Key Lime Pound Cake with Key Lime Glaze
A moist and zesty pound cake infused with the bright flavors of key lime, topped with a sweet and tangy glaze.
Ingredients
For the cake
- 2 1/2 cups all-purpose flour airy and soft
- 1 1/2 teaspoons baking powder a lift of promise
- 1/4 teaspoon salt grounding the sweetness
- 1 cup unsalted butter softened to a creamy perfection
- 1 1/2 cups granulated sugar sparkling like sunshine
- 4 large eggs the golden anchors of the recipe
- 1 teaspoon vanilla extract warm and aromatic
- 1 tablespoon lime zest bursting with citrus fragrance
- 1/4 cup fresh lime juice a splash of brightness
- 1/2 cup sour cream rich and tangy
For the glaze
- 1 cup powdered sugar sweeten the finale
- 2 tablespoons fresh lime juice for the zesty glaze
- 1/2 teaspoon lime zest an extra kick of flavor
Instructions
Preparation
- Preheat your oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, lime zest, and fresh lime juice.
- Gradually fold in the flour mixture and sour cream, alternating between the two.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Glazing
- In a small bowl, whisk together the powdered sugar, fresh lime juice, and lime zest until smooth.
- Glaze the cooled cake and let it set for a few moments before serving.
Notes
Serve with fresh berries or a dollop of whipped cream. Store leftovers in an airtight container for up to 4 days at room temperature, or refrigerate for longer shelf life.