Key Lime Pound Cake Recipe

This sweet, citrusy, and buttery cake is just the thing when craving a little bit of heaven in the form of Key Lime Pound Cake. Loaded, moist, and just full of that refreshing lime flavor, and good for any occasion of the day. I love this cake because it is so easy, yet tastes like an expensive bakery creation. The tangy glaze on top sends it right over the edge, making every bite taste sweet, zesty, and impossible to resist.

What is Key Lime Pound Cake All About?

Key Lime Pound Cake is a soft and buttery cake with the signature sour and tangy taste of key limes. It differs from the usual pound cake due to its citrus zing, refreshing the richness, moistness, and density of the cake itself, with the glaze giving a sweet final lime taste. It is one dessert bright and summery, but I could eat it at any time of the year.

Ingredients

For the cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup sour cream
• ¼ cup key lime juice (freshly squeezed)
• 1 tablespoon key lime zest
• 1 teaspoon vanilla extract

For the glaze:

• 1 cup powdered sugar
• 2–3 tablespoons key lime juice
• 1 teaspoon key lime zest

Instructions

1. Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius) and prepare a bundt pan by greasing and flouring it.
2. In a big bowl, cream together butter and sugar until light and fluffy.
3. Add an egg at a time, beating well after each addition. For the dry ingredients: whisk flour, baking powder, and salt in a separate bowl.
4. For the wet ingredients, add sour cream, lime juice, zest, and vanilla on the wet ingredients.
5. Add the mixture of dry ingredients to that of butter slowly, mixing until just combined.
6. Pour in your batter and bake for about 55 to 65 minutes, or until a toothpick comes out clean.
7. Cool it off, then drizzle the glaze – which is made of powdered sugar, fresh lime juice, and some added zest, all whisked together – over the cake.

Storage Tips

• Store at room temperature in an airtight container for three days
• In the fridge, this cake will stay well for up to a week.
• Unfrosted, it can be frozen for a couple of months.

Serving Suggestions

• Serve with whipped cream or vanilla ice cream.
• Fresh berries would also add to the color and flavor.
• This cake is irresistible when enjoyed with a slice while sipping hot tea or coffee on a cold day.

Pro Tips & Variations

• Swap sour cream for Greek yogurt if needed.
• Bottled lime juice is only a compromise; fresh makes all the difference.
• Mini pound cakes can be conveniently made in loaf pans for easy sharing.
• Shred some coconut to include in the batter if you want to infuse it with a tropical twist.

FAQs

1. Would regular limes work?

Yes! A common lime is alright, but a key lime has a slightly sweet-tart taste.

2. Is it possible to make this cake free of dairy?

Use Vegan butter and coconut yogurt instead of butter and sour cream.

3. Is there a trick to know when the cake is ready?

Stick a toothpick in it-if it comes out clean or a little bit crumby, it is done.

4. Is it possible to reduce the sugar?

Yes, you can decrease the sugar to about ¼ cup, but it may be a little less rich in texture.

Try It!

This Key Lime Pound Cake is buttery, zesty, and absolutely scrumptious. This is the kind of cake that makes you ask for seconds-and for the recipe! Eager to impress, whatever the reason for baking it-whether for friends, family, or just a cozy afternoon at home-it would surely do so. Try it out and let this citrusy treat turn your day bright!