Key Lime Pound Cake
Indulge in this delightful Key Lime Pound Cake, a tangy twist on a classic dessert that captures the essence of tropical flavors.
Prep time: 15 minutesCook time: 1 hour 10 minutesServes: 12
Ingredients
1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1/4 cup key lime juice
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 tablespoon lime zest
1 teaspoon vanilla extract
For the glaze: 1 cup powdered sugar
2 tablespoons key lime juice
Instructions
1. Preheat your oven to 325°F (162°C) and grease a 10-inch bundt pan.
2. In a large bowl, cream the butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Mix in the key lime juice, lime zest, and vanilla extract.
5. In another bowl, whisk together flour, baking soda, and salt.
6. Alternate adding flour mixture and sour cream to the butter mixture, beginning and ending with the flour.
7. Pour the batter into the prepared bundt pan and smooth the top.
8. Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
10. For the glaze, whisk together powdered sugar and key lime juice until smooth.
11. Drizzle the glaze over the cooled cake before serving.
Storage
Store the pound cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Reheating
To reheat, warm slices in the microwave for 10-15 seconds or enjoy at room temperature.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
