Why Make This Recipe
Key Lime Pound Cake is a delightful dessert that brings a burst of citrus flavor to your table. Its unique combination of tangy lime and sweet cake makes it perfect for any occasion, from family gatherings to casual brunches. Not only is it delicious, but it also has a bright and inviting appearance that is sure to impress your guests.
How to Make Key Lime Pound Cake
Ingredients
- 3 cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 2 sticks butter (softened)
- 2 cups granulated sugar
- 1 cup sour cream
- 6 eggs
- 1 teaspoon vanilla extract
- ¼ cup lime juice
- Zest of 2 limes
- 2 Tablespoons butter (melted)
- 1 Tablespoon lemon juice
- 1 cup powdered sugar
Directions
- Preheat oven to 325º F.
- Grease and flour a 12-cup Bundt pan and set aside.
- Combine the flour, baking powder, and salt together in a bowl and set aside.
- Cream the butter and sugar until light and fluffy in a large mixing bowl.
- Beat in sour cream, then eggs, vanilla, lime juice, and zest until smooth.
- Carefully add in the flour mixture and mix until smooth. I find adding only half at a time is best since it’s such a large amount.
- Spoon batter into prepared Bundt pan.
- Place in the center of the oven and bake for 85-90 minutes, until a toothpick inserted comes out clean. (I start checking it at 80 minutes.)
- Remove from the oven and let cool for 10 minutes.
- Loosen the cake from the sides of the pan with a knife or icing spatula, and turn onto a wire rack to finish cooling.
- Once cool, whisk the glaze ingredients together, and drizzle over the cake.
How to Serve Key Lime Pound Cake
You can serve Key Lime Pound Cake plain or with a dollop of whipped cream. Garnishing it with lime slices or zest can add a nice touch. It is delightful alongside a cup of coffee or tea.
How to Store Key Lime Pound Cake
To keep your Key Lime Pound Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, it can be refrigerated for up to a week. For longer storage, wrap it tightly and freeze for up to three months.
Tips to Make Key Lime Pound Cake
- Make sure your butter is at room temperature for easier creaming with sugar.
- Don’t skip the zest; it adds a wonderful flavor.
- Always check for doneness a few minutes before the recommended baking time to prevent overbaking.
Variation
You can add a twist to this recipe by incorporating coconut or macadamia nuts to enhance the tropical flavor. A layer of cream cheese frosting can also elevate its richness.
FAQs
1. Can I use bottled lime juice instead of fresh?
Yes, but fresh lime juice will give a better flavor.
2. How can I make the pound cake more moist?
Ensure your butter is softened properly and avoid overmixing the batter.
3. Can I use gluten-free flour?
Yes, you can substitute a gluten-free flour blend for all-purpose flour, but results may vary.
Key Lime Pound Cake
Ingredients
Method
- Preheat oven to 325º F.
- Grease and flour a 12-cup Bundt pan and set aside.
- Combine the flour, baking powder, and salt together in a bowl and set aside.
- Cream the butter and sugar until light and fluffy in a large mixing bowl.
- Beat in sour cream, then eggs, vanilla, lime juice, and zest until smooth.
- Carefully add in the flour mixture and mix until smooth.
- Spoon batter into prepared Bundt pan.
- Place in the center of the oven and bake for 85-90 minutes, until a toothpick inserted comes out clean. (Start checking at 80 minutes.)
- Remove from the oven and let cool for 10 minutes.
- Loosen the cake from the sides of the pan with a knife or icing spatula, and turn onto a wire rack to finish cooling.
- Once cool, whisk the glaze ingredients together, and drizzle over the cake.