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Key Lime Pound Cake Recipe

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4.3 from 4 reviews

This Key Lime Pound Cake is a luscious, citrus-infused dessert perfect for any occasion. Made with a moist buttery pound cake base flavored with fresh lime zest and juice, it is complemented by a tangy key lime glaze that adds a delightful sweetness and tartness. The cake is baked in a Bundt pan, resulting in a beautiful presentation and tender crumb. With its bright flavors and rich texture, this cake is a refreshing twist on traditional pound cake.

  • Author: Chef
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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
  • ¼ cup lime juice
  • ½ cup sour cream
  • ½ cup buttermilk
  • 2 tsp vanilla extract
  • 1 tsp lime extract

Key Lime Glaze

  • 2 cups powdered sugar
  • ¼ cup lime juice
  • 1 tsp vanilla extract
  • Water or milk, as needed (about 1-3 tsp)

Instructions

  1. Preheat and Prepare Pan

    Preheat your oven to 325 °F (163 °C). Grease your Bundt pan thoroughly to ensure the cake releases easily after baking.

  2. Mix Dry Ingredients

    In a large bowl, whisk together the all-purpose flour, baking powder, salt, and lime zest. Set this mixture aside.

  3. Cream Butter and Sugar

    In a separate large mixing bowl, use a hand or stand mixer to cream the softened unsalted butter and sugar together until just combined and fluffy.

  4. Add Wet Ingredients

    Mix in the lime juice, sour cream, and buttermilk to the creamed butter and sugar until fully combined.

  5. Incorporate Eggs

    Add eggs one at a time to the mixture, beating after each addition to ensure a smooth batter.

  6. Add Flavor Extracts

    Stir in the vanilla extract and lime extract until well incorporated.

  7. Combine Dry and Wet Mixtures

    Gradually add the dry ingredients into the wet ingredients, mixing just until everything is incorporated. Avoid overmixing to maintain a tender crumb.

  8. Pour Batter into Pan

    Carefully pour or spoon the batter into the greased Bundt pan. Gently shake the pan to level the batter and remove any air bubbles.

  9. Bake the Cake

    Bake for 75 to 80 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.

  10. Cool the Cake

    Remove the cake from the oven and allow it to cool in the pan on a cooling rack for 10 minutes. Then invert the cake onto the rack and let it cool completely.

  11. Make the Key Lime Glaze

    In a bowl, mix powdered sugar and lime juice until well combined into a thick, non-pourable mixture.

  12. Add Flavor and Adjust Consistency

    Stir in 1 teaspoon of vanilla extract or lime extract. Then add water or milk 1 teaspoon at a time until the glaze is pourable but thick enough to coat the cake nicely.

  13. Glaze the Cake

    Place a piece of waxed paper underneath the cooling rack holding the cake. Pour the glaze over the completely cooled cake, allowing it to drip evenly over the edges.

Notes

  • Ensure butter is softened to room temperature for easier creaming and better texture.
  • Do not overmix the batter after adding dry ingredients to keep the cake tender.
  • Check cake doneness with a toothpick after 75 minutes to avoid overbaking.
  • The glaze can be adjusted in thickness by varying the amount of liquid added; thicker glaze will hold shape better.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting off.
  • This cake pairs well with fresh whipped cream or additional lime zest garnish.

Find it online: https://cheftinaskitchen.com/key-lime-pound-cake-recipe/