Key Lime Pound Cake with Key Lime Glaze
A buttery, moist Bundt pound cake with lime juice and zest in the batter and a tangy key lime glaze on top.
Ingredients
Cake Ingredients
- 1 cup unsalted butter, softened Two sticks, softened to room temperature.
- 2.5 cups granulated sugar
- 6 large eggs Room temperature; add one at a time.
- 3 cups all-purpose flour Spooned into the cup and leveled.
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup sour cream Room temperature.
- 0.25 cup key lime juice Fresh or 100% unsweetened bottled; regular lime juice also works.
- 1 tbsp lime zest Zest the limes before juicing.
- 1 tsp vanilla extract
Glaze Ingredients
- 1 cup powdered sugar
- 2-3 tbsp key lime juice Add more, a teaspoon at a time, for a thinner glaze.
Instructions
For the cake
- Preheat the oven to 325°F (165°C). Grease and flour a 10- to 12-cup Bundt pan thoroughly, getting into every groove.
- In a large bowl, beat the softened butter and sugar for 3 to 5 minutes, until pale, light, and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream, starting and ending with the flour. Mix only until just combined.
- Stir in the lime juice, lime zest, and vanilla extract.
- Pour the batter into the prepared pan and smooth the top. Bake for 70 to 80 minutes, until a toothpick inserted near the center comes out clean.
- Cool in the pan for 10 minutes, then invert onto a wire rack and cool completely, about 1 hour.
For the glaze
- Whisk the powdered sugar with 2 tablespoons of lime juice until smooth. Add more juice, a teaspoon at a time, until thick but pourable.
- Drizzle over the completely cooled cake and let it set for about 15 minutes before slicing.
Notes
Regular limes can replace key limes; the flavor will be slightly different. If using bottled juice, choose 100 percent unsweetened key lime juice. Use room temperature butter, eggs, and sour cream. Store at room temperature for up to 3 days or in the refrigerator for up to a week. Freeze the unglazed cake for up to 3 months. Nutrition information is automatically calculated and should be considered an estimate.