Key Lime Pound Cake
A moist and tangy Key Lime Pound Cake made with fresh lime juice, zest, and a sweet lime glaze. Perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 1 hr
- Total Time: 1 hr 20 mins
- Yield: 12 servings 1x
Ingredients
Scale
- 2½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon key lime zest
- ¼ cup key lime juice (fresh or bottled)
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons key lime juice (for glaze)
- ½ teaspoon vanilla extract (for glaze)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a Bundt pan.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in key lime zest, juice, and vanilla extract.
- Alternate adding dry ingredients and sour cream in three batches, starting and ending with dry ingredients.
- Pour batter into prepared pan, smooth the top, and bake for 55–65 minutes.
- Cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.
- In a small bowl, whisk powdered sugar, lime juice, and vanilla until smooth. Drizzle over the cooled cake.
Nutrition
- Calories: 435