Description

This Key Lime Pound Cake offers a delightful balance of sweet and tart flavors. The cake itself is wonderfully moist and tender, infused with the bright, zesty essence of fresh key limes. It is crowned with a smooth, sweet lime glaze that adds an extra layer of citrusy sweetness, complemented by a sprinkle of vibrant lime zest. This dessert provides a refreshing and satisfying experience with every slice.

Ingredients

Scale

**For the Pound Cake:**
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup buttermilk
¼ cup fresh key lime juice
2 tablespoons key lime zest
**For the Key Lime Glaze:**
2 cups powdered sugar
¼ cup fresh key lime juice
1 tablespoon key lime zest (for garnish, optional)

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Instructions

Preheat your oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition until fully incorporated.
In a separate small bowl, combine the buttermilk and key lime juice.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
Fold in the key lime zest.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
**Prepare the Glaze:** In a small bowl, whisk together the powdered sugar and key lime juice until smooth.
Once the cake is completely cool, pour the glaze evenly over the top, allowing it to drip down the sides. Garnish with additional key lime zest if desired.
Allow the glaze to set before slicing and serving.

Notes

Ensure all cold ingredients, especially butter and eggs, are at room temperature for a smoother batter and better rise.

Do not overmix the batter once the flour is added, as this can result in a tough cake.

For the best key lime flavor, use freshly squeezed key lime juice and fresh zest.

If your glaze is too thick, add a tiny bit more key lime juice; if too thin, add a bit more powdered sugar.

Store the pound cake at room temperature in an airtight container for up to 3 days, or refrigerate for longer freshness.

Prep Time: 20 minutes
Cook Time: 60-75 minutes

Nutrition

Calories: 450 kcal
Fat: 18g
Carbohydrates: 70g
Protein: 5g