Description
This Key Lime Pound Cake is a moist and flavorful dessert featuring the tangy zest of fresh key limes. Made with a classic pound cake base, it is elevated by a refreshing key lime glaze that adds a perfect citrusy finish. Ideal for summer gatherings or any occasion, this cake offers a delightful balance of sweet and tart flavors in every slice.
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 Oven and Prepare Pan: Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3 to 5 minutes. This process incorporates air and provides structure.
- Add Eggs: Incorporate the eggs one at a time into the creamed butter mixture, mixing well after each addition to ensure an even batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Combine Wet Ingredients: In another bowl, combine the whole milk, fresh key lime juice, key lime zest, and vanilla extract to prepare the flavorful liquid component.
- Mix Batter: Gradually add the dry ingredients to the butter and sugar mixture, alternating with the wet milk and lime mixture. Begin and end with the flour mixture. Mix gently until just combined to prevent overworking the batter.
- Bake: Pour the batter into the prepared bundt pan and smooth out the top. Bake in the preheated oven for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is done.
- Cool Cake: Allow the cake to cool in the pan for 15 minutes to set, then carefully remove it and place it on a wire rack to cool completely, preventing sogginess from residual heat.
- Prepare Glaze: Whisk the powdered sugar and 2 to 3 tablespoons of key lime juice together until smooth and slightly thickened.
- Glaze Cake: Drizzle the prepared glaze evenly over the cooled cake. Let it set to achieve a glossy finish before slicing and serving.
Notes
- To intensify the lime flavor, consider adding extra key lime zest to the batter or glaze.
- This cake stays fresh at room temperature for up to 3 days.
- You can refrigerate the cake, covered, for up to one week to extend its freshness.
