Key Lime Pound Cake with Key Lime Glaze
A delightful Key Lime Pound Cake that combines tangy citrus flavors with a rich buttery texture, topped with a sweet Key Lime glaze for the perfect dessert experience.
Ingredients
For the Cake
- 2.5 cups all-purpose flour provides the tender crumb.
- 1.5 teaspoons baking powder for a light, fluffy texture.
- 0.25 teaspoon salt balances flavors perfectly.
- 1 cup unsalted butter, softened creates a rich, velvety base.
- 1.5 cups granulated sugar gives a delightful sweetness.
- 4 large eggs bind and enrich the batter.
- 1 teaspoon vanilla extract adds warmth and depth.
- 1 tablespoon lime zest (from about 2 limes) imparts vibrant, zesty notes.
- 0.25 cup fresh lime juice (about 2 limes) provides a refreshing tartness.
- 0.5 cup sour cream ensures moistness and a slight tang.
For the Glaze
- 1 cup powdered sugar sweetens the glaze decadently.
- 2 tablespoons fresh lime juice intensifies the flavor of the glaze.
- 0.5 teaspoon lime zest for that extra zing in your glaze.
Instructions
Preparation
- Preheat your oven to 325°F (165°C) and grease and flour a 9x5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract, lime zest, and fresh lime juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream.
- Pour the batter into the prepared loaf pan and spread it evenly.
Baking
- Place the pan in the oven and bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Glazing
- Whisk together powdered sugar, fresh lime juice, and zest until smooth.
- Drizzle the glaze over the cooled cake and let it set before slicing and serving.
Notes
Utilize room-temperature ingredients for better emulsification. Avoid overmixing the batter. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Can be frozen for up to 3 months.