Key Lime Pound Cake with Key Lime Glaze
This zesty, moist cake is the perfect blend of sweetness and tartness, making it a delightful treat for any occasion.
Servings: 12 servings
Calories: 410kcal
Equipment
- Bundt Pan
- Mixing Bowl
Ingredients
Ingredients
- 1 cup unsalted butter, softened
- 2.5 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup sour cream
- 0.25 cup key lime juice
- 1 tbsp key lime zest
- 1 tsp vanilla extract
- 1 cup powdered sugar for glaze
- 2-3 tbsp key lime juice for glaze, to desired consistency
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a Bundt pan.
- Cream butter and sugar in a large bowl until light and fluffy.
- Add eggs one at a time, mixing well after each.
- In another bowl, whisk flour, baking soda, and salt.
- Gradually add dry mixture to wet mixture, alternating with sour cream. Begin and end with dry ingredients.
- Stir in key lime juice, zest, and vanilla extract.
- Pour batter into pan and bake for 70–80 minutes, until a toothpick comes out clean.
- Cool cake in pan for 10 minutes, then transfer to wire rack to cool completely.
- Whisk glaze ingredients in a bowl until smooth. Drizzle over cooled cake.
Notes
Can’t find key limes? Regular limes work just fine! Store cake at room temp for 3 days or freeze slices for up to 3 months. Thaw overnight and enjoy at room temp or gently warmed. For a thicker glaze, use more powdered sugar.
Nutrition
Calories: 410kcal | Fat: 22g