Why Make This Recipe
Key Lime Pound Cake is a delightful treat that combines the zesty flavor of Key limes with the rich texture of a classic pound cake. This recipe is perfect for anyone who loves a bright, citrusy dessert that’s still comforting and satisfying. Whether you’re celebrating a special occasion or just looking for a tasty snack, this pound cake will lift your spirits and please your taste buds.
How to Make Key Lime Pound Cake
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup Key lime juice
- Zest of 1 Key lime
- 1 cup powdered sugar (for glaze)
- 2 tablespoons Key lime juice (for glaze)
Directions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream together the butter and sugar until fluffy.
- Beat in the eggs one at a time, then stir in vanilla extract, sour cream, Key lime juice, and lime zest.
- Gradually mix in the dry ingredients until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- For the glaze, mix powdered sugar and Key lime juice until smooth, then drizzle over the cooled cake.
- Serve with fresh fruit and whipped cream if desired.
How to Serve Key Lime Pound Cake
Key Lime Pound Cake is delicious on its own, but you can make it extra special by serving it with some fresh fruit or a dollop of whipped cream. Adding berries or slices of citrus fruit complements the tangy flavor of the cake beautifully. This makes it a perfect dessert for summer gatherings or any time you want a refreshing treat.
How to Store Key Lime Pound Cake
To keep your Key Lime Pound Cake fresh, store it in an airtight container at room temperature. It will stay good for about 3 to 4 days. If you want to keep it longer, you can also freeze it. Wrap the cooled cake tightly in plastic wrap, then in aluminum foil, and place it in the freezer. It can last up to 3 months in the freezer. Thaw it in the refrigerator when you’re ready to enjoy it again.
Tips to Make Key Lime Pound Cake
- Make sure your butter is softened to room temperature for easier mixing.
- Don’t overmix the batter after adding the dry ingredients. Mix just until combined for a tender cake.
- If you can’t find Key limes, you can use regular limes; just know that the flavor will be slightly different.
- For a stronger lime flavor, add more lime zest to the batter.
Variation
You can customize your Key Lime Pound Cake by adding coconut flakes or nuts for extra texture. Another delicious variation is to incorporate a layer of crushed pineapple or a fruit compote on top of the cake before drizzling with the glaze.
FAQs
1. Can I use regular lime juice instead of Key lime juice?
Yes, you can substitute regular lime juice, but the cake will have a slightly different flavor.
2. How can I tell if my cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs attached, the cake is done.
3. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance. Just store it properly to keep it fresh until you’re ready to serve.
Key Lime Pound Cake
Ingredients
For the Cake
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cups unsalted butter, softened Make sure it's at room temperature for easier mixing.
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cups sour cream
- 0.25 cups Key lime juice
- 1 tablespoon Zest of Key lime
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons Key lime juice
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream together the butter and sugar until fluffy.
- Beat in the eggs one at a time, then stir in vanilla extract, sour cream, Key lime juice, and lime zest.
- Gradually mix in the dry ingredients until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Glazing
- For the glaze, mix powdered sugar and Key lime juice until smooth, then drizzle over the cooled cake.