Description
Let’s talk about a cake that feels like sunshine on a plate—the Key Lime Pound Cake. It’s everything you’d expect from a classic pound cake: rich, buttery, and dense in the best way.
Ingredients
Scale
For the Cake:
- 1 cup unsalted butter, softened
- 2 3/4 cups granulated sugar
- 5 large eggs
- 1/4 cup key lime juice (freshly squeezed)
- Zest of 3 key limes
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup sour cream
For the Glaze:
- 1 1/2 cups powdered sugar
- 3 tbsp key lime juice
- 1/2 tsp key lime zest (optional for garnish)
Instructions
- Prepare the Oven and Pan:
- Preheat your oven to 325°F (165°C). Grease and flour a 10-cup bundt pan or loaf pan.
- Cream Butter and Sugar:
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3–5 minutes.
- Add Eggs, Lime Juice, and Zest:
- Add the eggs one at a time, mixing well after each addition. Stir in the key lime juice and zest until combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix Dry and Wet Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the dry ingredients, mixing until just combined.
- Bake the Cake:
- Pour the batter into the prepared pan and smooth the top. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Glaze:
- Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and key lime juice until smooth. Drizzle over the cooled cake and garnish with lime zest if desired.