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
Scale
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.
