Description
This Key Lime Pound Cake is a moist and tangy dessert featuring the bright flavors of fresh lime juice and zest combined with a rich buttery pound cake. Perfectly baked in a Bundt pan and topped with a luscious key lime glaze, this cake serves as an ideal treat for citrus lovers and special occasions alike.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 lime, zested
Wet Ingredients
- 1½ cups unsalted butter (3 sticks), softened to room temperature
- 3 cups sugar
- 6 eggs
- ¼ cup lime juice
- ½ cup sour cream
- ½ cup buttermilk
- 2 tsp vanilla extract
- 1 tsp lime extract
Key Lime Glaze
- 2 cups powdered sugar
- ¼ cup lime juice
- 1 tsp vanilla extract (or lime extract)
- Water or milk, 1 tsp at a time to adjust consistency
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325 °F. Grease a Bundt pan thoroughly to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and lime zest until evenly combined. Set aside.
- Cream Butter and Sugar: In a separate large bowl, using a hand or stand mixer, cream the softened butter and sugar together just until combined to create a smooth base.
- Add Wet Ingredients: To the butter-sugar mixture, add lime juice, sour cream, and buttermilk, mixing until just combined for moisture and tang.
- Incorporate Eggs: Add the eggs one at a time, mixing well after each addition to ensure full incorporation and a smooth batter.
- Add Extracts: Mix in the vanilla and key lime extracts to the batter for enhanced flavor.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet ingredients, stopping the mixer as soon as the flour is incorporated to avoid overmixing.
- Fill Pan: Pour or spoon the batter carefully into the prepared Bundt pan. Gently shake or tap the pan to level the batter and release any trapped air bubbles.
- Bake: Bake the cake in the preheated oven for 75 to 80 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- Cool Cake: Remove the cake from the oven and let it cool in the pan on a cooling rack for 10 minutes. Then invert the cake onto the rack and allow it to cool completely.
- Prepare Glaze: In a bowl, mix together powdered sugar and lime juice until it forms a thick, non-pourable mixture.
- Add Flavor to Glaze: Stir in vanilla or lime extract for extra aroma and taste.
- Adjust Glaze Consistency: Add water or milk 1 teaspoon at a time to loosen the glaze until it becomes pourable but still thick enough to coat the cake.
- Glaze Cake: Place a piece of waxed paper under the cooling rack holding the cake to catch drips, then pour the glaze evenly over the cooled cake for a shiny, tangy finish.
Notes
- Ensure the butter is softened to room temperature for easier creaming and better texture.
- Do not overmix the batter once the dry ingredients are added to prevent a dense cake.
- Use fresh lime juice and zest for the best bright citrus flavor.
- The glaze consistency can be adjusted to your preference by adding more liquid gradually.
- Allow the cake to cool completely before glazing to prevent the glaze from melting and sliding off.
- This cake keeps well for up to 3 days at room temperature when covered, or refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
