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
Scale
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.
