Gertrude’s Key Lime Pound Cake is a delightful treat that combines the rich, buttery flavor of pound cake with the bright, tangy essence of key limes. This cake is moist and delicious, making it an excellent choice for gatherings, celebrations, or simply as a sweet indulgence for yourself. Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and will bring a taste of the tropics to your kitchen.
Table of Contents
Why Make This Recipe
This recipe stands out for its unique flavor profile. The key lime juice and zest offer a refreshing twist to the classic pound cake. Furthermore, making this cake is a great way to impress your family and friends. Its beautiful appearance and rich taste make it perfect for special occasions, but it is simple enough for everyday enjoyment.
How to Make Gertrude’s Key Lime Pound Cake
Ingredients:
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
- 1/4 cup fresh key lime juice
- 1 tbsp key lime zest
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and key lime juice, starting and ending with the flour mixture.
- Mix in the key lime zest.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the cake comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
How to Serve Gertrude’s Key Lime Pound Cake
This cake can be served as is or with a dusting of powdered sugar on top for a simple presentation. For an extra special touch, consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries also make a delightful accompaniment.
How to Store Gertrude’s Key Lime Pound Cake
Store any leftover pound cake in an airtight container at room temperature for up to three days. If you want to keep it fresh for longer, wrap it well in plastic wrap and keep it in the refrigerator for up to a week.
Tips to Make Gertrude’s Key Lime Pound Cake
- Be sure to use fresh key limes for the best flavor.
- Don’t skip the whisking of dry ingredients; it ensures even distribution of the baking soda and salt.
- Let the cake cool completely before slicing to prevent it from being too crumbly.
Variation
If you want to try something different, you can add a glaze on top using powdered sugar and key lime juice mixed together until you reach a pourable consistency. Drizzle it over the cooled cake for an extra sweet and tangy finish.
FAQs
Q: Can I use regular limes instead of key limes?
A: Yes, you can use regular limes, but the flavor will be slightly different. Key limes have a more intense and tart flavor.
Q: What should I do if my cake sinks in the middle?
A: This could happen if the cake is undercooked or if it has too much liquid. Ensure you measure your ingredients correctly and check for doneness with a toothpick.
Q: Can I freeze Gertrude’s Key Lime Pound Cake?
A: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in foil. It should stay good in the freezer for up to three months. Thaw it at room temperature before serving.
Gertrude’s Key Lime Pound Cake
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 2.5 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup sour cream
- 0.25 cup fresh key lime juice
- 1 tbsp key lime zest
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and key lime juice, starting and ending with the flour mixture.
- Mix in the key lime zest.
- Pour the batter into the prepared bundt pan and smooth the top.
Baking
- Bake for 60-70 minutes, or until a toothpick inserted into the cake comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
