If you're a fan of citrusy desserts, this Key Lime Pound Cake is a must-try. It combines the bright, tangy flavor of key limes with the rich, buttery texture of a classic pound cake. Perfect for spring and summer gatherings, or any time you crave a taste of sunshine!
Butter: Provides the rich, creamy base for our cake, giving it that classic pound cake texture. Always opt for unsalted to control the salt levels yourself.
Sugar: Sweetens the cake and helps create a tender crumb. The granulated kind is just right for this recipe.
Eggs: Add structure and richness. Make sure they're at room temperature so they incorporate smoothly.
Key Lime Juice: The star of the show! It infuses the cake with its signature tangy flavor. Fresh is best, but bottled works in a pinch.
Flour: All-purpose flour gives the cake its substance without making it too heavy. Measure it accurately by spooning it into the cup and leveling it off.
Baking Soda: Helps the cake rise just enough, giving it a light, tender crumb.
Salt: Balances the sweetness and enhances the other flavors. A little goes a long way.
Sour Cream: Keeps the cake incredibly moist and adds a subtle tang that complements the lime beautifully.
Lime Zest: Packs a punch of citrusy aroma and flavor. A microplane is perfect for zesting.
Vanilla Extract: Enhances the overall flavor profile, adding warmth and depth.
Powdered Sugar: For the glaze, it dissolves easily to create a smooth, sweet finish.
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Add a few fresh berries or a sprig of mint for a pop of color and extra freshness. It's a delightful way to finish a summer barbecue or a festive brunch.
First, preheat your oven to 325°F (162°C). This ensures it’s ready when your batter is. Grease a 10-inch bundt pan generously; you don’t want your cake sticking after all that hard work.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. This step is crucial for incorporating air, which helps give our cake a light texture. Add the eggs one at a time, beating well after each addition. This ensures they are fully incorporated without curdling the mixture.
Now, stir in the key lime juice, lime zest, and vanilla extract. These ingredients will infuse the batter with that irresistible citrus aroma and flavor.
In another bowl, whisk together the flour, baking soda, and salt. This step is important to evenly distribute the leavening agent and salt throughout the flour.
Next, alternate adding the dry flour mixture and the sour cream to the butter mixture. Begin and end with the flour. This technique helps to keep the batter smooth and prevents overmixing, which can toughen the cake.
Pour the batter into your prepared bundt pan, smoothing out the top with a spatula. Bake for 70-80 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This cooling period allows the cake to set and makes it easier to remove from the pan.
Finally, whisk together the powdered sugar and key lime juice to make the glaze. Drizzle it generously over the cooled cake, letting it cascade beautifully down the sides. Now, it’s ready to serve!
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