Description
Indulge in the tropical flavors of this Key Lime Pound Cake. Moist and tangy, this cake is bursting with citrus goodness, perfect for any occasion.
Ingredients
Scale
Cake:
- 1 cup unsalted butter (softened)
- 2½ cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- ¼ 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
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
- Cream butter and sugar: In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3–5 minutes.
- Add eggs: Add the eggs one at a time, beating well after each addition.
- Prepare dry and wet ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. In a measuring cup, combine the milk, key lime juice, zest, and vanilla.
- Combine ingredients: Add the dry ingredients to the creamed mixture in three additions, alternating with the milk mixture. Mix just until incorporated.
- Bake: Pour the batter into the prepared pan and bake for 75–85 minutes until a toothpick inserted into the center comes out clean.
- Cool and glaze: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Prepare the glaze by whisking powdered sugar and key lime juice until smooth. Drizzle over the cooled cake before serving.
Notes
- Use bottled key lime juice if fresh key limes aren’t available.
- For added zing, double the zest or add a little in the glaze.
- Store tightly wrapped at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 38g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
