Key Lime Pound Cake
A dense, buttery bundt pound cake made with sour cream and fresh key lime juice and zest.
Equipment
- Bundt pan, 12 cup
- Stand mixer or hand mixer
- Wire rack
- zester
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 2 cup granulated sugar plus 1/2 cup more
- 5 large eggs room temperature
- 3 cup all purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup sour cream
- ¼ cup fresh key lime juice
- 1 tbsp key lime zest
- 2 tbsp powdered sugar optional, for dusting
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease and flour a bundt pan.
- Cream. Beat the butter and sugar until light and fluffy, then add the eggs one at a time.
- Mix the dry ingredients. Whisk the flour, baking soda, and salt together.
- Combine. Add the dry ingredients to the batter, alternating with the sour cream and lime juice, then stir in the zest.
- Bake. Pour into the pan and bake 60 to 70 minutes until a toothpick comes out clean.
- Cool. Cool in the pan 10 minutes, then turn out onto a wire rack to cool completely.
Notes
Substitutions: Use bottled key lime juice if fresh limes are unavailable, and bake in two loaf pans if you do not have a bundt pan.
Tips: Bring the eggs and sour cream to room temperature, and do not taste the batter because it contains raw egg and flour.
Storage: Room temperature for 3 days, refrigerator for 1 week, or freezer for 3 months.
Nutrition does not include the optional powdered sugar dusting.