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Key Lime Pound Cake

Key Lime Pound Cake
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A zesty twist on the classic pound cake, bursting with tangy key lime flavor and a moist, buttery crumb. This cake is perfect for summer gatherings or as a refreshing dessert treat. Its vibrant citrus notes paired with a tender texture make every bite irresistible.

Ingredients

Units Scale
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/4 cup whole milk
  • Zest of 2 key limes
  • 1/4 cup key lime juice (freshly squeezed)
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • Optional: Powdered sugar for dusting or key lime glaze

Instructions

  • Preheat Oven & Prepare Pan:

    • Preheat your oven to 350°F (175°C).
    • Grease and flour a 9×5-inch loaf pan or bundt pan.

  • Cream Butter and Sugar:

    • In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

  • Add Eggs & Flavorings:

    • Beat in the eggs one at a time, ensuring each is well incorporated.
    • Stir in the key lime zest and key lime juice.

  • Combine Dry Ingredients:

    • In a separate bowl, whisk together the flour, baking powder, and salt.

  • Mix Wet Ingredients:

    • In another bowl, combine sour cream and milk until smooth.

  • Assemble Batter:

    • Gradually add the dry ingredients to the butter mixture, alternating with the sour cream mixture. Mix until just combined; avoid overmixing to maintain a tender crumb.

  • Bake:

    • Pour the batter into the prepared pan and smooth the top.
    • Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

  • Cool and Serve:

    • Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
    • Optionally, dust with powdered sugar or drizzle with a key lime glaze for added flavor.

Notes

  • For an extra burst of flavor, consider adding a key lime glaze made by mixing powdered sugar with additional key lime juice.
  • Ensure your butter is softened, not melted, to achieve the best texture.
  • This cake can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://www.cookflash.com/key-lime-pound-cake/