Description
A zesty, buttery delight, the Moist and Tangy Key Lime Pound Cake combines the refreshing brightness of key limes with the classic density of a pound cake. Topped with a silky key lime glaze, this dessert offers a perfect balance of sweet and tart in every moist, tender bite.
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2¾ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup sour cream, room temperature
- ¼ cup key lime juice (fresh preferred)
- 1 tbsp key lime zest
- 1 tsp vanilla extract
For the Glaze:
- 1½ cups powdered sugar
- 2–3 tbsp key lime juice
- ½ tsp key lime zest (optional)
- Pinch of salt
Instructions
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Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.
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In a large bowl, cream butter and sugar until light and fluffy (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, sift flour, baking soda, and salt.
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In another bowl, mix sour cream, key lime juice, zest, and vanilla.
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Alternate adding flour mixture and wet mixture into the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
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Pour batter into the prepared pan and smooth the top.
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Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
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Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
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Mix glaze ingredients until smooth and drizzle over the cooled cake.