Key Lime Glazed Pound Cake
A buttery Bundt pound cake with sour cream and key lime flavor, finished with a thick lime glaze.
Equipment
- 10 to 12 cup Bundt pan
- Hand mixer
- Wire rack
- Whisk
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 2 ½ cup granulated sugar
- 6 large eggs at room temperature
- 3 cup all purpose flour spooned and leveled
- ½ tsp baking soda
- ½ tsp salt
- 1 cup sour cream at room temperature
- 6 tbsp key lime juice 1/4 cup for the batter and 2 tbsp for the glaze
- 1 tbsp lime zest
- 1 tsp vanilla extract
- 1 cup powdered sugar for the glaze
Instructions
Cooking
- Prep. Heat the oven to 325 degrees F and grease and flour a 10 to 12 cup Bundt pan.
- Cream. Beat the butter and sugar for 3 to 5 minutes until fluffy, then add the eggs one at a time.
- Mix. Add the whisked flour, baking soda, and salt in three parts, alternating with the sour cream, then stir in 1/4 cup lime juice, zest, and vanilla.
- Bake. Bake for 70 to 80 minutes until a toothpick near the center comes out clean.
- Cool. Cool in the pan for 10 minutes, invert onto a rack, and cool completely.
- Glaze. Whisk the powdered sugar with 2 tablespoons lime juice, drizzle over the cake, and let it set for about 15 minutes.
Notes
Substitutions: Regular limes can replace key limes, and the flavor will be slightly different. Choose bottled juice that is 100 percent unsweetened.
Tips: Use room temperature butter, eggs, and sour cream for a smooth batter.
Storage: Keep at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze the unglazed cake for up to 3 months.