Description
A moist and tangy Key Lime Pound Cake with a bright citrus flavor, topped with a zesty lime glaze for the perfect finishing touch.
Ingredients
Scale
- 1 cup unsalted butter (softened to room temperature)
- 1 ½ cups granulated sugar
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract
- Zest and juice of 4–6 Key limes (about ¼ cup fresh juice; regular limes can be substituted if needed)
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (room temperature)
- 1 cup powdered sugar
- 2–3 tablespoons Key lime juice (adjust for desired consistency)
- 1 teaspoon Key lime zest (optional, for extra flavor and garnish)
Instructions
- Preheat oven to 325°F (165°C) and grease a bundt or loaf pan.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, Key lime zest, and juice.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet ingredients, alternating with buttermilk, mixing until just combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and Key lime juice until smooth.
- Drizzle glaze over the cooled cake and garnish with additional lime zest if desired.
Notes
For extra flavor, brush the warm cake with a mixture of lime juice and sugar before glazing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: key lime, pound cake, citrus, dessert, moist cake