Moist & Tangy Key Lime Pound Cake
A delightful cake bursting with refreshing key lime flavor, perfect for gatherings or a simple afternoon snack.
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened Use room temperature butter.
- 1 cup granulated sugar
- 2 large eggs Use room temperature eggs.
- 0.5 cup key lime juice Fresh key lime juice is preferable.
- 1 teaspoon vanilla extract
Glaze Ingredients
- 1 cup powdered sugar
- 2-3 tablespoons key lime juice Adjust to desired consistency.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a mixing bowl, combine the flour, baking powder, and salt. Set aside.
Baking
- In another bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the key lime juice and vanilla extract until combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Glazing
- For the glaze, whisk together powdered sugar and key lime juice until smooth. Adjust the juice for the desired consistency.
- Drizzle the glaze over the cooled cake.
Notes
Serve this cake alone or with whipped cream and a slice of lime. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Ensure the glaze is dry before covering to prevent stickiness. Use room temperature ingredients for better mixing.
Nutrition
Serving: 1gCalories: 260kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 150mgFiber: 1gSugar: 25g
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