Description
Moist, tangy Key Lime Pound Cake with a vibrant key lime glaze. Perfect for a refreshing dessert!
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 key lime zest
- 1 tablespoon melted butter
- 1–2 tablespoons milk (optional, for desired consistency)
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or bundt pan really well.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy (about 5-7 minutes on medium speed).
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. After all the eggs are in, beat in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin by adding about one-third of the dry ingredients to the butter mixture and mix on low speed until just combined. Then, add half of the sour cream and mix until just combined. Repeat with another third of the dry ingredients, the remaining sour cream, and then finish with the last of the dry ingredients. Be careful not to overmix!
- Stir in the key lime juice and key lime zest until just combined. The batter should be smooth and creamy.
- 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. If the top of the cake is browning too quickly, you can loosely tent it with aluminum foil.
- 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, key lime zest, and melted butter until smooth.
- If the glaze is too thick, add milk, one tablespoon 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. You can also use a spoon to spread the glaze evenly.
- Let the glaze set for about 30 minutes before slicing and serving.
- Slice the cake and serve. This Key Lime Pound Cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!
Notes
- Freshly squeezed key lime juice is highly recommended for the best flavor.
- Be careful not to overmix the cake batter, as this can result in a tough cake.
- Greasing and flouring the pan thoroughly is crucial to prevent the cake from sticking. Baking spray with flour already in it works well.
- Baking times may vary depending on your oven, so start checking for doneness around 65 minutes.
- Allow the cake to cool completely before glazing to prevent the glaze from melting.
- Prep Time: 20 minutes
- Cook Time: 65 minutes