Description
This Key Lime Pound Cake is a moist and tangy dessert featuring the vibrant flavors of key lime juice and zest. The rich pound cake base is enhanced with sour cream for tenderness, then topped with a zesty key lime glaze for a perfect balance of sweet and tart. Ideal for gatherings or a refreshing treat any time.
Ingredients
Scale
Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1/4 cup key lime juice
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
Glaze:
- 1 cup powdered sugar
- 2 tablespoons key lime juice
- 1 teaspoon key lime zest
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan to prevent sticking and ensure easy cake removal.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 4-5 minutes. This step is crucial to incorporate air for a tender crumb.
- Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate and create a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Ingredients Alternately: Add the dry ingredients to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture. This alternating method helps maintain a tender texture.
- Add Flavorings: Stir in the key lime juice, key lime zest, and vanilla extract. Mix just until combined to avoid overworking the batter.
- Pour Batter into Pan: Pour the batter into the prepared bundt or tube pan and smooth the top with a spatula for even baking.
- Bake the Cake: Bake for 65-75 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Let the cake cool in the pan for 15 minutes to firm up, then invert it onto a wire rack to cool completely.
- Prepare and Apply Glaze: While the cake cools, whisk together the powdered sugar, key lime juice, and key lime zest to make the glaze. Once the cake is completely cool, drizzle the glaze over the top before serving.
Notes
- Make sure the butter is softened to room temperature for easy creaming.
- Do not overmix the batter once the dry ingredients are added to keep the cake light and tender.
- Use fresh key limes for the most authentic flavor in both the cake and glaze.
- The glaze can be thickened or thinned by adjusting the amount of key lime juice to achieve your desired consistency.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
