Key Lime Pound Cake
Ingredients
For the cake
1 cup (225g) unsalted butter, softened
2 cups sugar
4 large eggs
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup sour cream
1/4 cup fresh key lime juice
1 tbsp key lime zest
1 tsp vanilla extract
For the glaze
1 1/2 cups powdered sugar
2–3 tbsp key lime juice
Extra zest for garnish
Instructions
Preheat oven to 325°F (165°C). Grease and flour a loaf pan or bundt pan.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
In another bowl, whisk together flour, baking powder, and salt.
Add dry ingredients to the butter mixture alternately with sour cream.
Stir in key lime juice, zest, and vanilla extract until smooth.
Pour batter into prepared pan and smooth the top.
Bake:
Loaf pan: 60–70 minutes
Bundt pan: 70–80 minutes
Bake until a toothpick inserted in the center comes out clean.
Let cool for 15 minutes before removing from pan.
Mix powdered sugar with key lime juice to make the glaze, then drizzle over cooled cake.
Sprinkle with extra lime zest and serve.
Optional Add-Ins
Toasted coconut
White chocolate chips
Crushed graham crackers on top for a pie-style twist
