Key Lime Pound Cake with Key Lime Glaze

Key Lime Pound Cake with Key Lime Glaze is a deliciously moist and flavorful dessert that brings the tangy, citrusy punch of key limes into a classic buttery pound cake. This cake is perfect for summer gatherings, afternoon tea, or any time you crave a refreshing and zesty treat. The combination of tart key lime juice, fragrant zest, and a sweet glaze creates a perfect balance of flavors that is simply irresistible. If you love citrus desserts, this key lime pound cake is sure to become a favorite!

Ingredients:

For the Cake:

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 2 3/4 cups granulated sugar
• 5 large eggs
• 1/2 cup sour cream
• 3/4 cup whole milk
• 1/2 cup key lime juice (freshly squeezed preferred)
• 2 tablespoons key lime zest
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)

For the Key Lime Glaze:

• 2 cups powdered sugar
• 3-4 tablespoons key lime juice
• 1 teaspoon key lime zest
• 1 tablespoon unsalted butter, melted
• 1/2 teaspoon vanilla extract

Preparation:

Step 1: Prepare the Oven and Bundt Pan

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan, ensuring all crevices are well coated to prevent sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, about 3-5 minutes using an electric mixer.

Step 4: Incorporate the Eggs

Add the eggs one at a time, beating well after each addition. This helps create a smooth and airy texture.

Step 5: Add the Wet Ingredients

Mix in the sour cream, whole milk, key lime juice, key lime zest, vanilla extract, and almond extract. Stir until everything is well combined.

Step 6: Combine Wet and Dry Ingredients

Gradually add the flour mixture to the wet ingredients, mixing at a low speed until just incorporated. Avoid overmixing to keep the cake light and fluffy.

Step 7: Bake the Cake

Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.

Step 8: Cool the Cake

Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Step 9: Prepare the Key Lime Glaze

In a small bowl, whisk together the powdered sugar, key lime juice, key lime zest, melted butter, and vanilla extract until smooth.

Step 10: Glaze the Cake

Once the cake is completely cool, drizzle the key lime glaze generously over the top, allowing it to cascade down the sides.

Variations

• Coconut Key Lime Pound Cake: Add 1/2 cup shredded coconut to the batter for a tropical twist.
• Cream Cheese Key Lime Pound Cake: Replace sour cream with cream cheese for a richer texture.
• Lemon-Lime Pound Cake: Use a mix of lemon and key lime juice for a more complex citrus flavor.
• Extra Glaze: Double the glaze recipe for a thicker, sweeter topping.

Cooking Notes:

• Ensure all ingredients are at room temperature for even mixing.
• Do not overmix the batter, as it can make the cake dense.
• If you don’t have key limes, regular limes can be used as a substitute.
• Allow the cake to cool completely before glazing to prevent the glaze from melting off.

Serving Suggestions:

• Serve slices with a dollop of whipped cream and a sprinkle of lime zest.
• Pair with fresh berries for added freshness and color.
• Enjoy with a cup of hot tea, coffee, or a chilled glass of limeade.

Tips:

• Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• For an extra moist cake, brush the cake with a simple syrup made from key lime juice and sugar before glazing.
• To enhance the key lime flavor, add a bit of lime zest to the glaze.

Prep Time:

• 20 minutes

Cooking Time:

• 60-70 minutes

Total Time:

• Approximately 1 hour 30 minutes

Nutritional Information (Per Serving):

• Calories: 380-420
• Protein: 5g
• Sodium: 210mg
• Fat: 18g

FAQs

Q: Can I use bottled key lime juice instead of fresh key limes?

A: Yes, bottled key lime juice works, but fresh key lime juice provides a brighter, fresher flavor.

Q: How do I know when the pound cake is done baking?

A: Insert a toothpick into the center; if it comes out clean, the cake is done.

Q: Can I freeze key lime pound cake?

A: Yes! Wrap slices or the whole cake tightly in plastic wrap and store in the freezer for up to 3 months. Thaw before serving.

Q: Can I make this recipe in a loaf pan instead of a Bundt pan?

A: Yes! This batter makes two 9×5-inch loaves. Adjust the baking time to around 50-60 minutes.

Conclusion

Key Lime Pound Cake with Key Lime Glaze is a tangy, sweet, and incredibly moist dessert that’s perfect for any occasion. Whether you’re a fan of citrus flavors or just love a rich pound cake, this recipe delivers the best of both worlds. The vibrant key lime glaze enhances the cake’s zesty notes, making each bite a refreshing treat. Try this recipe for your next gathering, and it’s sure to be a hit!

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