Description
Indulge in the tangy and sweet flavors of this Key Lime Pound Cake. Moist and zesty, this citrus-infused cake is perfect for any occasion, from afternoon tea to dessert after dinner.
Ingredients
Scale
Cake:
- 1 cup unsalted butter (softened)
- 2 1/2 cups granulated sugar
- 6 large eggs (room temperature)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/4 cup fresh key lime juice
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons key lime juice
- 1 teaspoon zest (optional for garnish)
Instructions
- Preheat the Oven: Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan.
- Cream Butter and Sugar: In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time.
- Mix Dry and Wet Ingredients: Whisk together flour, baking powder, and salt. In a separate bowl, mix milk, key lime juice, zest, and vanilla.
- Combine Mixtures: Add dry and wet ingredients alternately to the butter mixture. Mix until just combined.
- Bake: Pour batter into the pan and bake for 75–85 minutes. Cool in pan before transferring to a rack.
- Make Glaze: Whisk powdered sugar and lime juice until smooth. Drizzle over the cake.
Notes
- Use bottled key lime juice if fresh key limes are unavailable.
- This cake tastes better the next day. Store covered at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 40g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
