KEY LIME POUND CAKE

Selling Points:

• Zesty Elegance: The addition of key lime zest and juice infuses the pound cake with a bright and refreshing citrus flavor.
• Moist Perfection: A combination of sour cream and butter creates a moist and tender crumb that keeps the pound cake irresistibly rich.
• Versatile Delight: Enjoy a slice on its own or elevate it further with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of key lime glaze.
• Showstopper Appeal: The vibrant green specks from the key lime zest add a visual delight, making this pound cake a showstopper at any gathering.

Notes: For an extra burst of key lime flavor, you can add a few drops of key lime extract to the batter.

Frequently Asked Questions:

Q: Can I use regular limes instead of key limes?

A: While key limes provide a unique flavor, you can use regular limes if key limes are not available. Adjust the quantity to taste.

Q: Can I freeze the Key Lime Pound Cake?

A: Yes, you can freeze the pound cake without the glaze. Wrap it tightly in plastic wrap and aluminum foil before freezing for up to three months. Thaw in the refrigerator before serving.

fff

KEY LIME POUND CAKE

Recipe by Alexandra

5.0 from 1 vote

Course: All Word Recipes

Servings

4

Remember It Later

This recipe! Pin it to your favorite board NOW!

Pin

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

0

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• For the Key Lime Pound Cake:

• 1 cup 1 (2 sticks or 226g) unsalted butter, softened

• 2 cups 2 (400g) granulated sugar

• 4 large 4 eggs, room temperature

• 3 cups 3 (360g) all-purpose flour

• 1/2 teaspoon 1/2 baking powder

• 1/2 teaspoon 1/2 baking soda

• 1/2 teaspoon 1/2 salt

• 1 cup 1 (240ml) sour cream

• Zest of 4-5 key limes

• 1/4 cup 1/4 (60ml) key lime juice

• 1 teaspoon 1 vanilla extract

• For the Key Lime Glaze (Optional):

• 1 cup 1 (120g) powdered sugar

• 2 2 -3 tablespoons key lime juice

• Additional key lime zest for garnish

Directions

• For the Key Lime Pound Cake:
• Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition.
• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
• Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients.
• Stir in the key lime zest, key lime juice, and vanilla extract until well combined.
• Pour the batter into the prepared bundt pan and smooth the top with a spatula.
• Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
• Allow the pound cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
• For the Key Lime Glaze (Optional):
• In a small bowl, whisk together the powdered sugar and key lime juice until smooth.
• Drizzle the glaze over the cooled pound cake.
• Garnish with additional key lime zest if desired.

Follow US on Pinterest

Follow @middleeastsector on Pinterest