Description
This Key Lime Pound Cake is a moist and tangy dessert that perfectly balances the rich, buttery flavor of a classic pound cake with the bright, refreshing taste of fresh key lime juice and zest. Ideal for lime lovers, this cake features a tender crumb with a hint of sour cream for extra moisture and a luscious key lime glaze for the finishing touch.
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream the softened unsalted butter with the granulated sugar until the mixture is light, fluffy, and pale in color, about 3-5 minutes.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to ensure full incorporation and a smooth batter.
- Incorporate Sour Cream, Lime Juice, Zest, and Vanilla: Mix in the sour cream, fresh key lime juice, key lime zest, and vanilla extract until just combined to maintain a tender texture.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until the flour disappears and a smooth batter forms. Avoid overmixing to keep the cake tender.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Lime Glaze: In a small bowl, whisk together the powdered sugar and fresh key lime juice until smooth and pourable. If the glaze is too thick, add a few drops of lime juice; if too thin, add more powdered sugar.
- Glaze the Cake: Once the cake is fully cooled, drizzle the key lime glaze over the top. Garnish with additional key lime zest if desired.
- Serve: Slice the cake and serve at room temperature for a perfectly balanced sweet and tart dessert.
Notes
- Make sure the butter is softened to room temperature for easier creaming with the sugar.
- Do not overmix the batter once the flour is added to avoid a dense cake.
- Use fresh key limes for the best authentic flavor rather than bottled lime juice.
- The cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- For extra lime flavor, zest and juice can be adjusted to taste.
