Description
A moist, tangy pound cake infused with fresh key lime juice and zest, topped with a sweet lime glaze.
Ingredients
- 2 cups (240 g) all‑purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (226 g) unsalted butter, room temperature
- 1½ cups (300 g) granulated sugar
- 4 large eggs, room temperature
- Zest of 4 key limes (about 2 Tbsp)
- ½ cup (120 ml) key lime juice (fresh)
- 2 tsp vanilla extract
- ½ cup (120 ml) sour cream
- For the glaze: 1 cup (120 g) powdered sugar, 2–3 Tbsp key lime juice
Instructions
- Preheat oven to 325 °F (165 °C). Grease and flour a 9×5‑inch loaf pan.
- Whisk together flour, baking powder, and salt; set aside.
- Cream butter and granulated sugar until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, beating well after each addition.
- Mix in key lime zest, lime juice, and vanilla extract until combined.
- Alternate adding dry ingredients and sour cream, beginning and ending with flour mixture. Mix until just combined.
- Pour batter into prepared pan and smooth top. Bake 60–70 minutes, or until a toothpick comes out clean or with a few moist crumbs.
- Let cake cool in pan for 10 minutes, then transfer to wire rack to cool completely.
- Whisk powdered sugar and key lime juice to make glaze. Drizzle over cooled cake. Slice and serve.
Notes
- Make ahead: Cake keeps well, tightly wrapped, up to 3 days at room temperature.
- For extra zing, increase zest by 1 tsp and juice by 1 Tbsp.
- Substitute Greek yogurt for sour cream if desired.
- Let the cake cool fully before glazing to prevent runny glaze.