Description
Tangy, moist Key Lime Pound Cake with a sweet key lime glaze. A refreshing dessert perfect for any occasion.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 1/2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1/2 cup key lime juice (freshly squeezed is best!)
- 2 tablespoons key lime zest
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/4 cup key lime juice (freshly squeezed)
- 1 tablespoon milk (or more, to adjust consistency)
- 1/2 teaspoon key lime zest (for garnish, optional)
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan or bundt pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy (5-7 minutes).
- Beat in the eggs one at a time, fully incorporating each before adding the next. Beat in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix on low speed until just combined.
- Gently fold in the key lime juice and key lime zest until just combined.
- Pour the batter into the prepared tube pan or bundt pan, spreading it evenly.
- Bake for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- In a medium bowl, whisk together the powdered sugar, key lime juice, and milk until smooth. Add more milk, one teaspoon at a time, until you reach your desired consistency.
- Once the cake is completely cool, place it on a serving plate or cake stand. Pour the key lime glaze over the top of the cake, allowing it to drip down the sides.
- If desired, sprinkle the top of the glazed cake with additional key lime zest for a pop of color and extra flavor.
- Allow the glaze to set for about 15-20 minutes before slicing and serving.
- Slice and serve your delicious Key Lime Pound Cake!
Notes
- Use fresh key lime juice for the best flavor.
- Don’t overmix the batter.
- Use room temperature ingredients for better emulsification.
- Check for doneness with a wooden skewer.
- Cool the cake completely before glazing.
- Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 65-75 minutes