Description
Key Lime Pound Cake is a luscious, citrusy twist on traditional pound cake, bursting with fresh key lime juice and zest. Its dense, buttery crumb and sweet-tart glaze make it perfect for spring and summer desserts.
Ingredients
Units
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- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/4 cup key lime juice
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
- For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons key lime juice
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.
- In a large bowl, cream butter and sugar until light and fluffy, about 3–5 minutes.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture alternately with sour cream, beginning and ending with flour.
- Stir in key lime juice, zest, and vanilla extract until just combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Whisk powdered sugar and key lime juice to make glaze. Drizzle over cooled cake before serving.
Notes
- Use fresh key lime juice for the best flavor, or bottled in a pinch.
- Let the cake cool fully before glazing to prevent the glaze from melting off.
- Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 38g
- Sodium: 160mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg