Key Lime Pound Cake with Key Lime Glaze
This delightful Key Lime Pound Cake, topped with a tangy glaze, offers a perfect balance of sweet and tart, making it a crowd-pleaser for any occasion.
Ingredients
For the cake
- 1 cup unsalted butter, softened Should be at room temperature
- 2.5 cups granulated sugar Adds sweetness
- 6 large eggs Provides rich texture
- 3 cups all-purpose flour
- 0.5 tsp baking soda Helps the cake rise
- 0.5 tsp salt Enhances flavors
- 1 cup sour cream Lends moisture and tang
- 0.25 cup key lime juice Adds citrus flavor
- 1 tbsp key lime zest For freshness
- 1 tsp vanilla extract Adds sweetness
For the glaze
- 1 cup powdered sugar For a sweet topping
- 2-3 tbsp key lime juice To achieve desired consistency
Instructions
Preparation
- Preheat your oven to 325°F (165°C) and grease and flour a Bundt pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with sour cream.
- Stir in the key lime juice, key lime zest, and vanilla extract.
- Pour the batter into the prepared Bundt pan and bake for 70–80 minutes.
- Cool the cake in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Glazing
- In a bowl, whisk together powdered sugar and key lime juice until smooth.
- Drizzle the glaze over the cooled cake.
Notes
For healthier alternatives, consider using sugar substitutes or dairy-free ingredients. Store individual slices wrapped in plastic for up to 3 months.