Key Lime Pound Cake with Key Lime Glaze

Why Make This Recipe

Key Lime Pound Cake with Key Lime Glaze is a delightful treat that captures the bright and zesty flavor of key limes. This cake offers a perfect balance of sweetness and tang, making it a delightful dessert for any occasion. It’s moist, fluffy, and has a refreshing glaze that takes it to the next level. If you’re looking for a cake that is simple yet impressive, this is the one to prepare.

How to Make Key Lime Pound Cake

Ingredients:

• 1 1⁄2 cups all-purpose flour
• 1 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1⁄2 cup sour cream
• 1⁄4 cup fresh key lime juice
• Zest of 2 key limes
• 1 cup powdered sugar
• 2 tablespoons fresh key lime juice

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another large bowl, cream the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the sour cream, key lime juice, and zest.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour the batter into the prepared bundt pan and bake for about 50-60 minutes, or until a toothpick inserted comes out clean.
8. Let it cool in the pan for 10 minutes before transferring to a wire rack.
9. For the glaze, whisk together the powdered sugar and key lime juice until smooth.
10. Drizzle over the cooled cake and serve.

How to Serve Key Lime Pound Cake

This cake can be served plain or with a dollop of whipped cream on top for extra creaminess. You can also garnish it with key lime slices or additional lime zest for a pop of color and flavor. It’s perfect for afternoon tea, birthday parties, or any festive gathering.

How to Store Key Lime Pound Cake

To store your Key Lime Pound Cake, wrap it tightly in plastic wrap or foil to keep it fresh. It can be kept at room temperature for up to three days or in the refrigerator for up to a week. If you want to keep it longer, you can freeze the cake. Wrap it well and store it in the freezer for up to three months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight.

Tips to Make Key Lime Pound Cake

• Make sure your butter is softened to room temperature for easy mixing.
• Don’t overmix the batter; this keeps the cake light and fluffy.
• For an extra kick of flavor, add more lime zest to the batter.
• Always check for doneness with a toothpick before removing the cake from the oven.

Variation

If you want to change things up, you can add toasted coconut or chopped nuts to the batter for added texture. You can also experiment with different citrus juices, like lemon or orange, to create a unique twist on this classic dessert.

FAQs

1. Can I use regular limes instead of key limes?
Yes, you can use regular limes, but the flavor will be slightly different. Key limes are more tart and aromatic.

2. How long does the glaze last?
The glaze should be made fresh and can be used immediately after making it. If stored in the refrigerator, it may harden and need to be re-whisked.

3. Can I make this cake ahead of time?
Absolutely! This cake holds up well, so you can make it a day or two in advance. Just store it properly to keep it fresh.

Key Lime Pound Cake

A delightful Key Lime Pound Cake that combines sweetness and tanginess, topped with a refreshing key lime glaze.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Cake

• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup unsalted butter, softened Make sure it's at room temperature
• 2 cups granulated sugar
• 4 large eggs
• 0.5 cup sour cream
• 0.25 cup fresh key lime juice
• Zest of 2 key limes

For the Glaze

• 1 cup powdered sugar
• 2 tablespoons fresh key lime juice

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another large bowl, cream the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the sour cream, key lime juice, and zest.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Baking

1. Pour the batter into the prepared bundt pan and bake for about 50-60 minutes, or until a toothpick inserted comes out clean.
2. Let it cool in the pan for 10 minutes before transferring it to a wire rack.

Making the Glaze

1. For the glaze, whisk together the powdered sugar and key lime juice until smooth.
2. Drizzle over the cooled cake and serve.

Notes

Serve plain or with whipped cream; garnish with key lime slices or lime zest.