Key Lime Pound Cake
Servings: 10 Servings
Ingredients
For the Cake
- ¾ cup unsalted butter softened
- 1 ½ cups granulated sugar
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- Zest of 2 limes about 1 tablespoon
- ¼ cup key lime juice
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup sour cream room temperature
- ¼ cup buttermilk room temperature
For the Glaze
- 2 cups powdered sugar
- 3 tablespoons key lime juice
Instructions
- Preheat the oven to 325°F. Grease a 9x5-inch loaf pan and line it with parchment paper.
- In a large mixing bowl, beat the butter and sugar until well combined. Add the eggs one at a time, mixing well after each addition.¾ cup unsalted butter, 1 ½ cups granulated sugar, 4 large eggs
- Mix in the vanilla, lime zest, and key lime juice.1 teaspoon vanilla extract, Zest of 2 limes, ¼ cup key lime juice
- In a separate bowl, whisk together the flour, baking soda, and salt.2 ¼ cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt
- In another bowl, stir together the sour cream and buttermilk.¾ cup sour cream, ¼ cup buttermilk
- Add half of the flour mixture to the butter mixture, and mix just until combined. Mix in the sour cream mixture, then add the remaining flour mixture, mixing just until combined.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 to 15 minutes, then remove it from the pan and place it on a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and key lime juice until smooth.2 cups powdered sugar, 3 tablespoons key lime juice
- Pour the glaze over the cooled cake, then slice and serve.
Notes
- Bottled key lime juice works well in this recipe. The zest can come from key limes or regular limes.
- If the top browns too quickly, tent the cake loosely with foil.
- Store the cake in an airtight container at room temperature for up to 4 days.
- To freeze, cut the cake into slices and freeze them on a baking sheet for about 1 hour. Wrap each slice in plastic wrap and place the slices in a freezer safe container. Reheat frozen slices in the microwave for 20 to 30 seconds.
Nutrition Facts
Key Lime Pound Cake
Serving Size
1 slice
Amount per Serving
Calories
500
% Daily Value*
Fat
19
g
29
%
Saturated Fat
11
g
55
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
113
mg
38
%
Sodium
261
mg
11
%
Potassium
102
mg
3
%
Carbohydrates
77
g
26
%
Fiber
1
g
4
%
Sugar
55
g
61
%
Protein
6
g
12
%
Vitamin A
643
IU
13
%
Vitamin C
3
mg
4
%
Calcium
45
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
