Key Lime Pound Cake
A delightful dessert combining the zesty flavor of key limes with the rich texture of pound cake, perfect for spring and summer gatherings.
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1 cup unsalted butter, softened Ensure butter is at room temperature.
- 1.5 cups granulated sugar
- 4 large eggs Use eggs at room temperature.
- 1 teaspoon vanilla extract
- 0.25 cups key lime juice (freshly squeezed)
- 2 key limes (zest) Zest the limes before juicing.
- 0.5 cups sour cream or Greek yogurt
Glaze Ingredients
- 0.5 cups powdered sugar For glaze.
- 1-2 tablespoons key lime juice Adjust according to desired consistency.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and flour a loaf or bundt pan.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
- Mix in the fresh lime juice and zest until combined.
- Gradually add the dry ingredients to the mixture, alternating with the sour cream, until just combined.
- Pour the batter into the prepared pan and smooth the top.
Baking
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes before removing it from the pan.
Glazing
- For the glaze, whisk the powdered sugar with lime juice until smooth and drizzle it over the cooled cake.
Notes
Store the cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. For longer storage, freeze individual slices wrapped in plastic wrap and placed in a freezer bag.