Description
Indulge in the tropical flavors of this Key Lime Pound Cake with a tangy Key Lime Glaze. This moist and zesty cake is perfect for any occasion, from summer gatherings to afternoon tea.
Ingredients
Scale
Cake:
- 1 cup unsalted butter (softened)
- 2 1/2 cups granulated sugar
- 6 large eggs (room temperature)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/4 cup fresh key lime juice
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons key lime juice
- 1 teaspoon key lime zest
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and grease and flour a 10-inch bundt pan.
- Cream butter and sugar: In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Mix dry and wet ingredients: Whisk together flour, baking powder, and salt. In a separate bowl, mix milk, key lime juice, zest, and vanilla. Gradually add dry ingredients and milk mixture to butter, alternating and mixing until just combined.
- Bake: Pour batter into the pan and bake for 75–85 minutes. Cool in the pan before turning out onto a wire rack.
- Make glaze: Whisk powdered sugar, key lime juice, and zest. Drizzle over cooled cake.
Notes
- If fresh key limes aren’t available, bottled key lime juice works well.
- Store covered at room temperature for up to 3 days or refrigerate for longer freshness.
- The cake freezes well—wrap tightly and thaw before serving.
- Prep Time: 20 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 42g
- Sodium: 190mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
