Zesty Key Lime Pound Cake with Sweet Citrus Glaze

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  • 1 cup (2 sticks) unsalted butter, softened
  • 2½ cups granulated sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup sour cream
  • ¼ cup fresh key lime juice
  • 1 tablespoon key lime zest
  • 1 teaspoon vanilla extract

For the glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons fresh key lime juice
  • ½ teaspoon key lime zest (optional, for garnish)

Preparation:

  1. Preheat oven to 325°F (165°C). Grease and flour a bundt or loaf pan.
  2. In a large bowl, cream butter and sugar together until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with sour cream.
  6. Stir in key lime juice, zest, and vanilla extract until fully combined.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.

To make the glaze:

  1. In a small bowl, whisk powdered sugar and key lime juice until smooth.
  2. Drizzle glaze over the cooled cake and top with zest, if using.

Serving and Storage Tips: Serve slices slightly chilled or at room temperature with a dollop of whipped cream or a side of fresh berries. Store covered at room temperature for 2 days or in the refrigerator for up to 5 days. Freeze slices individually wrapped for up to 3 months.

Variants:

  • Coconut Key Lime Cake: Add ½ cup shredded coconut to the batter for tropical flair.
  • Mini Loaves: Bake in mini loaf pans and gift them with a drizzle of glaze.
  • Cream Cheese Swirl: Layer in sweetened cream cheese filling for a rich contrast.

FAQ:

  • Can I use regular limes instead of key limes? Yes, though key limes have a slightly more floral and tart flavor.
  • Can I use bottled key lime juice? Fresh is best, but bottled key lime juice can work in a pinch.
  • Why is sour cream used? It keeps the cake incredibly moist and gives a slight tang that complements the citrus.
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