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.
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.