Key Lime Pound Cake with Key Lime Glaze
A delightful and moist pound cake infused with the zesty flavors of fresh lime and topped with a luscious glaze, perfect for any gathering or afternoon treat.
Ingredients
For the cake
- 2.5 cups all-purpose flour Provides structure.
- 1.5 teaspoons baking powder Leavens the cake.
- 0.25 teaspoons salt Balances flavors.
- 1 cup unsalted butter Softened for better mixing.
- 1.5 cups granulated sugar Sweetens the batter.
- 4 large eggs Adds texture.
- 1 teaspoon vanilla extract For aromatic flavor.
- 1 tablespoon lime zest Adds brightness.
- 0.25 cups fresh lime juice Enhances refreshing qualities.
- 0.5 cups sour cream Keeps the cake moist.
For the glaze
- 1 cup powdered sugar For sweetness.
- 2 tablespoons fresh lime juice Gives glaze a tangy flavor.
- 0.5 teaspoons lime zest Adds a fresh essence.
Instructions
Preparation
- Preheat your oven to 325°F (165°C). Grease a 9x5-inch loaf pan with butter or non-stick spray and dust it lightly with flour.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Mixing the batter
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, lime zest, and lime juice.
- Gradually fold in the dry ingredients, alternating with the sour cream, starting and ending with the dry ingredients.
Baking
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Making the glaze
- In a small bowl, whisk together the powdered sugar, lime juice, and lime zest until smooth.
- Drizzle the glaze over the cooled cake.
Notes
Let butter and eggs reach room temperature for better mixing. Always use fresh lime juice and zest for optimal flavor.