Description

Key Lime Pound Cake is a rich, moist dessert that blends the dense, buttery texture of traditional pound cake with the bright, tangy flavors of fresh key lime juice and zest. Perfect for summer gatherings or anytime you want a citrusy twist on a classic cake, this pound cake is easy to make and irresistibly delicious.

Ingredients

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

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Instructions

Preheat Oven and Prepare Pan: Preheat oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
Cream Butter and Sugar: In a large bowl, beat softened butter and sugar until light and fluffy, about 3-4 minutes.
Add Eggs: Add eggs one at a time, beating well after each addition.
Add Sour Cream, Lime Juice, Zest, and Vanilla: Mix in sour cream, key lime juice, zest, and vanilla extract until combined.
Combine Wet and Dry: Gradually add dry ingredients to the wet mixture, mixing until just combined.
Bake: Pour batter into prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare Glaze: Whisk powdered sugar and key lime juice until smooth. Drizzle over cooled cake.

Notes

Substitute regular lime juice and zest if key limes are unavailable.Avoid overbaking to keep the cake moist.Sour cream adds moisture; Greek yogurt can be used as a substitute.Add lime zest to the glaze for extra zing.