Key Lime Pound Cake with Lime Glaze Recipe

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There is something truly magical about the bright, tangy burst of citrus in a dessert, and that is exactly what you get with this Key Lime Pound Cake with Lime Glaze Recipe. Imagine a dense, buttery pound cake infused with the vibrant essence of fresh key lime juice and zest, then topped with a luscious lime glaze that adds just the right amount of sweetness and zing. This cake strikes the perfect balance between richness and refreshing tartness, making it a standout treat for any occasion—from casual afternoon tea to special celebrations. Once you try this, you’ll find it hard to resist going back for another slice!

Ingredients You’ll Need

The beauty of this Key Lime Pound Cake with Lime Glaze Recipe lies in its simplicity. Each ingredient plays a crucial role in creating that classic pound cake texture, while the key lime elements elevate it to a bright and flavorful experience. You’ll be amazed at how pantry staples combined with fresh lime juice and zest can deliver such an unforgettable dessert.

• Unsalted butter (1 cup): Softened butter provides a creamy richness and moist crumb essential to the pound cake’s golden texture.
• Granulated sugar (2 cups): Sweetens the cake perfectly while helping create a light, tender crumb.
• Large eggs (4): Eggs bind the ingredients together and contribute to the cake’s structure and fluffiness.
• All-purpose flour (3 cups): The flour gives the cake its classic pound cake density without being heavy or dry.
• Baking powder (1/2 teaspoon): Just enough to give the cake a slight lift so it’s firm yet tender.
• Salt (1/4 teaspoon): Enhances all the flavors, especially the brightness of the lime.
• Sour cream (1/2 cup): Adds moisture and a subtle tang that pairs wonderfully with the citrus notes.
• Key lime juice (1/4 cup): The star ingredient that delivers that authentic, refreshing key lime flavor.
• Key lime zest (1 tablespoon): Adds an extra punch of aromatic citrus oils for depth of flavor.
• Vanilla extract (1 teaspoon): Rounds out the flavor with a warm, sweet undertone.

For the Lime Glaze

• Powdered sugar (1 cup): Gives the glaze its delicate sweetness and smooth texture.
• Key lime juice (2 tablespoons): Provides fresh, tart flavor that balances the glaze’s sweetness.
• Key lime zest (1 teaspoon): Adds a lovely burst of citrus aroma and visual appeal.

How to Make Key Lime Pound Cake with Lime Glaze Recipe

Step 1: Prepare Your Pan and Oven

Preheat your oven to 325°F (160°C) and grease and flour a 10-inch bundt or tube pan. This step ensures the cake will release effortlessly once baked, keeping its perfect shape intact.

Step 2: Cream Butter and Sugar

In a large bowl, beat together the softened butter and granulated sugar until the mixture becomes pale and fluffy. This usually takes about 4 to 5 minutes, and it’s key for creating the tender crumb that pound cake lovers adore.

Step 3: Incorporate the Eggs

Add the eggs one at a time, beating well after each addition. This gradual process helps the batter emulsify properly for an even consistency and smooth texture.

Step 4: Mix Dry Ingredients Separately

In another bowl, whisk together the flour, baking powder, and salt. This step ensures your leavening agent and salt are evenly distributed, preventing any unwanted clumps or uneven rising in the cake.

Step 5: Combine Dry and Wet Elements Alternately

Add the dry ingredient mixture to the butter and sugar batter alternately with the sour cream, beginning and ending with the flour mixture. This method keeps the batter smooth and well-balanced, helping the cake stay moist without becoming dense.

Step 6: Add Key Lime and Vanilla

Stir in the key lime juice, zest, and vanilla extract until just combined. Be careful not to overmix here—the bright citrus will shine through more when the batter remains tender and loose.

Step 7: Pour and Smooth

Pour your batter into the prepared pan, smoothing the top evenly with a spatula. This ensures even baking and an attractive finish once the cake is inverted.

Step 8: Baking Time

Bake the cake for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean. The aroma of fresh lime and warm vanilla will start filling your kitchen, signaling the near completion of a true delight.

Step 9: Cooling

Let the cake cool in the pan for 15 minutes to allow the structure to set. Then gently invert the cake onto a wire rack to cool completely, which prevents condensation from making the bottom soggy.

Step 10: Prepare and Drizzle the Lime Glaze

While the cake cools, whisk together the powdered sugar, key lime juice, and zest until smooth. Drizzle this bright, tangy glaze over the cooled cake for that irresistible finishing touch that ties the whole recipe together.

How to Serve Key Lime Pound Cake with Lime Glaze Recipe

Garnishes

For an extra special presentation, sprinkle some additional freshly grated key lime zest or finely chopped toasted coconut on top of the glaze. Fresh mint leaves or edible flowers also add a pop of color and a nice contrast to the cake’s bright flavor.

Side Dishes

This Key Lime Pound Cake with Lime Glaze Recipe pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a tropical twist, serve alongside fresh berries or pineapple slices to amplify the citrusy theme and provide a fresh counterpoint to the cake’s richness.

Creative Ways to Present

Try slicing the cake into thick wedges and serving it on colorful dessert plates with a drizzle of passion fruit sauce or a sprinkle of toasted macadamia nuts for added texture. You could even use the cake to make mini trifle desserts by layering cubes with whipped cream and lime curd in individual glasses—delightfully fun and delicious!

Make Ahead and Storage

Storing Leftovers

Store any leftover cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. This will help maintain its moist texture and keep the glaze fresh and zesty.

Freezing

You can freeze the pound cake before glazing by wrapping it securely in plastic wrap and then in aluminum foil. It will keep well for up to 2 months. Thaw it overnight in the fridge before adding the lime glaze and serving for best results.

Reheating

If you’d like to warm a slice, gently microwave it for about 15 seconds or warm it in a low oven (around 300°F) for 5-7 minutes. The warmth will soften the butteriness of the cake and revive the fresh lime aroma, making every bite taste freshly baked.

FAQs

Can I use regular lime instead of key lime in this recipe?

Absolutely! While key limes provide a uniquely tart and floral flavor, regular limes can be used as a substitute and will still give the cake a delightful citrusy tang.

What pan works best for this Key Lime Pound Cake with Lime Glaze Recipe?

A 10-inch bundt or tube pan is ideal for even baking and makes for an attractive presentation, but if you don’t have that, a loaf pan can work in a pinch—just watch the baking time closely.

Can I make this cake gluten-free?

Yes, you can experiment by swapping the all-purpose flour for a gluten-free baking blend that measures equally. Keep in mind that texture might vary slightly, but the key lime flavor will still shine through.

Is the lime zest essential or can I skip it?

While you can technically skip the zest, it really adds an essential brightness and aromatic complexity that lifts this cake from delicious to unforgettable. I highly recommend including it if possible.

How long can I store the glaze before applying it?

It’s best to prepare and apply the glaze just before serving to keep it fresh and glossy. If you need to make it ahead, store it in an airtight container in the fridge and give it a quick whisk before drizzling.

Final Thoughts

This Key Lime Pound Cake with Lime Glaze Recipe is one of those desserts that brings sunshine to any table and smiles to anyone who tries it. Its perfect balance of buttery richness and lively citrus notes makes it a standout dessert worth making again and again. So grab your ingredients, get baking, and prepare to fall in love with this wonderful slice of sweet, tangy heaven!

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