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Key Lime Pound Cake

Key Lime Pound Cake
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Key Lime Pound Cake is a decadent and refreshing dessert that perfectly balances the tangy brightness of fresh key lime juice and zest with the rich, buttery texture of a classic pound cake. This moist, dense cake is enhanced by pantry staples like sour cream and vanilla, making it a delightful treat suitable for any occasion—from casual family gatherings to elegant celebrations. Finished with a smooth key lime glaze, this dessert offers vibrant flavor and an inviting pale green hue that’s sure to impress.

Ingredients

Scale

Key Lime Pound Cake Ingredients

  • 1 cup unsalted butter, softened (room temperature)
  • 1¾ cups granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup sour cream, room temperature
  • ¼ cup fresh key lime juice (from about 8–10 key limes)
  • 2 teaspoons key lime zest

Glaze

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

Instructions

  1. Prepare Ingredients and Pan: Preheat the oven to 325°F (163°C). Grease and flour a 9×5 inch loaf pan to ensure easy release. Measure and prepare all ingredients to streamline the baking process.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is pale, light, and fluffy. This process incorporates air essential for a tender texture.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, mix in the vanilla extract for a subtle warm flavor.
  4. Mix Dry Ingredients Separately: In another bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents.
  5. Combine Wet and Dry Ingredients Alternately: Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream. Begin and end with the dry ingredients, folding gently to avoid overmixing.
  6. Incorporate Key Lime Juice and Zest: Fold in the fresh key lime juice and zest carefully, distributing the citrus flavor evenly throughout the batter without deflating it.
  7. Bake the Pound Cake: Pour the batter into the prepared loaf pan and gently smooth the top. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. Begin checking for doneness at 55 minutes to prevent overbaking.
  8. Prepare the Glaze: While the cake cools slightly, whisk powdered sugar with 1 to 2 tablespoons of fresh key lime juice until smooth. Drizzle this glaze over the warm cake to add extra tang and shine.
  9. Cool and Serve: Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Garnish as desired and serve.

Notes

  • Use fresh key limes for zest and juice for the most vibrant, authentic flavor; avoid bottled juice.
  • Ensure butter, eggs, and sour cream are at room temperature to blend smoothly and achieve a moist cake.
  • Do not overmix the batter; fold gently to maintain a tender crumb.
  • Check the cake starting at 55 minutes to avoid dryness from overbaking.
  • Cool the cake in the pan before transferring to keep the shape intact.
  • Variations: add shredded coconut, make gluten-free with flour blend, go dairy-free using coconut oil and dairy-free yogurt, swirl in sweetened cream cheese, or mix in fresh basil for a unique twist.

Nutrition

Keywords: key lime pound cake, key lime dessert, lime cake, citrus pound cake, moist pound cake, summer dessert, gluten-free pound cake, dairy-free pound cake, citrus glaze cake

Find it online: https://gourmetglazing.com/key-lime-pound-cake/