Introduction
Key Lime Pound Cake is a moist and tangy dessert that brings a burst of citrusy flavor to your table. This cake is perfect for any occasion—whether you’re hosting a brunch, attending a potluck, or simply craving something sweet. With a buttery base and a fresh lime glaze, this cake is sure to become a favorite. Let’s dive into this delightful recipe!
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 2 ½ cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ¼ cup freshly squeezed key lime juice
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
For the Glaze:
- 1 ½ cups powdered sugar
- 3 tablespoons key lime juice
- 1 teaspoon key lime zest (optional for garnish)
Preparation
Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a loaf pan and set aside.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3–5 minutes.
Step 3: Add the Eggs
Add the eggs one at a time, beating well after each addition. This ensures a smooth and creamy batter.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Step 5: Mix the Wet Ingredients
In a small bowl, mix the buttermilk, key lime juice, zest, and vanilla extract.
Step 6: Incorporate the Dry and Wet Mixtures
Alternate adding the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined—don’t overmix!
Step 7: Pour and Bake
Pour the batter into the prepared pan. Smooth the top with a spatula. Bake for 70–80 minutes or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Glaze
Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Drizzle with the lime glaze and sprinkle with additional zest if desired.
Variation
- Coconut Lime Twist: Add ½ cup shredded coconut to the batter for a tropical flair.
- Cream Cheese Frosting: Swap the glaze for a tangy cream cheese frosting.
- Mini Pound Cakes: Bake the batter in muffin tins or mini loaf pans for individual servings.
Cooking Notes
- Buttermilk Substitute: If you don’t have buttermilk, combine 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
- Zest Tip: Use a microplane zester for the best results and to avoid the bitter white pith.
Serving Suggestions
- Serve slices with a dollop of whipped cream and a lime wedge.
- Pair with a cup of coffee or tea for an afternoon treat.
- For a summer dessert, top with fresh berries and a scoop of vanilla ice cream.
Tips
- Always use fresh key limes for the best flavor—bottled juice doesn’t compare!
- Let the cake cool completely before glazing to prevent the glaze from melting off.
- Store the cake in an airtight container for up to 5 days.
Prep Time: 20 minutes
Cooking Time: 80 minutes
Total Time: 1 hour 40 minutes
Nutritional Information (per serving)
- Calories: 350
- Protein: 5g
- Sodium: 180mg
FAQs
Q: Can I use regular limes instead of key limes?
A: Yes, regular limes can be substituted, though the flavor will be slightly less intense.
Q: Can I freeze this pound cake?
A: Absolutely! Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw at room temperature before serving.
Q: How can I make this cake gluten-free?
A: Replace the all-purpose flour with a 1:1 gluten-free baking mix.
Conclusion
This Key Lime Pound Cake is the perfect blend of tangy and sweet, offering a slice of citrusy heaven with every bite. Whether you’re an experienced baker or just starting out, this recipe is straightforward and rewarding. Try it today and impress your family and friends with this delicious homemade dessert!
Print
Key Lime Pound Cake Recipe
- Total Time: 1 hour 40 minutes
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 2 ½ cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ¼ cup freshly squeezed key lime juice
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
For the Glaze:
- 1 ½ cups powdered sugar
- 3 tablespoons key lime juice
- 1 teaspoon key lime zest (optional for garnish)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a loaf pan and set aside.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3–5 minutes.
Step 3: Add the Eggs
Add the eggs one at a time, beating well after each addition. This ensures a smooth and creamy batter.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Step 5: Mix the Wet Ingredients
In a small bowl, mix the buttermilk, key lime juice, zest, and vanilla extract.
Step 6: Incorporate the Dry and Wet Mixtures
Alternate adding the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined—don’t overmix!
Step 7: Pour and Bake
Pour the batter into the prepared pan. Smooth the top with a spatula. Bake for 70–80 minutes or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Glaze
Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Drizzle with the lime glaze and sprinkle with additional zest if desired.
Notes
- Buttermilk Substitute: If you don’t have buttermilk, combine 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
- Zest Tip: Use a microplane zester for the best results and to avoid the bitter white pith.
- Prep Time: 20 minutes
- Cook Time: 80 minutes