature.
Step 3: Add Eggs One at a Time
Incorporate the eggs individually, beating well after each addition. This gradual process helps maintain the airiness you created while creaming the butter and sugar.
Step 4: Mix in Sour Cream, Key Lime Juice, Zest, and Vanilla
Blend in the sour cream, fresh key lime juice, key lime zest, and vanilla extract. These ingredients add moisture and infuse the batter with vibrant citrus notes that make this cake unforgettable.
Step 5: Combine Wet and Dry Ingredients
Gently fold the dry ingredients into the wet mixture in batches. Take care not to overmix, as that can make your cake tough. The goal is to combine everything smoothly while keeping some air in the batter.
Step 6: Bake and Cool
Pour the batter into a greased and floured loaf or bundt pan. Bake at 325°F (163°C) for about 60-70 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before removing it to retain its moisture and structure.
Step 7: Prepare and Apply the Key Lime Glaze
While the cake cools, whisk together powdered sugar and fresh key lime juice until smooth. Drizzle this tangy glaze over the cooled cake to add a glossy finish and an extra burst of citrus flavor.
How to Serve Key Lime Pound Cake Recipe
Garnishes
A sprinkle of key lime zest on top of the glaze not only adds vibrant green pops of color but also intensifies the zesty aroma right as you dive in. Fresh mint or a few thin slices of lime can also elevate the presentation beautifully.
Side Dishes
This pound cake pairs wonderfully with a dollop of whipped cream or a scoop of creamy vanilla ice cream. If you want to balance the tartness, a small serving of fresh berries complements the citrus flavors perfectly without overpowering the cake.
Creative Ways to Present
Try turning this Key Lime Pound Cake Recipe into parfait layers by cubing the cake and layering it with lime curd and whipped cream in clear glasses. It’s a fun way to serve guests and makes an elegant dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. Properly sealed, the cake maintains its moisture and zest beautifully without drying out.
Freezing
You can freeze slices of the pound cake by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. When ready to enjoy, thaw overnight in the refrigerator for best texture preservation.
Reheating
Warm slices gently in the microwave for 15–20 seconds, or in a low oven (around 300°F) wrapped in foil for 10 minutes. This refreshes the cake’s moist texture and enhances the flavors as if freshly baked.
FAQs
Can I substitute regular limes if I don’t have key limes?
Absolutely! While key limes have a unique tartness and aroma, regular limes can be used as an alternative. You might notice a slightly different flavor profile, but it will still be delicious and refreshing.
Is it necessary to use sour cream in this recipe?
Sour cream adds moisture, tenderness, and subtle tanginess essential for that classic pound cake texture and flavor. If unavailable, you can substitute with full-fat Greek yogurt, but it may slightly alter the taste.
How do I know when the cake is perfectly baked?
Check by inserting a toothpick or skewer into the center of the cake; if it comes out clean or with a few moist crumbs, your cake is done. Avoid overbaking to keep it tender and moist.
Can I make this cake gluten-free?
To make a gluten-free version, swap the all-purpose flour with a gluten-free flour blend designed for baking. Keep in mind that texture may differ slightly, but the key lime flavor will shine through.
What’s the best way to zest key limes?
Use a microplane or fine grater to zest only the green outer skin of the limes, avoiding the white pith, which is bitter. Fresh zest ensures the brightest lime flavor for your pound cake.
Final Thoughts
Whether you’re baking for a special occasion or just craving a sweet treat with a citrusy twist, this Key Lime Pound Cake Recipe is sure to become a beloved favorite. Its moist texture, vibrant lime flavor, and easy preparation make it the perfect dessert to share with friends and family. So, grab those key limes and get baking — you’re going to love every bite!
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Key Lime Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Key Lime Pound Cake is a moist and tangy dessert that beautifully balances the tartness of fresh key lime juice with the rich texture of a traditional pound cake. Enhanced with key lime zest and topped with a zesty glaze, this cake is perfect for citrus lovers and makes a refreshing treat for any occasion.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 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 the oven: Set your oven to 325°F (165°C) and grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer until light, fluffy, and pale in color, about 4-5 minutes.
- Add eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This helps maintain the cake’s structure.
- Incorporate wet ingredients: Mix in the sour cream, fresh key lime juice, key lime zest, and vanilla extract until just combined. Avoid overmixing.
- Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients in thirds, folding gently with a spatula or mixing at low speed until just combined. Overmixing can cause the cake to be dense.
- Pour and bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then transfer the cake to a wire rack to cool completely.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar and fresh key lime juice until smooth and pourable.
- Glaze the cake: Once the cake is completely cool, drizzle the glaze evenly over the top. Sprinkle with optional key lime zest for an extra burst of citrus aroma and color.
- Serve: Slice and serve the cake at room temperature. Store any leftovers in an airtight container to maintain freshness.
Notes
- For the best flavor, use fresh key limes, but regular limes can be substituted if necessary.
- Ensure the butter is softened, not melted, to achieve the right cake texture.
- This cake can be made a day in advance and stored covered at room temperature to let the flavors meld.
- Leftover cake can be refrigerated for up to 3 days or frozen for up to 2 months.
- To reduce sweetness, you can adjust the glaze amount or omit it entirely.
