Key Lime Pound Cake

Recipe Information

• Prep Time: 20 minutes
• Bake Time: 70–80 minutes
• Cooling Time: 20 minutes
• Total Time: 2 hours
• Servings: 12–14 slices

Ingredients

For the Cake

• 1 cup (226g) unsalted butter, softened
• 2½ cups (500g) granulated sugar
• 5 large eggs, room temperature
• 3 cups (375g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup sour cream, room temperature
• ¼ cup fresh key lime juice
• 2 tablespoons key lime zest
• 1 teaspoon vanilla extract

For the Key Lime Glaze

• 2 cups powdered sugar
• 3–4 tablespoons fresh key lime juice
• 1 teaspoon key lime zest
• 1 tablespoon melted butter (optional)

Instructions

Step 1: Prepare the Oven

• Preheat the oven to 325°F (165°C).
• Grease and flour a 10-inch Bundt pan.

Step 2: Cream the Butter and Sugar

• Beat the butter and sugar together for 4–5 minutes until light and fluffy.
• Add the eggs one at a time, beating well after each addition.

Step 3: Mix the Dry Ingredients

• In a separate bowl, whisk together the flour, baking powder, and salt.

Step 4: Prepare the Batter

• Add the dry ingredients to the butter mixture alternately with the sour cream.
• Mix in the key lime juice, key lime zest, and vanilla extract.
• Stir just until combined. Do not overmix.

Step 5: Bake

• Pour the batter into the prepared pan and smooth the top.
• Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
• If the cake browns too quickly, cover it loosely with foil during the last 20 minutes.

Step 6: Cool

• Let the cake cool in the pan for 15–20 minutes.
• Turn it out onto a wire rack and let it cool completely.

Make the Glaze

1. Whisk together the powdered sugar, key lime juice, key lime zest, and melted butter (if using).
2. Drizzle over the cooled cake.
3. Allow the glaze to set for about 15 minutes before slicing.

Serving Suggestions

• Serve with fresh berries.
• Top with whipped cream.
• Pair with coffee or iced tea.
• Add a scoop of vanilla ice cream for an extra-special dessert.

Storage

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Up to 1 week.
• Freezer: Freeze (without the glaze) for up to 3 months. Thaw overnight and glaze before serving.

Tips

• Use fresh key lime juice and zest for the best flavor.
• Make sure all refrigerated ingredients are at room temperature.
• Avoid overmixing after adding the flour.
• Grease the Bundt pan thoroughly to prevent sticking.
• Let the cake cool completely before glazing.

Approximate Nutrition (Per Slice)

• Calories: 480
• Carbohydrates: 62g
• Protein: 5g
• Fat: 24g
• Saturated Fat: 15g
• Cholesterol: 115mg
• Sodium: 180mg
• Sugar: 45g