Description
This Key Lime Pound Cake is a moist and tangy dessert combining the rich texture of a classic pound cake with the fresh, citrusy flavor of key lime. Perfectly balanced with a sweet and tart glaze, this cake is ideal for any occasion where you want a delightful homemade treat with a tropical twist.
Ingredients
Scale
Main Cake Ingredients
- 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 your oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan to prevent sticking and ensure easy removal after baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, which should take about 4-5 minutes. This step helps incorporate air for a tender cake texture.
- Add Eggs: Add the eggs one at a time into the butter and sugar mixture, beating well after each egg is added to ensure a smooth and homogeneous batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent and salt throughout the flour.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and sour cream to the butter mixture, starting and ending with the flour mixture. This careful mixing prevents overworking the batter while incorporating moisture and structure.
- Add Flavorings: Stir in the key lime juice, key lime zest, and vanilla extract until just combined to infuse the cake with a citrusy aroma and flavor without overmixing.
- Transfer Batter to Pan: Pour the batter evenly into the prepared bundt or tube pan and smooth the top with a spatula for even baking.
- Bake: Bake the cake in the preheated oven for 65 to 75 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes to settle and firm up slightly, then invert it onto a wire rack to cool completely to room temperature.
- Prepare and Apply Glaze: While the cake cools, whisk together the powdered sugar, key lime juice, and key lime zest to create a smooth glaze. Drizzle the glaze over the cooled cake just before serving to add a sweet and tangy finishing touch.
Notes
- Ensure butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the batter once the flour is added to maintain a tender texture.
- Use fresh key limes for the zest and juice for the best flavor.
- Allow the cake to cool completely before glazing to prevent the glaze from melting off.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
