If you have a soft spot for tangy, citrusy desserts that feel like a burst of sunshine in every bite, then you are absolutely going to adore this Key Lime Pound Cake with Key Lime Glaze Recipe. It is the perfect combination of dense, buttery pound cake with the fresh, zesty punch of key lime that makes your taste buds dance. Whether you’re serving it for a festive occasion or just because you deserve a treat, this cake is guaranteed to impress and satisfy with its moist texture and glossy glaze that adds the perfect sweet-tart finish.
Ingredients You’ll Need
As with many great recipes, simplicity is key here. Each ingredient plays its own vital role in crafting the perfect balance of flavor and texture in this cake, ensuring that every slice is a luscious experience. From the richness of butter to the tang of key lime, these staples come together beautifully.
- Unsalted butter (1 cup, softened): Provides a creamy, rich base that keeps the cake moist and tender.
- Granulated sugar (2 1/2 cups): Adds sweetness and helps create a light crumb when creamed with butter.
- Large eggs (6): Bind the ingredients and add structure to the pound cake.
- All-purpose flour (3 cups): The foundation of this cake, giving it that classic pound cake density.
- Baking powder (1/2 teaspoon): Ensures just the right lift without making it too airy.
- Salt (1/2 teaspoon): Enhances all the flavors, especially the citrus notes.
- Sour cream (1 cup): Keeps the cake incredibly moist and adds a subtle tanginess.
- Key lime juice (1/4 cup for the cake, 3 tablespoons for the glaze): The star ingredient that brings authentic tartness.
- Key lime zest (1 tablespoon for the cake, 1 teaspoon for the glaze): Amplifies the lime flavor with fragrant oils.
- Vanilla extract (1 teaspoon): Balances the lime with its warm, aromatic notes.
- Powdered sugar (1 1/2 cups for the glaze): Gives a sweet and silky finish to complement the tangy glaze.
How to Make Key Lime Pound Cake with Key Lime Glaze Recipe
Step 1: Prepare Your Pan and Ingredients
Start by preheating your oven to 325°F (165°C). Make sure to generously grease and flour a 10-inch Bundt pan so your cake comes out with that perfect golden crust and stunning shape. Having everything prepped sets you up for smooth sailing as you create this classic dessert.
Step 2: Cream Butter and Sugar
In a large mixing bowl, combine the softened butter and granulated sugar. Beat them together until the mixture is light and fluffy. This step is essential because it incorporates air into the batter, helping the cake develop a tender yet sturdy crumb.
Step 3: Add Eggs Gradually
Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. This gradual mixing helps maintain the emulsion of the batter, improving texture and fluffiness.
Step 4: Mix Dry Ingredients Separately
In a separate bowl, whisk together the flour, baking powder, and salt. This even distribution is key to preventing uneven pockets of leavening which can affect the cake’s rise.
Step 5: Combine Wet and Dry Ingredients
Slowly add the dry ingredients to the butter mixture, alternating with the sour cream—beginning and ending with the flour mixture. Mix gently just until everything is combined. Overmixing can make the cake tough, so aim for smooth batter with no flour streaks.
Step 6: Add Lime and Vanilla Flavor
Finally, stir in the key lime juice, zest, and vanilla extract. This fresh lime burst paired with warm vanilla is what sets this cake apart, layering bright and comforting flavors throughout.
Step 7: Bake the Cake
Pour your luscious batter evenly into the prepared Bundt pan. Bake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean. The smell wafting through your kitchen at this point will have you hovering by the oven!
Step 8: Cool and Glaze
Allow the cake to cool in the pan for 15 minutes, then gently invert it onto a wire rack to cool completely. For the glaze, whisk powdered sugar, key lime juice, and zest together until smooth. Drizzle generously over the top of the cooled cake for a glossy, tangy finish that makes every slice shine.
How to Serve Key Lime Pound Cake with Key Lime Glaze Recipe
Garnishes
To elevate your presentation, consider topping slices with fresh key lime slices or a sprinkle of extra zest. Whipped cream or a dollop of sweetened mascarpone cheese also pairs beautifully, softening the tang with creamy richness.
Side Dishes
This pound cake shines as a standalone dessert but also pairs wonderfully with fresh berries or a tropical fruit salad. A scoop of vanilla or coconut ice cream on the side turns it into an indulgent treat perfect for warm weather.
Creative Ways to Present
For parties, slice the cake into petite portions and serve on pretty dessert plates with edible flowers or mint sprigs. You could even turn it into trifle layers with lime curd and whipped cream for a playful twist on the Key Lime Pound Cake with Key Lime Glaze Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover cake should be stored covered at room temperature if you plan to enjoy it within three days. For longer freshness, wrap it tightly and refrigerate for up to a week. This keeps the cake moist and the glaze intact.
Freezing
You can freeze the unglazed pound cake. Wrap it well in plastic wrap and aluminum foil to prevent freezer burn. When ready, thaw overnight in the refrigerator and add the glaze just before serving to maintain that fresh lime zing.
Reheating
If you prefer your cake warm, especially freshly baked or thawed portions, briefly heat individual slices in the microwave for about 10-15 seconds. This reawakens the buttery goodness without drying it out.
FAQs
Can I substitute regular lime for key lime in this recipe?
Yes, you can use regular lime juice and zest if key limes aren’t available. The flavor will be slightly different, less tart and aromatic, but still delightful.
Is it necessary to use sour cream in the cake batter?
Sour cream adds moisture and a subtle tang that complements the lime flavor. You can substitute with Greek yogurt if needed, but don’t omit it altogether.
Can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum. Baking times may vary slightly.
How long does it take for the cake to cool before glazing?
Make sure the cake is completely cool, typically about an hour at room temperature, to prevent the glaze from melting and running off.
What’s the best way to make the glaze extra glossy?
Use freshly sifted powdered sugar and whisk the glaze until silky smooth. Adding a tiny drop of corn syrup can also enhance the shine and texture if desired.
Final Thoughts
If you’re looking for a dessert that brings zest, charm, and a touch of tropical magic, the Key Lime Pound Cake with Key Lime Glaze Recipe is your new best friend. It’s an irresistible treat that’s surprisingly simple to make and perfect for brightening any day. Give it a try, and watch how it swiftly becomes a beloved staple in your baking repertoire.
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Key Lime Pound Cake with Key Lime Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Key Lime Pound Cake with Key Lime Glaze is a moist and flavorful dessert featuring the tart brightness of key lime. The classic pound cake is enriched with sour cream and fresh key lime juice and zest, creating a perfect balance of sweetness and citrus tang. Finished with a zesty key lime glaze, this cake is ideal for any occasion and brings a refreshing tropical twist to a beloved American dessert.
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/4 cup key lime juice
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
For the Glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons key lime juice
- 1 teaspoon key lime zest
Instructions
- Preheat and prepare the pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan well to ensure the cake releases easily after baking.
- Cream butter and sugar: In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which will help the cake achieve its tender crumb.
- Add eggs: Incorporate the eggs one at a time, beating well after each addition to fully combine and maintain the batter’s smooth consistency.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agent and seasoning.
- Combine dry and wet ingredients: Gradually add the flour mixture to the butter-sugar-egg mixture, alternating with sour cream. Start and end with the flour mixture to maintain structure and moisture. Mix until just incorporated.
- Add key lime and vanilla: Stir in the key lime juice, key lime zest, and vanilla extract until the batter is smooth and evenly flavored.
- Pour batter and bake: Transfer the batter evenly into the prepared Bundt pan. Bake for 70 to 80 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely, preventing sogginess and ensuring a perfect texture.
- Prepare the glaze: Whisk powdered sugar, key lime juice, and key lime zest together in a small bowl until smooth and pourable.
- Glaze the cake: Once the cake is completely cooled, drizzle the key lime glaze evenly over the top. Allow the glaze to set before serving for a beautiful shine and added citrus flavor.
Notes
- For extra lime flavor, poke small holes in the warm cake and drizzle some glaze inside before topping the cake.
- This cake keeps well covered at room temperature for up to 3 days or refrigerated for up to a week.
- Using fresh key lime juice and zest will give the best vibrant citrus flavor.
- Ensure the cake is fully cooled before glazing to prevent the glaze from melting and running off too much.
