Description

Key Lime Pound Cake is a buttery, moist dessert with a perfect balance of sweet and tangy flavors. Infused with key lime juice and zest, topped with a zesty glaze, this cake is a refreshing twist on the classic pound cake, perfect for any occasion.

Ingredients

For the cake:

2 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

4 large eggs

1/4 cup key lime juice (fresh or bottled)

2 tbsp key lime zest

1 tsp vanilla extract

1/2 cup sour cream (or plain Greek yogurt)

For the glaze:

1 cup powdered sugar

2 tbsp key lime juice

1 tsp key lime zest (optional for garnish)

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan, or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Stir in the key lime juice, zest, and vanilla extract. Then, add the sour cream and mix until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, and the cake is golden brown on top.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the glaze by whisking together powdered sugar, key lime juice, and zest until smooth and drizzle-able.
Once the cake has cooled, drizzle the glaze over the top. Let the glaze set before slicing and serving.

Notes

For a tropical twist, add shredded coconut to the batter or top the cake with coconut flakes after glazing.

If you don’t have key limes, regular limes work as a substitute, but key limes offer a more intense, floral flavor.

For a richer option, replace the glaze with a lime-flavored buttercream or cream cheese frosting.

To make mini cakes, divide the batter into mini loaf pans or muffin tins and bake for 25-30 minutes.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 32g
Sodium: 200mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 80mg