Description
Moist & Tangy Key Lime Pound Cake is a refreshing twist on the classic pound cake, combining the bright, zesty flavor of key limes with a tender, buttery texture. Topped with a smooth glaze, this cake is simple to make, yet elegant enough for any occasion. Perfect for summer, special events, or when you’re craving a citrusy treat.
Ingredients
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1 1/2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 cup unsalted butter, softened
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1 1/2 cups granulated sugar
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4 large eggs
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1/4 cup sour cream
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1/4 cup buttermilk
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2 teaspoons freshly grated key lime zest
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2 tablespoons fresh key lime juice (about 3-4 key limes)
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1 teaspoon vanilla extract
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For the Glaze:
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1/2 cup powdered sugar
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2 tablespoons fresh key lime juice
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- 1 teaspoon key lime zest (optional, for extra flavor)
Instructions
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Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
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In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
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In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
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Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
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Add the sour cream, buttermilk, lime zest, lime juice, and vanilla extract. Mix until well combined.
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Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
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Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean, and the top is golden brown.
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Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
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Make the Glaze:
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In a small bowl, whisk together the powdered sugar, key lime juice, and key lime zest (if using). Stir until smooth.
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Once the cake has cooled completely, drizzle the glaze over the top, allowing it to drip down the sides.
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Allow the glaze to set for a few minutes before slicing and serving.
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Notes
Add Coconut: For a tropical twist, add shredded coconut to the batter.Lemon Version: If key limes aren’t available, use regular limes or lemons for a citrusy pound cake.Mini Loafs: Divide the batter into smaller mini loaf pans for individual servings or gifts.
