Key Lime Pound Cake
This Key Lime Pound Cake is a brilliantly tangy and buttery cake that's simple to make and perfect for sharing. Ideal for any occasion, it's a treat that will leave everyone asking for more!
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 0.5 cups sour cream
- 0.25 cups Key lime juice
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- Zest of 2 Key limes zest of 2 Key limes
Glaze Ingredients
- 1 cup powdered sugar
- to taste additional Key lime juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the sour cream and Key lime juice.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and lime zest.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Glazing & Serving
- While the cake bakes, prepare the Key lime glaze by mixing powdered sugar with Key lime juice until pourable but not runny.
- Once the cake is done, cool for 10 minutes in the pan before transferring to a wire rack.
- Pour the glaze over the warm cake and allow it to set before serving.
- Serve slices plain or with fresh fruit and whipped cream.
Notes
Don't overwork the batter! Make the cake ahead and store it wrapped at room temperature for up to 2 days or in the fridge for up to 5. Freezes well for up to 2 months.