Description

Indulge in the tangy sweetness of this Key Lime Pound Cake, a delightful citrus-infused dessert perfect for any occasion. The moist and tender crumb, enhanced by fresh key lime juice and zest, makes this cake a true standout.

Ingredients

Cake:

1 cup unsalted butter, softened
2 1/2 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1/4 cup fresh key lime juice
1 tablespoon key lime zest
1 teaspoon vanilla extract

Glaze:

1 cup powdered sugar
2–3 tablespoons key lime juice

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Instructions

Preheat the oven: Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Combine dry and wet ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. In a measuring cup, combine the milk, key lime juice, lime zest, and vanilla.
Mix batter: Add dry ingredients to the butter mixture in three additions, alternating with the milk mixture, starting and ending with the flour. Mix until just combined.
Bake: Pour batter into the prepared pan and bake for 70–75 minutes, or until a toothpick inserted into the center comes out clean.
Cool and glaze: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack. Whisk powdered sugar with key lime juice to make the glaze. Drizzle over the cooled cake.

Notes

Fresh key lime juice gives the best flavor, but bottled key lime juice works well.
For a more intense lime flavor, add an extra teaspoon of zest to the batter or glaze.