Description
This Key Lime Pound Cake is a moist, dense, and utterly delightful treat infused with the bright, tangy flavor of key limes. It’s a perfect dessert for any occasion, from a casual afternoon tea to a celebratory gathering. The buttery, rich cake is perfectly balanced by the zesty citrus notes, and the simple key lime glaze adds a touch of sweetness and a beautiful finishing touch. Prepare to be transported to a tropical paradise with every bite!
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup sour cream
- ¼ cup key lime juice (freshly squeezed, if possible)
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons key lime juice
- 1 teaspoon key lime zest
Preparation:
Step 1: Preheat and Prepare the Pan: Begin by preheating your oven to 325°F (160°C). This lower temperature ensures that the pound cake bakes evenly and prevents it from becoming overly browned on the outside while remaining undercooked in the center. Thoroughly grease a 10-inch Bundt pan or tube pan with cooking spray or butter. Then, dust the inside of the pan with flour, tapping out any excess. This crucial step prevents the cake from sticking to the pan, ensuring a clean release after baking. A well-prepared pan is your best friend when baking delicate cakes like this.
Step 2: Cream Butter and Sugar: In a large mixing bowl, using an electric mixer (either a stand mixer or a handheld mixer), cream together the softened butter and granulated sugar. Beat the mixture on medium speed for about 4-5 minutes, or until it becomes light and fluffy. This process incorporates air into the butter and sugar, which is essential for creating a tender and airy cake texture. The mixture should transform from a dense, yellow mass to a pale, almost whipped consistency. Don’t rush this step – proper creaming is key!
Step 3: Incorporate Eggs: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition. Make sure each egg is fully incorporated before adding the next. Beating after each addition ensures that the eggs emulsify properly into the batter, contributing to the cake’s structure and preventing it from separating. If the batter looks curdled at any point, don’t panic! Adding a spoonful of flour can help bring it back together.
Step 4: Combine Dry Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures that the ingredients are evenly distributed, preventing pockets of baking powder or salt in the final cake. The baking powder helps the cake rise, while the salt enhances the flavors of the other ingredients.
Step 5: Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients (the butter, sugar, and egg mixture), alternating with the sour cream. Begin and end with the flour mixture. This means you’ll add about one-third of the flour mixture, mix until just combined, then add half of the sour cream, mix, then another third of the flour, mix, the remaining sour cream, mix, and finally the last third of the flour. Mix until just combined after each addition. Overmixing can develop the gluten in the flour, resulting in a tough cake. The sour cream adds moisture and tanginess to the cake, contributing to its tender crumb.
Step 6: Add Key Lime Flavor: Stir in the key lime juice, key lime zest, and vanilla extract. Mix until just combined. The key lime juice and zest provide the signature tangy, citrusy flavor of this cake, while the vanilla extract enhances the overall flavor profile. Make sure to use fresh key lime zest for the best flavor – avoid using dried zest, as it lacks the aromatic oils that give key lime its unique character.
Step 7: Pour and Bake: Pour the batter into the prepared Bundt pan or tube pan and smooth the top with a spatula. This ensures that the cake bakes evenly. Bake in the preheated oven for 65-75 minutes, or until a toothpick inserted into the center of the cake comes out clean. The baking time may vary depending on your oven, so it’s essential to check the cake for doneness using a toothpick. If the top of the cake starts to brown too quickly, you can tent it with aluminum foil to prevent it from burning.
Step 8: Cool and Invert: Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. Cooling the cake slightly in the pan allows it to firm up, making it easier to remove without breaking. Inverting it onto a wire rack allows air to circulate around the cake, preventing it from becoming soggy.
Step 9: Prepare the Glaze: While the cake is cooling, prepare the key lime glaze. In a small bowl, whisk together the powdered sugar, key lime juice, and key lime zest until smooth. The glaze should be thin enough to drizzle easily but thick enough to cling to the cake.
Step 10: Glaze the Cake: Once the cake is completely cooled, drizzle the key lime glaze evenly over the top. The glaze will harden slightly as it sits, creating a beautiful and delicious finish.
Why you will love this recipe
You will absolutely fall in love with this Key Lime Pound Cake because it’s a symphony of textures and flavors. The cake itself is incredibly moist and tender, thanks to the generous amount of butter and the addition of sour cream. The key lime juice and zest provide a bright, tangy counterpoint to the richness of the cake, creating a perfectly balanced flavor profile. It’s not overly sweet, which allows the citrus notes to really shine. Plus, the glaze adds a touch of elegance and a final burst of key lime flavor. This cake is surprisingly easy to make, using ingredients that are readily available. It’s a show-stopping dessert that’s guaranteed to impress your friends and family. It’s perfect for potlucks, brunches, or even just a special treat for yourself. The Key Lime Pound Cake is sure to become a new favorite in your recipe collection.
COOKING Rating
- Ease of Preparation: 4/5 (Relatively simple, requires basic baking skills)
- Taste: 5/5 (Exceptional flavor combination of sweet and tangy)
- Overall Appeal: 5/5 (A crowd-pleasing dessert suitable for various occasions)
Serving Suggestions:
- Serve slices of Key Lime Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream.
- Garnish with fresh berries, such as raspberries or blueberries, for added color and flavor.
- Serve alongside a cup of coffee or tea for a delightful afternoon treat.
- Cut into small squares and serve as part of a dessert buffet.
- For a more decadent presentation, serve with a key lime curd or mousse.
Tips:
- Make sure your butter is softened to room temperature for optimal creaming.
- Use fresh key lime juice and zest for the best flavor. Bottled key lime juice can lack the same vibrancy.
- Don’t overmix the batter, as this can result in a tough cake. Mix until just combined.
- If you don’t have a Bundt pan, you can bake this cake in a loaf pan, but reduce the baking time accordingly.
- The cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- For an extra-intense key lime flavor, poke holes in the warm cake and drizzle with extra key lime juice before glazing.
Prep Time: 20 minutes
Cook Time: 65-75 minutes
Total Time: 1 hour 25-35 minutes
Nutritional Information: (Approximate values per serving – varies depending on serving size)
- Calories: 450-550
- Protein: 5-7g
- Sodium: 150-200mg
Conclusion
This Key Lime Pound Cake is more than just a recipe; it’s an experience. The bright, tangy flavor of key limes perfectly complements the rich, buttery cake, creating a dessert that’s both satisfying and refreshing. Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and guaranteed to produce a delicious result. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will transport you to a tropical paradise with every bite. Enjoy!
Frequently Asked Questions:
Q1: Can I use regular limes instead of key limes?
A: Yes, you can substitute regular limes for key limes if necessary. However, keep in mind that key limes have a slightly more intense and unique flavor. If using regular limes, you might want to add a bit more zest to compensate for the difference. The flavor will still be delicious, but it won’t have the exact same characteristic tang.
Q2: Can I freeze this cake?
A: Absolutely! This Key Lime Pound Cake freezes beautifully. Wrap the cooled, unglazed cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 2-3 months. To thaw, transfer the cake to the refrigerator overnight. Glaze the cake after it has thawed completely. Freezing is a great way to prepare ahead of time for parties or to simply enjoy a slice whenever the craving strikes.
Q3: What if I don’t have sour cream? Can I substitute it with something else?
A: If you don’t have sour cream, you can substitute it with plain Greek yogurt. Greek yogurt will provide a similar tanginess and moisture to the cake. You can also use crème fraîche as an alternative. Avoid using milk or buttermilk, as they won’t provide the same richness and texture.
Q4: My cake came out dry. What could have gone wrong?
A: Several factors could contribute to a dry cake. Overbaking is the most common culprit. Make sure to check the cake for doneness with a toothpick and remove it from the oven as soon as the toothpick comes out clean. Also, be careful not to overmix the batter, as this can develop the gluten in the flour and lead to a tougher, drier cake. Finally, make sure your oven temperature is accurate. An oven that’s too hot can cause the cake to dry out quickly.
Q5: Can I add other ingredients to this cake, like coconut or nuts?
A: Yes, you can definitely customize this Key Lime Pound Cake to your liking! Shredded coconut would be a fantastic addition, enhancing the tropical flavor. You can add about 1/2 cup of shredded coconut to the batter along with the key lime juice and zest. Chopped pecans or macadamia nuts would also be delicious additions, adding a bit of crunch and nutty flavor. Be careful not to add too many extra ingredients, as this can affect the cake’s texture and baking time.
