Description: This Key Lime Pound Cake is a zesty, moist cake infused with the tangy flavor of fresh key limes. The cake is rich, dense, and buttery, with a burst of citrusy goodness in every bite. Topped with a sweet, tart key lime glaze, this dessert is the perfect balance of sweetness and tang. It’s ideal for summer gatherings, holidays, or whenever you crave a refreshing yet indulgent treat.
Origin: Key lime pie is a classic dessert originating from the Florida Keys, made with the small, tart key limes native to the region. The tangy flavor of key limes has become synonymous with refreshing desserts, inspiring variations like key lime cakes. This pound cake version adds a twist to the traditional pie, making it a delightful option for cake lovers.
Ingredients (for 8-10 servings):
For the Key Lime Pound Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- ½ cup sour cream
- ¼ cup key lime juice (fresh or bottled)
- 1 tablespoon key lime zest (fresh)
- 1 teaspoon vanilla extract
For the Key Lime Glaze:
- 1 cup powdered sugar
- 2 tablespoons key lime juice (fresh or bottled)
- 1 teaspoon key lime zest (optional, for added flavor)
- 1 tablespoon milk (if needed for consistency)
Instructions:
- Preheat the oven: Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 4-5 minutes.
- Add the eggs and flavorings: Add the eggs, one at a time, beating well after each addition. Stir in the key lime juice, key lime zest, and vanilla extract until well combined.
- Combine the wet and dry ingredients: Add the dry ingredients in three parts, alternating with the sour cream, beginning and ending with the dry ingredients. Mix each addition until just combined; be careful not to overmix.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few crumbs attached. If the top of the cake is browning too quickly, cover it loosely with aluminum foil and continue baking.
- Cool the cake: Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Make the key lime glaze: While the cake is cooling, whisk together the powdered sugar, key lime juice, and key lime zest (if using) in a small bowl. If the glaze is too thick, add a tablespoon of milk to thin it out to your desired consistency.
- Glaze the cake: Once the cake has cooled, drizzle the key lime glaze over the top, allowing it to drip down the sides. Let the glaze set before serving.
- Serve and enjoy: Slice the cake and serve. The tangy key lime glaze adds the perfect finishing touch to this refreshing dessert.
Tips for Success:
- Key limes: If you can’t find fresh key limes, regular limes can be used, but key limes give the cake a more distinct flavor.
- Sour cream: Sour cream keeps the cake moist and adds a subtle tang. If you don’t have sour cream, you can substitute with plain yogurt.
- Don’t overmix: Overmixing the batter can result in a dense cake, so mix just until the ingredients are combined.
Recommendations:
- Serve your Key Lime Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.
- Pair it with a cold glass of iced tea or a refreshing lemonade for the perfect summer treat.
Nutrition (per slice, approximate):
- Calories: 290-320
- Protein: 3g
- Carbohydrates: 45g
- Fat: 12g
- Fiber: 1g
- Sugar: 32g
- Sodium: 180mg
This Key Lime Pound Cake with Key Lime Glaze brings the perfect balance of sweetness and tartness, with a moist, flavorful texture that’s hard to resist. It’s a delightful dessert that’s sure to impress!
