Gertrude’s Key Lime Pound Cake
A delightful pound cake featuring the bright, tangy flavor of key limes, perfect for gatherings or a sweet indulgence.
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.
Notes
Serve as is or with a dusting of powdered sugar. For an extra touch, serve with whipped cream or vanilla ice cream. Store leftovers in an airtight container for up to three days, or refrigerate for up to a week.