why make this recipe
This Key Lime Pound Cake is bright and easy. It uses simple pantry ingredients and gives a fresh lime taste. You can make it for snacks, tea, or a light dessert. It keeps well and is good for small gatherings.
introduction
This cake mixes butter, sugar, eggs, lime juice, and sour cream for a moist loaf. It is not hard to bake and it tastes like a lime pie in cake form. For another take and notes, see a full Key Lime Pound Cake guide.
how to make Key Lime Pound Cake
Ingredients :
1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt, ½ cup unsalted butter, softened, 1 cup granulated sugar, 2 large eggs, 2 tablespoons key lime juice, 1 tablespoon key lime zest, ½ cup sour cream, 1 cup powdered sugar (for glaze), 2 tablespoons key lime juice (for glaze)
Directions :
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs, key lime juice, and zest.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in sour cream until smooth.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- For the glaze, mix powdered sugar and key lime juice until smooth, then drizzle over the cooled cake.
- Slice and serve!
You can also check a simple version and tips at simple Key Lime Pound Cake recipe.
how to serve Key Lime Pound Cake
Slice the cake and serve at room temperature. Add a dollop of whipped cream or a few fresh berries. A small scoop of vanilla ice cream also goes well. Serve plain for tea or with fruit for dessert.
how to store Key Lime Pound Cake
Let the cake cool fully before storing. Keep it in an airtight container at room temperature for 2 to 3 days. For longer storage, wrap the cake in plastic and freeze up to 2 months. Thaw in the fridge overnight and bring to room temperature before serving.
tips to make Key Lime Pound Cake
- Use room temperature eggs and butter for a smooth batter.
- Do not overmix after you add the flour; mix just until combined.
- Check the cake at 50 minutes with a toothpick to avoid overbaking.
- Let the cake cool in the pan 10 minutes, then remove to a rack to cool fully before glazing.
variation (if any)
- Add a tablespoon of cream cheese to the batter for extra richness.
- Use regular lime if you do not have key limes. Increase zest for more lime flavor.
- Add a teaspoon of vanilla extract for a softer flavor note.
FAQs
Q: Can I use regular limes instead of key limes?
A: Yes. Regular limes work fine. The taste will be slightly different but still good.
Q: Can I make this in a bundt pan?
A: Yes. Bake time may change. Check for doneness with a toothpick after 40-50 minutes.
Q: Can I skip the glaze?
A: Yes. The cake is moist and tasty without the glaze. The glaze adds extra lime sweetness.
Q: How do I make the cake more tart?
A: Add more lime zest or a little extra lime juice to the glaze.
Conclusion
For another take on this loaf with step-by-step photos, you can read the Key Lime Pound Cake recipe at Plain Chicken’s Key Lime Pound Cake. If you want a denser version with more tips, see the detailed guide at Key Lime Pound Cake – Dense & Delicious.
Key Lime Pound Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, key lime juice, and zest.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the sour cream until smooth.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- For the glaze, mix the powdered sugar and key lime juice until smooth, then drizzle over the cooled cake.
- Slice the cake and serve at room temperature. Add a dollop of whipped cream or a few fresh berries.
- A small scoop of vanilla ice cream also goes well.