Description
This delicious Key Lime Pound Cake recipe combines the classic dense and moist texture of pound cake with the bright, tangy flavors of fresh lime. Baked in a bundt pan and topped with a zesty key lime glaze, this dessert is perfect for summer gatherings, holidays, or any time you want a refreshing citrus treat.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 lime (zested)
Wet Ingredients
- 1½ cups unsalted butter (3 sticks, softened to room temperature)
- 3 cups sugar
- 6 eggs
- 2 tsp vanilla extract
- 1 tsp lime extract
- ¼ cup lime juice
- ½ cup sour cream
- ½ cup buttermilk
Glaze
- 2 cups powdered sugar
- ¼ cup lime juice
- 1 tsp vanilla extract
- Water or milk, as needed (about 1-3 tsp)
Instructions
- Preheat the oven and prepare pan: Preheat your oven to 325 °F (163 °C). Thoroughly grease a bundt pan to ensure complete coverage and prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and lime zest until evenly combined. Set this mixture aside.
- Cream butter and sugar with wet ingredients: In a separate large bowl, use a hand or stand mixer to cream the softened butter and sugar until just combined. Then add the lime juice, sour cream, and buttermilk. Mix until all ingredients are combined evenly.
- Add eggs: Incorporate the eggs one at a time, mixing well after each addition to ensure a smooth, homogenous batter.
- Add extracts: Mix in the vanilla and lime extracts thoroughly to infuse the batter with flavor.
- Combine wet and dry mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Mix just until the dry ingredients are incorporated to avoid overmixing, which can toughen the cake.
- Pour batter into pan: Carefully spoon or pour the batter into the prepared bundt pan. Gently shake the pan to level the batter and help remove any air bubbles.
- Bake the cake: Bake for 75 to 80 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool cake in pan: Remove the cake from the oven and allow it to cool in the pan on a cooling rack for 10 minutes.
- Invert and cool completely: Invert the cake onto the cooling rack and let it cool completely before glazing.
- Prepare the key lime glaze: In a bowl, mix the powdered sugar and lime juice until well blended, forming a thick, non-pourable mixture.
- Add flavoring to glaze: Stir in 1 teaspoon of vanilla or lime extract to enhance flavor.
- Adjust glaze consistency: Add water or milk 1 teaspoon at a time, stirring until the glaze loosens to a pourable but still thick icing consistency.
- Apply glaze to cake: Place a piece of waxed paper beneath the cooling rack to catch drips, then pour the glaze evenly over the fully cooled cake to finish.
Notes
- Make sure butter is softened to room temperature for easy creaming.
- Use fresh lime juice and zest for the brightest flavor.
- Do not overmix the batter once dry ingredients are added to maintain a tender crumb.
- Allow the cake to cool completely before glazing to prevent the glaze from melting and running off.
- The glaze thickness can be adjusted with water or milk depending on your preferred consistency.
- A bundt pan is preferred to get the traditional pound cake shape and even baking.