Key Lime Pound Cake with Key Lime Glaze

Key Lime Pound Cake with Key Lime Glaze is a delightful dessert that combines the tangy flavor of key limes with the rich decadence of a classic pound cake. This sweet treat is perfect for all occasions, whether it’s a sunny picnic, a family gathering, or just a cozy night at home. Its bright flavor and fluffy texture will surely leave everyone asking for seconds!

Why Make This Recipe

Making Key Lime Pound Cake is a wonderful way to enjoy the unique flavor of key limes. This recipe is simple and straightforward, making it perfect for bakers of all skill levels. Plus, the addition of a key lime glaze takes the cake to a whole new level. Whether you are serving it at a gathering or enjoy it as an afternoon snack, this cake is sure to impress.

How to Make Key Lime Pound Cake

Ingredients

• 1 cup unsalted butter, softened
• 2 1/2 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup sour cream
• 1/4 cup key lime juice
• 1 tbsp key lime zest
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 2-3 tbsp key lime juice (for glaze)

Directions

1. Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan.
2. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with sour cream.
6. Stir in key lime juice, key lime zest, and vanilla extract.
7. Pour the batter into the prepared Bundt pan and smooth the top. Bake for 70-80 minutes, or until a toothpick comes out clean.
8. Allow the cake to cool for 10 minutes, then transfer to a wire rack.
9. In a small bowl, whisk together the powdered sugar and key lime juice until smooth.
10. Drizzle the glaze over the cooled cake and let it set before serving.

How to Serve Key Lime Pound Cake

Once your Key Lime Pound Cake is ready, slice it into thick pieces and serve it on a plate. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. This cake also tastes great with a fresh fruit salad or a cup of coffee.

How to Store Key Lime Pound Cake

To store your Key Lime Pound Cake, wrap it in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to three days. If you want to keep it longer, place it in the refrigerator for up to a week. This cake can also be frozen for up to three months. Just remember to wrap it tightly before freezing.

Tips to Make Key Lime Pound Cake

• Use fresh key limes for the best flavor. The juice and zest will really brighten up the cake.
• Make sure your butter is softened to room temperature to ensure a smooth batter.
• Don’t rush the mixing process. Take your time to beat the butter and sugar until fluffy for a light cake texture.

Variation

For a chocolate twist, you can add cocoa powder to the batter or fold in chocolate chips. Additionally, you can also use regular lime juice instead of key lime juice if key limes are not available.

FAQs

1. Can I use another type of citrus for this cake?
Yes, you can substitute key lime juice with lemon or orange juice for a different flavor.

2. Can I make this cake ahead of time?
Absolutely! This cake stores well, so you can make it a day or two in advance.

3. What if I don’t have a Bundt pan?
You can use a regular cake pan, but the baking time may be shorter. Keep an eye on the cake and do a toothpick test for doneness.

Enjoy baking and sharing this beautiful Key Lime Pound Cake!

Key Lime Pound Cake with Key Lime Glaze

A delightful dessert combining the tangy flavor of key limes with the rich decadence of a classic pound cake, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 350 kcal

Ingredients

  

Cake Ingredients

• 1 cup unsalted butter, softened Make sure the butter is at room temperature.
• 2.5 cups granulated sugar
• 6 large eggs Add each egg one at a time.
• 3 cups all-purpose flour Sifted.
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 cup sour cream Adds moisture.
• 0.25 cup key lime juice Fresh is best.
• 1 tbsp key lime zest Enhances flavor.
• 1 tsp vanilla extract

Glaze Ingredients

• 1 cup powdered sugar
• 2-3 tbsp key lime juice Adjust for desired consistency.

Instructions

 

Preparation

• Preheat your oven to 325°F (165°C) and grease and flour a Bundt pan.
• In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
• Add eggs one at a time, mixing well after each addition.
• In a separate bowl, whisk together the flour, baking soda, and salt.
• Gradually add the dry ingredients to the butter mixture, alternating with sour cream.
• Stir in key lime juice, key lime zest, and vanilla extract.

Baking

• Pour the batter into the prepared Bundt pan and smooth the top.
• Bake for 70-80 minutes, or until a toothpick comes out clean.
• Allow the cake to cool for 10 minutes, then transfer to a wire rack.

Glazing

• In a small bowl, whisk together the powdered sugar and key lime juice until smooth.
• Drizzle the glaze over the cooled cake and let it set before serving.

Notes

This cake can be kept at room temperature for up to three days, in the refrigerator for up to a week, or frozen for up to three months. Use fresh key limes for best flavor and ensure the butter is softened before mixing.

Keyword Dessert Recipe, Homemade Cake, Key Lime Cake, Key Lime Glaze, Pound Cake