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Key Lime Pound Cake


  • Author: Mary
  • Total Time: 80-90
  • Yield: 1 loaf (serves 10-12) 1x

Description

Key Lime Pound Cake is a tangy, buttery dessert that combines the bright, zesty flavor of key limes with the rich, dense texture of a pound cake. Topped with a smooth, sweet glaze, it’s the perfect balance of tart and sweet, making it a refreshing and satisfying treat for any occasion.


Ingredients

Scale

For the cake:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons key lime zest
  • 1/4 cup key lime juice (fresh or bottled)
  • 1/2 cup sour cream

For the glaze:

  • 1 cup powdered sugar
  • 2 tablespoons key lime juice
  • 1 teaspoon key lime zest (optional, for garnish)

Instructions

For the cake:

  1. Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, key lime zest, and key lime juice.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, mixing until just combined.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

For the glaze:

  1. In a small bowl, whisk together the powdered sugar and key lime juice until smooth.
  2. Drizzle the glaze over the cooled cake, allowing it to soak in slightly. Optionally, sprinkle the top with key lime zest for garnish.

Notes

  • Be sure to use fresh key limes if possible for the best flavor, but regular limes can also be used as a substitute.
  • The cake can be made a day ahead. Store it in an airtight container at room temperature for up to 3 days.
  • If you prefer a thicker glaze, you can add more powdered sugar until the desired consistency is reached.
  • Prep Time: 20
  • Cook Time: 60-70
  • Category: Dessert, Cake, Pound Cake
  • Method: Baking
  • Cuisine: American