Description
Key Lime Pound Cake is a zesty, buttery dessert with the perfect balance of tangy key lime flavor and soft, dense cake. This easy recipe combines fresh lime zest and juice for a refreshing twist on the classic pound cake. A must-try treat for any occasion!
Ingredients
2 ½ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
Zest of 3 key limes (about 1 tablespoon)
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
½ cup sour cream or Greek yogurt
2 tablespoons fresh key lime juice
1 teaspoon vanilla extract
Instructions
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Preheat the oven to 325°F (160°C). Grease and line a 9x5-inch loaf pan with parchment paper, leaving an overhang.
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In a medium bowl, whisk together the flour, baking powder, salt, and lime zest. Set aside.
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In a large bowl, cream the softened butter and sugar together until light and fluffy (about 3–4 minutes).
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Add the eggs, one at a time, beating well after each addition.
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Mix in the sour cream (or yogurt), key lime juice, and vanilla extract until smooth.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
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Scrape the batter into the prepared pan and smooth the top with a spatula.
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Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
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Let the cake cool in the pan for 15 minutes, then lift it out using the parchment paper overhang. Cool completely on a wire rack.
Notes
Glaze Option: For an extra burst of lime, drizzle a key lime glaze made from powdered sugar and lime juice over the cooled cake.
Frosting Option: For a richer treat, top the cake with lime buttercream frosting.
Coconut Twist: Add shredded coconut to the batter for a tropical flair.
Storage: Store wrapped in plastic or in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. It also freezes well for up to 3 months.
